Brunch 3 course menu with a glass of Champagne, Mimosa, Bloody Mary, or Juices $28.50 per person

Children under 8 years old $12.50 (one entrée, one dessert)

Hors d’œuvres

Le Flan de Crabes Hormardine        
Lump crabmeat flan with lobster sauce

Les Escargots de Bourgogne              
Baked snails in shell with garlic butter and parsley

Les Moules Provençales
Baked mussels with herbs, garlic, butte and cognac

Les Crevettes Antiboise                    
Sautéed shrimp with white wine, tomatoes, garlic and black olives

Le Portabello Maison                        
Sautéed portabello with cabrales cheese, reduction of balsamic vinegar

Saumon Fume a l'Huile Citronnee    
Smoked salmon with accent of lemon and olive oil

Les Huitres Mignonette                    
Oysters on Half shell. ( see raw Bar selections)

Le Pate de Campagne                       
Country pate,w/veal,pork,chicken,liver,herbs,spices

Le Gazpacho du Basque                    
Chilled tomato, celery, onion and  cucumber soup.

La Caesar Salade                              
with shrimp..or chicken..or tuna.

La Salade Maison                             
House salad

La Soupe du Jour                              
Soup of the day                                                              .

La Soupe a l'Oignon                          
French baked onion soup with caramelized onions sherry, garlic, Swiss cheese
and croutons, gratinée

Les Pasta

Penne Mozz                                      
Pastas with mozzarella cheese & marinara sauce

Meat Lasagana with Marinara Sauce & Caesar

Eggs Benedict with Canadian Bacon & Hollandaise

Quiche Lorraine with Caesar Salad

Les Sandwiches

Le Croque Monsieur                          
Grilled ham & cheese over toasted white bread, cheese mornay sauce, French fries & field greens

Le Casse Croute au Poulet                 
Grilled chicken breast over country bread with Swiss cheese, field greens, French fries

Les Poissons et Coquillages

Le Filet de Sea Bass du Jour             
Seared Sea Bass over Ratatouille

Le Flounder Belle Riva                     
Filet of flounder sautéed with mushroom and capers

Le Saumon / Coulis de Poivrons        
Pan seared salmon with sweet bell pepper sauce

Les Viandes

Petite Filet Mignon au Poivre

Twin Filet Moignon au Poivre

Le Coq au Vin                                   
Chicken stew with mushroom, bacon and pearl onions

Les Escalopines de Veau                   
Veal piccata with lemon butter sauce

Le Foie de Veau a la Lyonnaise        
Sautéed calf' liver with onion and Madeira sauce

Desserts

Bread Pudding with Vanilla Sauce, Berries and Sabayon      
Seasonal Berries, with Sherry Sabayon

La Crème Brulée                                     
Vanilla Cream Custard with Caramelized Sugar Crust

La Poire Pochée au Vin Rouge                
Poached Pear in Red Wine with Vanilla Ice Cream

Le gateau au chocolat                             
Chocolate Mousse cake with Raspberry Sauce

La Tarte Tatin                                        
Caramelized Apple over Puff Pastry Tart, with Ice cream,

Les Sorbets ou Glaces                              
Choices of Sorbet or Ice Cream