SUMMER MENU 2008

SOUPE & SALADE
      
CLASSIC GAZPACHIO
with shrimp and cucumber  10.

MUSSEL SOUP
with white wine and shallots in a saffron cream 10.

SOUP OF TODAY'S MARKET ‘HUMOR’ 7.

CAESAR SALADE CLASSIC
in a garlic lemon vinaigrette with grated parmesan   8.

PETITE MESCLUN SALADE
with maple syrup vinaigrette   5.

SEASONAL GREENS WITH ROASTED WALNUTS
&  Corsican feta cheese,  maple syrup vinaigrette   9.

BABY SPINACH
with crispy bacon, shallot vinaigrette  9.

AVOCADO AND HEART OF PALM SALAD
with raspberry vinaigrette 10.


COLD HORS D'OEUVRE

PHEASANT TERRINE
with brandied sour cherries & Champagne vinaigrette  14.

SASHIMI TUNA
 pan seared with herbs de provence, served chilled
with cucumber salad and green peppercorn emulsion  13.

 ROASTED GOAT CHEESE
with shallots and olive oil   11.

BEEF CARPACCIO
with verjus olive oil and parmesan tuile, micro salad  13.

TOMATO AND OHIO 'CERVELLE DE CANUT' TART
 with basil pesto  12.


HOT  HORS  D'OEUVRE

MARBLE OF ESCARGOT
with shiitake mushroom and garlic parsley butter 14.

COQUILLE ST JACQUES
scallop mousseline with leek fondue and ‘bonne femme’ sauce  13.

GRATIN OF BABY SHRIMP
with brandy and brunoise of seasonal vegetables  11..

SEAFOOD AND LOBSTER COULIBIAC
baked in pastry with lobster sauce  14.

SEAFOOD & SHELLFISH
 
PAN ROASTED LAKE WALLEYE
with a pistachio vin blanc sauce   26.

     CRABMEAT AND ARTICHOKE CRUSTED
 ‘POISSON DU JOUR’
 served with a lobster sauce   28.


WHOLE ENGLISH SOLE
pan roasted, served with lemon caper sauce  38.


PAN SEARED SEA SCALLOPS
with herb linguini & purple mustard sauce  29.


SZECHUAN PEPPERCORN DUSTED ORGANIC SALMON
with a whole grain mustard sauce   28.


MEAT  &  POULTRY 
 
 BABY RACK OF LAMB
with Bleu d'Auvergne & lamb jus   32.

 ORGANIC NEW YORK STRIP
with Maitre d' butter 33.

 FILET MIGNON
with a cardamom sauce  33.

DUET OF DUCK BREAST
with black olive sauce and salsify tempura  28.

GRILLED PORK TENDERLOIN
marinated with szechuan peppercorns and fresh rosemary  24.

TRIO OF VEAL, RABBIT LOIN & LOBSTER RAVIOLI
 finished with a morel sauce  34.

SEASONAL VEGETABLES with PASTA
  tossed with a bell pepper coulis  15.

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Separate children’s menu available

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DESSERTS

TRADITIONAL VANILLA CRèME BRULéE
**Crispy Palmier  8.00

VANILLA CREMEUX
vanilla streusel, fresh berry salad
twin sauces of billberry and cherry  8.

FRUIT FOOLS
purées of strawberry, kiwi, pineapple,
and blueberry with sweetened cream  8.

TROPICAL PASSION
coconut dacquoise, passion fruit bavarian,
candied pineapple - with citrus jelly
and mango ginger sauce  8.

OPERA GATEAU
almond gateau, layered with coffee buttercream and
chocolate ganache - served with Baileys anglaise
and chocolate sauce  9.

LEMON BOMBE
light lemon mousse with vanilla sponge cake
and raspberries, citrus laced tuile  8.

CHOCOLATE TRIO
Mocha panna cotta with fleur de sel caramel
Dark Chocolate shortbread
White Chocolate Grapefruit Mousse in a chocolate phyllo cup
$10

FRESH FRUIT AND SORBET  7.


 **ICE CREAM TRIO  6.00

*EUROPEAN CHEESE PLATE  14.00
**with walnuts

Le Roquefort en Verdure
**A two ounce wedge
of Roquefort French Blue Cheese
 with a two ounce glass of Vin Santo  13.00

GOLDEN NECTAR
*1999 Chateau Loupiac - Sauternes   (1.5 ounces)
with almond tuiles  13.95

*nuts are used in the presentation of this selection
** can be prepared gluten free