Hors d'Oeuvres
Trio de Provence 9-
House crafted tapenade, eggplant caviar and Montrachet cheese
L'Escargots 11-
Six naughty little snails swimming naked in a pool of fennel, garlic butter
Coquilles St. Jacques 12-
Scallops poached in a white wine and cream sauce
Beignets de Crabe 12-
House-made crab cakes
Pizza Saumon Fume 9-
With boursin chesse, capers and chives
Pate Maison 9-
House-crafted pate
Les Salades
Salade Verte 7-
Field greens with house vinaigrette
Salade César 7-
Romaine, cheese in our own dressing
Salade des Bettaraves 8-
With bacon, goat cheese and capers
Les Potages
Soupe a l’oignon gratinée 8-
onion soup, baked with Gruyere cheese
Soupe du Jour 7-
Today's soup, served into the night
Plats Garnis
Saumon a la Moutard de Pemmerey 22-
Salmon with coarse-grained mustard
Truite Grillee Provencal 22-
Grilled Rainbow Trout topped with fresh herb butter
Poulet DeBergerac 24-
Chicken breast in puff pastry
Porc Grille 22-
Grilled double-boned Pork Chop
Agneau a la Provencal 32-
Lamb Rack with Red wine reduction (seasonal)
Steak Frites 28-
New York strip steak, bernaise and pommes frites (cut, size and price changes regularly)
Choucroute Garni 24-
Sausages, pork chop, sauerkraut and potatoes (seasonal)
LES DESSERTS
Tarte au Chocolate 8-
Flourless Chocolate Tart Infused with Burgundy wine
Creme Brûlée 7-
Traditional Vanilla Custard with a touch of Cinnamon
Profiterole 7-
Eclair with Vanilla Ice Cream, Chocolate Sauce and Creme Anglaise
Tarte aux Pommes 8-
Warm Apple Pie with Vanilla Ice Cream