| "pistou" soup | or | salad folle | or | grilled chicken paillard | or | mussels "marinière" sauce | or | scallopini of salmon | or | profiteroles | or | sorbet
lobster ravioli
lobster ravioli, with cilantro and thai lobster broth
grilled chicken paillard
mesclun and shoe string potatoes, tomato lime coulis
grilled porterhouse
10 oz steak with barbecue sauce, fries and mesclun salad
peppercorn hanger steak
pan seared hanger steak, peppercorn sauce, twice baked potatoes
duck confit
home made duck leg confit with frisée salad and "sarladaises" potatoes
grilled escolar
pave of fish seasoned with diamond pink salt, asparagus, snow peas and barberry vinaigrette
chees soufflé
chees soufflé with parmesan , gruyere cheese, truffle oil | (please allow 15 to 20 minutes)
scallopini and salmon
pan seared salmon with a spinach salad, fried shallots and citrus sauce
side dishes
broccoli
french fries
mesclun
DINNER
First course
escargot tart
escargot in a Pernod butter, tomato confit and garlic flan
white figs, and goat cheese salad
fennel, Arugula, unique baked figs from Iran filled with "Coach Farm" goat cheese
foie gras trio
sautéed foie gras, terrine in Sauternes, ravioli, caramelized onions, and black currant sauce
caesar salad
caesar salad with white Italian anchovies
crab bomb
avocado and gulf crab bomb with lime and cilantro vinaigrette
mesclun salad
a potpourri of small salad greens with a sherry vinaigrette and fresh herbs
soup of the day
(please ask for today's selection)
mussels and chorizo
baked in the half shell with chorizo saffron sauce
quebec pork ravioli
confit "porcelet", pea sauce, baby artichokes and panchetta
calamari salad on arugula
stuffed and grilled, warm coco beans with peppers, pine nuts and garlic confit
Side dishes
Chef Philippe's famous French fries
fricassée of peas, asparagus, and wild mushrooms
sautéed spinach
main course
hanger steak with shallot sauce
sliced hanger steak with old fashioned mashed potatoes, shallots "Bercy" sauce and marrow bone
chicken Basquaise
Roasted chicken, barley and peppers with mild onions and garlic Espelette jus
grilled escolar
pave of fish with asparagus, soft polenta and barberry vinaigrette
I'hamburger
8 oz burger, homemade bun and garnish, pommes frites (cheese and bacon optional)
organic scottish salmon
pan seared with a provençale crust served on a healthy Camargue rice
roasted duck breast
carrot flan, confit duck leg ravioli, balsamic chocolate sauce with bitter orange segment
filet mignon
9 oz beef filet with a whiskey peppercorn sauce, snow peas and twice baked potatoes
lemon sole
baked with capes and gruyère cheese, ragout of shitake and port balsamic reduction
bouillabaise
provençale fish stew with saffron served with rouille
lamb navarin and chop
spring lamb stew and rack with fava beans and basil
grilled porterhouse
14 oz steak Texas meets France with Chef Philippe's famous barbecue sauce fries and mesclun
les patisseries de
vanilla fondant
warm vanilla cake served with sour cherry sauce and tonka ice cream | Cerbois "Bas Armagnac", 16
raspberry tart
with lemon thyme pastry cream and fresh raspberries, topped with raspberry-rosewater sorbet and served with crème fraiche sauce | Muscat, Antigua "Merryvale Vineyards" NV, 11
crepes
served with warm strawberry rhubarb sauce and buttermilk panna cotta | Pere Magloire, Fine Calvados, 10
profiteroles
filled with vanilla ice cream and topped with three sauces, dark chocolate tarragon, white chocolate basil, and milk chocolate lavender | Chateau de Segur, Sauternes 1999, 11
chocolate tart
with chocolate ganache, toasted hazelnuts and salted caramel served with milk chocolate whipped cream and praline anglaise | Muscat, Antigua "Merryvale Vineyards" NV, 11
mango soufflé
served with mango sorbet and mango sauce | Paulo, limited editions, port LBV 2002, 9
sweet corn crème brulee
served with fresh blackberry compote and cornmeal shortbread | Taylor Fladgate, tawny, 20 yr, 11
sorbet and ice cream
daily selections of our house made sorbet and ice cream
mignardises
selection of petits fours | Pierre Ferrand "Amber", Grande Champagne, Cognac, 12 | or | Taylor Fladgate, tawny, 20 yr, 11
daily selections of cheese
| Chateau de Segur, Sauternes 1999, 11
cafe moderne menu
soups
chef Philippe's onion soup
soup of the day
(please ask for today selection)
salads
mesclun salad
mesclun and spring vegetable salad
caesar salad
cobb salad
choice of ranch or mustard vinaigrette dressing served on the side
sandwiches
ham and gruyere sandwich
croque monsieur served with french fries
club sandwich
served with potato chips
I'hamburger
8 oz burger, homemade bun and garnish, french fries (cheese and bacon optional)
pizza prosciutto
thin pizza with prosciutto aragula, tomatoes and truffle oil
famous specialties
classic hanger steak and fries
9 oz hanger steak, bordelaise sauce and french fries