Menu
ENTREES
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Poached Scallops and vegetables, served in an anise flavored broth
Nage de Saint Jacques a" l" anis
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$16.50
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Blackened swordfish with a Louisiana-style sauce
Espadon "facon de la Louisiane"
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$ 17.25
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Medallion of Atlantic monkfish, tomato and basil sauce
Medaillon de lotte a la tomate et au basilic
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$17.50
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Minute of salmon with vinaigrette, vegetable medley
Minute de saumon et ses legumes
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$16.25
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Sauteed filet of tuna with thyme on a bed of stir-fried cabbage
Filet de thon sur un lit de chou braise'
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$15.00
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Breast of chicken, sweet bell pepper coulis
Supreme de volaille, coulis de poivrons doux
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$14.75
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Sauteed beef tenderlion, black currant sauce, potato galette
Filet mignon de foeuf roti, sauce cassis
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$18.00
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Veal ribeye provencale, black olive sauce
Noix de veau provencate, sauce aux olives noires
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$15.50
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Roasted rack of lamb with thyme, gratin of potatoes
carre d agneau au thym
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$17.50
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Grilled baby chicken with lemon, herb butter sauce
Poussin grille, beurre d' herbs au citron
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$ 15.00
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New York steak and french fries, bearnaise sauce
Entrecote et pommes frites, sauce bearnaise
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$17.00
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