PLAT PRINCIPAL
CHICKEN SUPRÊME$38.00
Stuffed chicken, wild mushroom, cured ham
CHICKEN VOL AU VENT$35.00
Puff pastry
SCALLOPS$45.00
ST. JACQUES OR PROVENÇALE
BOUILLABAISSE$42.00
A rich stew of West Coast seafood
STEELHEAD TROUT AMANDINE$35.00
Cooked with butter and sliced almond
HALIBUT$48.00
Pan seared halibut fillet, tomatoes, prawn, mussels, saffron veloute
BEEF BOURGUIGNON$35.00
French beef stew braised in red wine
VEAL TENDERLOIN$48.00
Wild mushroom sauce
NEW YORK STEAK 8 OZ$49.00
Peppercorn sauce
VEAL KIDNEY DIJONAISE$35.00
Mustard sauce
CALF LIVER$35.00
Onions, bacon and demi
ROAST DUCK BREAST$40.00
Orange sauce
DUCK CONFIT$38.00
Confit of duck leg, market vegetables, potato gratin, wild mushroom sauce
RACK OF LAMB$50.00
Roasted lamb, herbs and dijon mustard