Brunch Lunch Dinner Dessert

LES HORS - D'OEUVRE

SOUPE
Soup of the day.
5

ESCARGOT
Six imported snails sauteed with fresh herbs, garlic, butter.
7

PATE MAISON
Chef made pate served with onion confit and cornichons.
8

TAPENADE NOIRE
Imported black olives with roasted garlic, capers, anchovies. Blended into a
spread served with croutons.
6

AFFINAGES DE FROMAGES DE FRANCE

An assortment of imported cheese garnished with fresh fruit.
13.5

MOULES MARINIERES FACON ODILE

Prince Edward Island mussels steamed in sherry wine, shallots,
fresh herbs, and light.
10.5 half/19.5 entree

LES SALADES
SALADE CAFE DES AMIS
Baby greens with dijon honey vinaigrette, topped with red bell pepper, roasted
portabella mushrooms, blue cheese Fourme d Ambert and candied spiced
walnuts.
10.5

SALADE AU FROMAGE DE CHEVRE

Warm Goat cheese on croutons served over mixed greens.
10.5

SALADE EN SAISON
Fresh baby spinach with candied walnuts, citrus, red onion, hard boiled egg,
and a warm bacon honey Dijon vinaigrette.
10.5

ENTREE
(All served with a petite salad and legumes of the day)

QUICHE DU JOUR
Ask server for today's seasonal selection.
8.50

CREPES VEGETARIENNE
Two crepes filled with emmenthal swiss cheese, sauteed spinach, and
mushrooms drizzled with bechamel sauce.
9
 CREPES AU JAMBON
Two crepes filled with emmenthal swiss cheese, ham, mushrooms, and
sauteed spinach drizzled with bechamel sauce.
9.50

CREPES AU FRUIT DE MER

Two crepes filled with emmenthal swiss cheese, seafood mix in a seafood
bechamel sauce.
9.50

VOL AU VENT AU POULET

Puff pastry filled with grilled chicken, sauteed mushrooms in a bechamel
sauce.
10.50

BRIE SANDWICH
French baguette filled with brie cheese, portabella mushrooms, red onions, and
red bell pepper.
10.50

COQUILLES ST JACQUES AU GRATIN

Sauteed scallops and mushrooms in sherry wine then lightly breaded and
baked in a seafood bechamel sauce.
11.50

CREVETTES PROVENCALES
Jumbo shrimp sauteed in olive oil, diced tomatoes, cilantro in a white wine
sauce.
14.50

BOEUF BOURGUIGNON
Beef filet cut into morsels stewed in a rich red wine sauce, classic herbs,
mushrooms and carrots with a potato mousseline.
14.50

TRUITE MEUNIERE
Half a trout sauteed served with a lemon and butter sauce.
14.50

DESSERTS
Profiteroles au Chocolat
Creme Brulee
Mousee au Chocolat
Tarte tatin
Sorbet
Crepe au Chocolat

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