Moules Marinière
Mussels Steamed in White Wine  17.50

Truite de Rivière
Fresh Boned River Trout with Almonds  19.00

St. Jacques Provençale 
Sea Scallops with Garlic and Tomatoes  23.00

Fricassée du Pêcheur 
Fish Stew with Clams, Shrimp, Mussels, and Scallops
Seasoned with Aïoli Emulsion  22.95

Saumon Mariné en Croûte 
Marinated Salmon in Puff Pastry, Champagne and Dill Sauce  21.00

Magret de Canard  
Marinated Duck Breast, Black Currant Sauce  20.75

Foie de Veau à l’Échalote
Calf’s Liver Sautéed with Shallots & Vinegar  19.75

Cervelle de Veau au Beurre Noir
Calf's Brain Sautéed with Brown Butter and Capers  17.75

Scalopines de Veau à la Française
Veal Piccata, Veal Jus and Lemon Butter  21.50

Steak au Poivre  
12 oz. Certified Angus Beef ™ Center Cut Aged New York Strip Steak,
Green and Black Peppercorn Sauce  32.50

Médaillons de Boeuf
Medallions of Certified Angus Beef ™ Tenderloin,
Sauce of the Day  25.75

Carré d’Agneau Roti 
Roasted Rack of Lamb with Dijon Mustard, Garlic and Herb Crust  32.50

Médaillons de Venaison 
Venison Medallions, Sauce Poivrade and Sweet Potato Purée 25.50

Plat Végétarien
Vegetarian Dish of the Day  see specials

Boudin Blanc   
A House Specialty:
Mild Chicken and Pork Sausage  19.00

Quenelle de Brochet  
A House Specialty:
Pike Dumpling in Lobster Sauce   20.00

Tripes à la Mode de Caen  
Tripes Stewed in Calvados 18.75

Crabe en Chemise (Tuesday)
French Crêpes Filled with Jumbo Lump Crab Meat
and Champagne Cream Sauce  22.50

Couscous Chaumière (Wednesday)
Spicy Combination of Boiled Beef, Lamb, Chicken, Vegetables and
Chick Peas with Semolina and Harissa Sauce  20.50

Cassoulet "Toulousain" (Thursday)   
Hearty Dish of Duck Confit, Lamb Stew and Sausage on a bed of
Baked Cannellini Beans  21.00