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Finely chopped fennel, bell peppers, baby spinach, pears and Emmental cheese tossed in balsamic vinaigrette.
Button mushrooms in garlic and persillade sauce.
House battered and deep fried zucchini.
Sautéed green beans with pine nuts and shallots.
Baked onion stuffed with andouille sausage.
Parma wrapped asparagus.
Barely stuffed tomatoes.
Classic combination of provincial vegetables combined to make a savory fresh stew.
French fries in basil garlic salt.
Potato pie.
Shrimp in a pastis and fennel sauce.
Mussels in basil butter.
Scallops and mushrooms in a blue cheese cream sauce.
Provincial seared duck.
Scalloped pork loin smothered in wild mushroom and brie cream sauce.
Grilled top sirloin steak served in a mint sauce.
Rosemary marinated baby lamb chops.
Marinated pork loin.
Spinach, tomato, mushroom, onion and basil tower topped with lamb loin.
Marinated top sirloin beef.
Grilled lamb and beef sausage served with ratatouille.
Artesian selection of fine meats and house made pate.
Chicken liver & Cognac mousse pate
Ask your server for today's Quiche.
Ham & gruyere in an asiago baquette smothered with béchamel. Add a fried egg and it becomes a Madame Croque.
A rustic baguette served warm with butter.
Assorted cheese plate.
Classic cheese fondue.
Blue cheese fondue.
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