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Chef Laurent emphasizes fresh seafood and creates outstanding
dishes from the freshest ingredients. The menu board changes
daily.
A Sample of the dinner specials
Le Supreme De Saumon Au Miel Et Gingembre Filet
of salmon
Filet of salmon in ginger and honey crust, with lime butter.
La Bouillabaise Bouillabaisse
Fresh fish, mussels, shrimp and scallops served with rouille and toast.
Le Demi Canard Croustillant Sauce Framboises Half crispy duck
A roasted half duck, crispy, served with a raspberry vinegar sauce
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Filet De Boeuf Au Poivre Vert Pepper filet
Pepper filet, flambéed with cognac and served with green peppercorn sauce.
Les Fruits De Mer A La Nage Au Curry Seafood Curry
Tender shrimp, scallops, mussels and langostino served with a light curry
cream sauce on a bed of bow tie and lemon pepper pasta.
Les Linguini De Poulet Au Gratin Et Les Legumes Chicken linguini
Tender strips of chicken breast with a variety of fresh vegetables in a
creamy mushroom sauce, au gratin.
Le Petit Filet De Porc Aux Herbes De Provence Pork Tenderloin
Pork tenderloin with herb de provence crust.
La Roulade De Volaille De Bretagne Chicken roulade
A chicken breast filled with duxelle of mushroom & artichoke hearts,
served with Marchand de vin sauce.
Le Duo De Cailles Aux Raisins Et Cognac Roasted quail
Roasted quail flambéed with cognac, served with a grape peppercorn sauce.
Le Delice De La Foret Wild Mushroom Pasta
Wild mushrooms, sautéed with fresh spinach, leeks, garlic, fresh tomatoes,
olive oil and white wine, served with bow tie and lemon pepper pasta.
A Sample of the lunch specials
La Salade De Crevettes Et Figues Shrimp and Date Salad
Tender shrimp and dates sautéed with bell peppers and leeks, served on a bed of mixed greens with balsamic vinaigrette.
Les Champignons Portabella Et Son Brie Portabella salad
Portabella mushrooms sautéed with balsamic vinegar, served on a bed of mixed spring lettuce with Brie cheese.
Le Blanc De Poulet Grille Et Chevre Sur Lit De Verdure
Grilled chicken with goat cheese
Grilled, marinated chicken breast on mixed greens with goat cheese &
fresh basil vinaigrette.
La Ratatouile Tiede Et Son Fromage De Chevre En Habit De Phyllo
Ratatouille salad
Eggplant, tomatoes, zucchini, squash, onions & garlic cooked in olive oil with white wine and fresh herbs, served warm on a bed of greens
with goat cheese wrapped in phyllo.
Les Linguini De Poulet Au Gratin Et Les Legumes
Chicken linguini
Tender strips of chicken breast with vegetables in a creamy mushroom sauce, au gratin.
Les Langoustines A La Nage Langostino curry
Langostino sautéed with celery, onions and leeks, served on bow tie and lemon pepper pasta with a light curry cream
sauce.
Le Petit Tournedos Et Les Frites Petit tournedos
Filet mignon, charbroiled with herb butter, served with French fries.
Les Crepes De Fruits De Mer Seafood crepes
Fresh fish, shrimp and scallops in a creamy lobster sauce.
Le Saumon Du Chef Salmon on linguini
Strips of salmon, sautéed in olive oil with cashews, capers, roasted garlic, artichoke hearts,
and fresh herbs served on linguini.
Le Delice De La Foret Wild mushroom pasta
Wild mushrooms sautéed with fresh spinach, leeks, garlic, fresh tomatoes, olive oil and white wine on bow tie and lemon
pepper pasta.
Casserole De Fruits De Mer Armoricaine Seafood casserole Armoricaine
Fresh fish, shrimp and scallops in a spicy cognac lobster sauce, au gratin.
Les Aiguilettes De Volaille Aux Senteurs De Provence Sicilian
chicken
Strips of chicken and marinara sauce, flavored with olives, fresh basil, onions & garlic on linguini.
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