Easter Sunday 2015
Served from 11am to 9pm non stop
$ 50
Choice of
Salade Verte
House Salad
La Soupe à l’oignon
Puréed French onion soup
Velouté de Poireaux Pomme de Terre
Cream of Leeks and Potatoes, Surryano Ham garnish
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Choice of
Le duo de « Halibut » et Coquilles Saint-Jacques
Combination of Pan seared wild caught Alaskan Halibut and diver Scallop,
Sautéed Spinach, Shallot Beurre Blanc,
Les Deux Tournedos de Bœuf
*Grilled 4 oz Beef Tenderloin finished with a Roquefort sauce,
and Grilled 4 oz of Prime Allen brother NY strip Steak, Classic black Peppercorn and Cognac Sauce
Le Duo d’Agneau du Colorado
*Combination of Rack and Lamb and Loin Chop (Domestic-Colorado) Herb and Garlic crusted and roasted,
Medley of sautéed fresh vegetables, stewed Cannellini Beans, served with Lamb Juices
Le Mignon de Veau Normande
*Roasted Prime Veal Tenderloin, sautéed Spinach, Calvados Mushroom Cream Sauce
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Choice of
Crème brulée au Grand Marnier
La Marquise au Chocolat
House specialty: Rich flourless chocolate truffle cake, “Crème Anglaise’ Sauce
Le Gâteau au Citron, Coulis de Framboises
Delicate combination of Almond Cake and light Lemon Mousse, Raspberry coulis
La Tarte fine aux Pommes
Thin Puff Pastry Crust topped sliced apple and sugar, baked until caramelized,
served with scoop of Vanilla Ice Cream
La coupe de Framboises
Fresh Raspberries, cream Chantilly
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Add one of those 3 Appetizers for $12
Saumon Cru mariné
*Thinly sliced raw Salmon, marinated in Lemon juice, Olive oil, shallot, Capers and Chives
Escargots Le Yaca
Baked Snails (5) with Garlic and Parsley Butter and Tomato concassée
La Crêpe Fourrée au Crabe, Sauce Mornay
Thin French “Crêpe” stuffed with Lump Crab meat, Béchamel with Swiss cheese
Les Huitres
If available the chef offer them, raw with a shallot vinegar and Lemon or Baked with a Beurre blanc and chives
$25 Children 12 and under Menu available