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FRENCH |
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Soup |
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1.
Leek and celeriac with thyme |
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2.
Artichoke with chicken |
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3.
Saffron with mussels |
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4.
French onion with port |
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5.
Wild mushroom broth with port |
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Salads |
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1. Baby mixed lettuces with
Roquefort cheese with shallot vinaigrette |
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2.
Spinach salad with lardoons, tomatoes, pine nuts
with sherry Dijon vinaigrette - $4.00 |
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Entrees |
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1. Roasted rack of veal with onions, carrots, thyme jus - $50.00 |
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2. Pork Tenderloin with caramelized pears, sage-grain mustard
sauce, smashed sweet potatoes - $39.00 |
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3. Snapper with melted leeks, tomato thyme confit, goat cheese,
sliced almonds - $47.00 |
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4. Seared beef tenderloin filet, mushroom and asparagus risotto -
$49.00 |
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5. Grilled Salmon on artichoke-arugula orzo, orange-mango
emulsion - $40.00 |
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6. Lamb loin au poivre, rosemary infused eggplant coulis, mustard
aioli, garlic, spinach, balsamic syrup - $47.00 |
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7. Free range chicken roasted in mustard cream, caramelized
turnips, roasted asparagus - $39.00 |
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8. Seared halibut, roasted sweet red pepper sauce with olives,
lentil salad with aromatic vegetables - $47.00 |
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9. Entrecote of beef with classic maitre d'hotel butter,
horseradish potatoes, broiled tomatoes with seasoned bread crumbs - $47.00 |
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10. Boursin Chicken Wellington with Champagne Dijon truffle cream
sauce - $40.00 |
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11. Warm ratatouille, tabbouleh salad, roasted fennel coulis,
fine French beans - $39.00 |
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Desserts |
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1. Creme caramel red wine sauce with raspberries |
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2. Rice pudding with strawberries in their syrup, orange praline |
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3. Chocolate tart |
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4. Proffiteroles with hazelnut cream |
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5. Muscat Beaumes de Venise Poached Pears with French vanilla ice
cream |
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Entree
prices included - Choice of Soup or Passed Hors D'oeuvres, House Salad, Dessert,
Tea, Coffee,
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