Upcoming Events

Mother’s Day

Sunday, May 8th 

Brunch 11:00-1pm

Dinner 4-8pm

Please call us directly to make a reservation as deposits are required

Online reservations will not be accepted

Brunch Menu

Appetizers

Mushroom Soup 15.
Swiss Baked Onion Soup 16.
Light chicken broth topped with melted Emmental and Gruyère cheese
Warm Mussels 18.
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 16.
Five types of mushrooms in a brown sauce over steamed asparagus & puff pastry
Escargots Café de Paris 17.
Out of the shell, sautéed with garlic herbs butter
Crab Cake Louisiana 20.
Jumbo lump crab meat, bell peppers, onions and bread crumbs over mild Louisiana sauce
Coquille St. Jacques 18.
Sea Scallops with braised leeks in a Vermouth cream sauce
House Smoked Salmon 17.
Wrapped around baby greens, served over potato pancake with capers, sour cream and lemon
Hudson Valley Foie Gras 35.
Two 2oz portion sautéed with Sherry over confit of onions and dried fruits in Port wine

Salads
Baby Spinach Salad 16.
Cabernet poached pears and crumbled blue cheese, served with white wine vinaigrette
Baby Arugula Salad 16.
Fresh red beets and Brie cheese with white wine vinaigrette
Side House Salad 13.
Mesclun Salad with balsamic vinaigrette and cherry tomatoes

 

Brunch Entrees

French Toast with Mixed Berry Compote 19.
Omelette du Jour 19.
Spinach, domestic mushrooms, asparagus, swiss and gruyere cheese
Eggs Benedict 20.
Two poached eggs over Canadian bacon with Hollandaise sauce on top an English muffin
*FDA recommends cooking eggs to 160°, this dish cannot be prepared in that manner
Croque-Madame 21.
French style ham & gruyere cheese sandwich served with egg over easy on top
Capellini & Ratatouille 22.
Angel hair pasta with tomato, zucchini, yellow squash, red and green bell peppers in a tomato sauce
Chicken Coq au Vin 23.
Bone-in chicken braised in red wine sauce with bacon, mushrooms and croutons over mashed potatoes
Chicken Francaise Capellini 24.
Egg battered breast of chicken with lemon butter sauce
Grilled Salmon Vermouth 25.
Sautéed spinach and cherry tomatoes served over Vermouth cream sauce
Beef Bourguignon 24.
Braised beef in Burgundy wine with mushrooms, bacon, onions, croutons over mashed potatoes
Branzino Meunière au Fenouil 26.
Fillet branzino served over braised fennel with a browned butter sauce
Pork Medallions Normand 24.
Sautéed with apples and Calvados (French apple brandy) over mashed potatoes
Shrimp & Scallops Capellini 29.
Tomato, basil, white wine sauce around a nest of angel hair pasta
Baby Calves Liver Lyonnais 26.
Sautéed with bacon and onions
Filet Mignon au Poivre with Onion Rings 36.
8oz Black Angus Filet Mignon with crushed peppercorns and deglazed cognac sauce


Side Items
**Entrees do NOT come with side items or mimosa**
French Beans, Ratatouille, Sautéed Spinach, Onion Rings 10.
Potatoes au Gratin 12. Pommes Frites: Side of Fries 5., Bowl of Fries 10.

Dessert

French Apple Tart à la Mode 17.
Filo dough crust, almond paste base over bourbon caramel sauce topped with vanilla ice cream
Mousse au Chocolat 15.
Crème Brulee 16.
vanilla bean custard topped with melted brown sugar
Crêpe Suzette 16.
caramelized sugar and butter sauce with Grand-Marnier liqueur topped with vanilla ice cream
Sorbet a la Nage 15.
a scoop of mango, lemon and raspberry sorbet over fresh diced fruit
Opera Cake 16.
mocha chocolate layer cake
Chocolate or Grand Marnier Souffle 30.
Served with crème anglaise

~ ~ * ~ ~

Prices and Items subject to change

We will NOT be serving complimentary mimosas during Brunch

Book your table!

(201) 767-0063

Dinner Menu

Appetizers

Mushroom Soup 15.
Swiss Baked Onion Soup 16.
Light chicken broth topped with melted Emmental and Gruyère cheese
Warm Mussels 18.
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 16.
Five types of mushrooms in a brown sauce over steamed asparagus & puff pastry
Escargots Café de Paris 17.
Out of the shell, sautéed with garlic herbs butter
Crab Cake Louisiana 20.
Jumbo lump crab meat, bell peppers, onions and bread crumbs over mild Louisiana sauce
Coquille St. Jacques 18.
Sea Scallops with braised leeks in a Vermouth cream sauce
House Smoked Salmon 17.
Wrapped around baby greens, served over potato pancake with capers, sour cream and lemon
Hudson Valley Foie Gras 35.
Two 2oz portion sautéed with Sherry over confit of onions and dried fruits in Port wine

Salads
Baby Spinach Salad 16.
Cabernet poached pears and crumbled blue cheese, served with white wine vinaigrette
Baby Arugula Salad 16.
Fresh red beets and Brie cheese with white wine vinaigrette
Side House Salad 13.
Mesclun Salad with balsamic vinaigrette and cherry tomatoes

 

Dinner Entrees

Capellini & Ratatouille 31.
Angel hair pasta with tomato, zucchini, yellow squash, red and green bell peppers in a tomato sauce
Chicken Coq au Vin 32.
Bone-in chicken braised in red wine sauce with bacon, mushrooms and croutons over mashed potatoes
Chicken Francaise Capellini 33.
Egg battered breast of chicken with lemon butter sauce
Grilled Salmon Vermouth 34.
Sautéed spinach and cherry tomatoes served over Vermouth cream sauce
Beef Bourguignon 34.
Braised beef in Burgundy wine with mushrooms, bacon, onions, croutons over mashed potatoes
Canard Confit a l’Orange 36.
Breast is sautéed, leg is confit, served with Grand Marnier sauce and wild rice
Branzino Meunière au Fenouil 35.
Fillet of branzino served over braised fennel with a browned butter sauce
Pork Medallions Normand 34.
Sautéed with apples and Calvados (French apple brandy) over mashed potatoes
Shrimp & Scallops Capellini 38.
Tomato, basil, white wine sauce around a nest of angel hair pasta
Baby Calves Liver Lyonnais 35.
Sautéed with bacon and onions
Filet Mignon au Poivre with Onion Rings 40.
8oz Black Angus Filet Mignon with crushed peppercorns and deglazed cognac sauce
Frenched Rack of Lamb 46.
New Zealand Lamb, marinated in herbs and garlic, brushed with Dijon mustard, served over corn confit


Side Items
**Entrees do NOT come with side items**
French Beans, Ratatouille, Sautéed Spinach, Onion Rings 10.
Potatoes au Gratin 12.
Pommes Frites: Side of Fries 5., Bowl of Fries 10.

Dessert

French Apple Tart à la Mode 17.
Filo dough crust, almond paste base over bourbon caramel sauce topped with vanilla ice cream
Mousse au Chocolat 15.
Crème Brulee 16.
vanilla bean custard topped with melted brown sugar
Crêpe Suzette 16.
caramelized sugar and butter sauce with Grand-Marnier liqueur topped with vanilla ice cream
Sorbet a la Nage 15.
a scoop of mango, lemon and raspberry sorbet over fresh diced fruit
Opera Cake 16.
mocha chocolate layer cake
Chocolate or Grand Marnier Souffle 30.
Served with crème anglaise

~ ~ * ~ ~

Prices and Items subject to change

Book your table!

(201) 767-0063