Soupes et Salade (Soups and Salad)
SOUPE GRATINÉE À L’OIGNON
Caramelized sweet onion soup, with baguette crouton and gratinéed Gruyère A.O.C.
Traditional French potato-leek cream soup served cold, garnished with fried croutons
Salad of romaine hearts with, Parmigiano-Reggiano D.O.P., boquerones, and baguette crouton
LES PLATS PRINCIPAUX (Main Courses)
5-oz tenderloin steak served with herbed butter, truffle-salted fries and vegetable du jour
Poisson du jour
Chef’s selection of fish for today.
Prince Edward Island mussels, Pernod, shallots, cream and parsley, served with truffle-salted pommes frites
Viande du Jour
Chef’s selection of meat for today.
TAHITIAN VANILLA CRÈME BRÛLÉE
Rich custard with a caramelized sugar topping, topped with Grand Marnier candied orange zest
DARK CHOCOLATE MOUSSE
Creamy, light mousse made with Belgian chocolate. Accompanied by berries and whipped cream.
GLACES DU JOUR
Daily selection of house-made ice creams