CLASSIC FRENCH
Confit oil, worcestershire sauce, dijon mustard, cornichons, parsley, pasteurized egg yolk and lemon juice.
TUNA
Confit oil, dry herbs, red pepper flakes, parsley, pasteurized egg yolk and lemon juice.
PARISA
Aged Irish cheddar, curtido jalapeño, pasteurized egg yolk and lemon juice.
AVOCADO
Confit oil, dry herbs, red pepper flakes, parsley, pasteurized egg yolk and lemon juice.
SCALLOP
Scallops, confit oil, dry herbs, red pepper flakes, parsley, pasteurized egg yolk and lemon juice.
ARGENTINIAN
Confit oil, dry herbs, red pepper flakes, parsley, pasteurized egg yolk and lemon juice.
LAMB
Confit oil, dry herbs, red pepper flakes, parsley, pasteurized egg yolk and lemon juice.
DUCK
Confit oil, dry herbs, red pepper flakes, parsley, pasteurized egg yolk and lemon juice.
WELLINGTONS
SALMON WELLINGTON
Seared Salmon, spinach mouse, pecorino romano, parmesano reggiano, puff pastry.
RATATOUILLE WELLINGTON
Eggplant, zucchini, squash, tomato, swiss and fontina cheese wrapped in puff pastry served with our au poivre and sauce de tomate.
BEEF WELLINGTON*
5 oz Fillet seared with prosciutto, mustard cream and duxelles mushrooms covered. Wrapped in puff pastry.
CORDON BLEU WELLINGTON
Thinly pounded chicken between layers of swiss cheese and ham wrapped in puff pastry
TOSTONES BITES
Your choice of seared shrimp, NY Strip or both on top of fried plantains accompanied with a chimichurri sauce.
APPETIZERS
ESCARGOT
French bread topped with bourisin butter mousse and escargot.
POMMES ALA BOURDAIN
Fries in the style of Anthony Bourdain's Les Halles, topped with our house truffle parmesan.
CAPRICE SALAD
Tomatoes and mozzarella served with a sweet Thai basil sauce against a savory French sauce.
SOUP & SALAD
SOUPE A L'OIGNON GRATINEE
Caramelized onions, beef stock, fontina cheese and crostini.
CESAR ROMAINE CARBONISEE
Grilled romaine topped with cherry tomatoes, sunflower seeds, anchovies, Caesar dressing and bacon bits.
BEETROOT AU POIVRE
Slices of beetroots, spring mix salad, cherry tomatoes, and almond slivers placed on top of our classic au poivre.
STEAK BOURDAIN*
8 oz filet mignon seared and topped with shallots and creamy Porto wine reduction.
ENTREES
BEEF
NY STRIP*
14 oz NY Strip
FILET MIGNON*
7 oz Filet Mignon
RIBEYE*
14 oz Rib eye steak
MANHATTAN STEAK AND EGGS*
10 oz NY Strip topped with Bordelaise sauce and a fried pasteurized egg.
STEAK OSCAR*
8 oz filet mignon seared to perfection topped with shrimp, asparagus, and our au poivre sauce.
STEAK DIANE*
Thinly rolled ribeye steak accompanied with our St-Rémy French brandy sauce.
CHICKEN
CORDON BLEU ROULADE
Crispy Cordon Bleu style chicken, panko breaded.
COQ AU VIN
Classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp pommes, bits of bacon, mushrooms and pearl onions served with orzo pasta
CHEF GEORGE'S CHICKEN PARMESAN
Thin panko breaded chicken, melted gruyere cheese.
DUCK & WINE SAUCE
Seared duck breast slices topped with au poivre and bordelaise sauce.
PORK
PORK SALTIMBOCCA
Saltimbocca style pork loin with sage and prosciutto.
JAEGER SCHNITZEL A LA HOLSTEIN
Thin panko breaded pork served with Jaeger sauce and topped with a fried egg.
LAMB
D’AGNEAU SUCETTES*
French style lamb lollipops topped with our balsamic fig reduction served with our pommes and saison of the day.
FISH
CRISPY SALMON
Seared Atlantic salmon topped with sauce au poivre.
TUNA AU POIVRE
Pan seared tuna topped with sauce au poivre.
SCALLOP AU POIVRE
Pan seared scallop topped with sauce au poivre.
COQUILLES SAINT JAQUES
Poached scallops in tarragon cream sauce, garlic confit and topped with gruyère cheese.
