DINNER MENU

 

 

SOUPE A LÕONION GRATINEE    7

French onion soup

 

 

NOS ASSIETTES

 

QUICHE   9

Choice of Lorraine or spinach, side of greens

 

PATE DE CAMPAGNE   9                                                                     CHEVRE CHAUD     9

Country pate, cornichons, mustard                                        Baked   goat cheese on toast over mesclun salad

Side of greens & toast                                                                               house vinaigrette

 

 

ASSIETTE DE FROMAGES   13                                                            ASSIETTE DE CHARCUTERIE   14

Selection of three imported cheeses,                            Cold cut platter (prosciutto, rosette de Lyon, country pate, ham)

Fruits, nuts & toasts                                                                              Mixed olives, cornichons & toasts

 

 

TOMATE & MOZZARELLA   11                                                                        POIVRON FARCI   11

Fresh mozzarella, tomatoes, roasted peppers                                Roasted peppers stuffed with goat cheese & black olive
                         fresh basil olive oil                                                                                tapenade over blanched asparagus

 

 

ASSIETTE SAUMON FUME   12                                                                CREVETTES PROVENCALES      13

Smoked salmon garnished with shaved fennel,                              Sautˇed shrimp with a mushroom tapenade bruschetta

Capers & red onions extra virgin lemon olive oil                                                     Fresh tomato Provencal sauce

 

 

 

NOS SALADES

 

SALADE DE POULET AU CURRY    12                                                             SALADE MEDITERANEENE   13

Chutney curry chicken with green apples & grapes                       Field greens, olives, tomato, figs, parmesan, gorgonzola

Over romaine lettuce, tomatoes, cucumbers                                     walnuts, green apples balsamic fig vinegar dressing

 

 

SALADE NICOISE   12                                                                                            SALADE DE DINDE   11

Romaine, Albacore tuna, hard egg & potatoes, tomatoes,             Romaine, turkey, tomato, cucumber, avocado, bacon

Nicoise olives, red onions & green beans, vinaigrette                                          bleu cheese, vinaigrette

 

 

 

NOS TARTINES

(Made with country bread, served with a mixed green salad)

 

TARTINE PROVENCALE   14

Mozzarella cheese, prosciutto, figs

Extra virgin basil olive oil

 

 

TARTINE AUX CHAMPIGNONS   13

Sautˇed wild mushrooms, garlic and parsley shaved parmesan cheese

Extra virgin Porcini oil.

 

 

NOS PATES

 

LINGUINI AUX CREVETTES     17

Linguini pasta with shrimp, fresh peas, tomatoes, garlic & parsley

 

 

PENNE AUX CHAMPIGNONS SAUVAGES   15

Penne pasta, wild mushrooms, garlic & parsley sauce, shaved parmesan cheese

 

 

 

NOS ENTREES

 

POULET AUX HERBES DE PROVENCE   16

Herbs roasted chicken breast served over sautˇed fresh asparagus

Wild mushrooms & potatoes au jus

 

 

FILET DE SAUMON ROTI   18

Roasted salmon filet served over ratatouille, with a side of sautˇed haricots verts

Drizzled with thyme olive oil

 

 

CUISSE DE CANARD CONFITE   16

Roasted Duck comfit drizzled with balsamic reduction, served with herbs roasted potatoes

Side of sautˇed haricots verts