- Appetizers
- _____________________
- Cream of Butternut Squash Soup
- 6.00
- Crème de Champignon
- 6.00
- Traditional French Onion Soup
- 6.50
- Entrees
- _____________________
- Saumon aux Framboises
- sauteed beef tenderloin tips and mushrooms in a Burgundy wine sauce
- or
- Filet Mignon
- Filet Mignon with a cracked black pepper and Cognac sauce
- or
- Paupiette de Poulet
- chicken breast with shitake mushrooms, bell peppers & Swiss cheese in a country Dijon sauce
- Dessert
- Bavarois
- chocolate and raspberry mousse with a mango sauce
- or
- Crème Brulee
- -
- $33.95 Per Person
- (gratuity and tax not included)
- Dinner Menu #2
- _____________________
- Appetizers
- Feuillette d’Escargots
- sautéed snails baked in a puff pastry with a Port wine sauce
- or
- Moules a la crème
- mussels in a white wine cream sauce
- or
- Soupe du Jour
- soup of the day
- Entrees
- Saumon aux Framboises
- sauteed beef tenderloin tips and mushrooms in a Burgundy wine sauce
- or
- Filet Mignon
- Filet Mignon with a cracked black pepper and Cognac sauce
- or
- Paupiette de Poulet
- chicken breast with shitake mushrooms, bell peppers & Swiss cheese in a country Dijon sauce
- Dessert
- Bavarois
- chocolate and raspberry mousse with a mango sauce
- or
- Crème Brulee
- -
- $41.00 Per Person
- (gratuity and tax not included)
- Dinner Menu #3
- _____________________
- Appetizers
- Medley of Seafood in a Puff Pastry
- with a saffron sauce
- or
- Crab Cake
- with a mango Provencale sauce
- or
- Quail
- with a raspberry sauce
- or
- French Onion Soup
- -
- Salad
- Salade de Chevre Chaud
- warm goat cheese salad with roasted pumpkin seeds with a balsamic vinaigrette
- or
- Salade de Caesar
- tossed Romaine lettuce with parmesan and Caesar dressing
- Entrees
- Snapper
- with a tarragon sauce
- or
- Filet Mignon
- with cracked black pepper and Cognac sauce
- or
- Venison
- with a sundried cherry Port sauce
- Dessert
- Crepe a la Vanilla
- with a warm chocolate sauce
- or
- Crème Brulee
- -
- $47.00 Per Person
- (gratuity and tax not included)
- Dinner Menu #4
- _____________________
- First Course
- Portobello Mushroom
- with sautéed leeks topped with scallop and tomato coulis with crawfish
- or
- Lamb Loin
- stuffed with asparagus topped with sauce au bleu and Champagne risotto
- Second Course
- Salade au Bleu
- salad with blue cheese, diced apples and walnuts with a lemon vinaigrette
- or
- Main Course
- Filet Mignon & Rack of Lamb
- Filet Mignon with cracked black pepper, shallots and Cognac sauce & Rack of Lamb with a blue cheese sauce
- or
- Tuna and Shrimp
- with roasted red bell peppers and beurre blanc sauce
- or
- Autruche
- Filet of Ostrich with a Port wine cherry sauce
- Dessert
- Assortment
- mini crème brulees
- or
- 3 Layer Chocolate Cake
- with a raspberry coulis
- $65.00 Per Person
- (gratuity and tax not included)