Appetizers
ˉSoup Du Jour
ˉGrilled fresh fig and goat cheese salad, served with mesclun greens and
toasted pine nuts, finished with aged balsamic vinaigrette.    
ˉBistro salad with endive, frisee, fresh pears, Great Hill blue cheese and
walnut vinaigrette.    
ˉEscargot Provencale, escargot baked with garlic, white wine and parsley,
topped with breadcrumbs.    
ˉBeef Carpaccio salad with frisee and haricot vert, drizzled with a
horseradish carpaccio sauce.    
ˉBrandied chicken liver pâté, served with crusty bread, Dijon mustard
and cornichons.    

Entrée
ˉPoulet Roti, half roasted chicken with scallion mashed potatoes and
cauliflower gratin.    
ˉAtlantic salmon pan-seared and topped with Brie, finished with a sauce of lemon
and sauvignon Blanc, accompanied with new potatoes and
 grilled vegetables.    
ˉLes Fruits de mer, lobster, shrimp and scallops served in a tarragon cream
sauce with risotto and asparagus.    
ˉVeal Français finished with a sauce Robert, served with parsley potatoes and broccoli rabe.     
ˉFilet Mignon with choice of sauce:   bordelaise, au poivre or béarnaise, accompanied with pomme frittes or potato daphenoise and haricot vert almondine.