Seating between 5-9pm

$75. per person; choice of one appetizer, one entree, one dessert

(items subject to change)

Appetizers 

Mushroom Soup    

Swiss Baked Onion Soup       

Light chicken broth topped with melted Emmental and Gruyère cheese

Warm Mussels     

Steamed white wine, garlic and shallots, drizzled with the Chef’s secret sauce

*Please note the sauce is cold, if you would like hotter mussels please ask for sauce on the side.

Wild Mushroom Napoleon    

Five types of mushrooms in a brown sauce over steamed asparagus & puff pastry

Escargots Café de Paris    

Out of the shell, sautéed with garlic herbs butter

 Coquille St. Jacques    

Sea Scallops with braised leeks in a Vermouth cream sauce

House Smoked Salmon    

Wrapped around baby greens, served over potato pancake with capers, sour cream and lemon

Baby Spinach Salad    

Cabernet poached pears and crumbled blue cheese, served with white wine vinaigrette   

Baby Arugula Salad    

Fresh red beets and Brie cheese with white wine vinaigrette

Entrees

Capellini & Ratatouille    

Angel hair pasta with tomato, zucchini, yellow squash, red and green bell peppers in a tomato sauce

Chicken Francais Capellini    

Egg battered breast of chicken with lemon butter sauce

Grilled Salmon Vermouth    

Sautéed spinach and cherry tomatoes served over Vermouth cream sauce

Beef Bourguignon    

Braised beef in Burgundy wine with mushrooms, bacon, onions, croutons over mashed potatoes

Magret de Canard a l’Orange     

Duck breast sautéed with Grand-Marnier orange sauce over wild rice

Branzino Meunière au Fenouil    

Fillet of branzino served over braised fennel with a browned butter sauce

Pork Medallions Normand    

Sautéed with apples and Calvados (French apple brandy) over mashed potatoes

Shrimp & Scallops Capellini    

Tomato, basil, white wine sauce around a nest of angel hair pasta

Baby Calves Liver Lyonnais     

Sautéed with bacon and onions

Filet Mignon au Poivre with Onion Rings       

8oz Black Angus Filet Mignon with crushed peppercorns and deglazed cognac sauce 

Side Items

**complimentary one side item for two people**

French Beans, Butternut Squash, Ratatouille, Potatoes au Gratin, Pommes Frites

Dessert Menu

French Apple Tart à la Mode    

Filo dough crust, almond paste base over bourbon caramel sauce topped with vanilla ice cream

Mousse au Chocolat    

Crème Brulee     

vanilla bean custard topped with melted brown sugar

Crêpe Suzette   

caramelized sugar and butter sauce with Grand-Marnier liqueur topped with vanilla ice cream  

Madeleine Cookies    

Four spongy shell-like shaped almond cookies served with chocolate dipping sauce

Chocolate or Grand Marnier Souffle 

**one souffle for two people**

Served with crème anglaise

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Kids Menu

Homemade Chicken Fingers and Fries   18.

Angel Hair Pasta   18.

tomato sauce on the side

Chicken & Pasta  22.

Sautéed sliced chicken with angel hair pasta, butter and cheese