Only Menu served for
Graduation of W&M and Mother’s Day Week End Celebration
This Menu will be served Saturday May 10th Dinner
Sunday May 11th Lunch and Dinner
$ 49.00
Choice of
Salade Verte
House Salad
La Soupe à l’oignon
Puréed French onion soup
Velouté d’Asperges
Cream of Asparagus
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Choice of
Le Loup de la Mer
Pan Seared fresh Sea Bass Filet, sautéed Spinach, Champagne Saffron Sauce
Le Panaché Gourmand de Crustacés
Combination of Pan seared Local Jumbo Lump Crab Cake (almost no binder)
And Olive Oil poached Maine Lobster tail,
Crispy potatoes, fresh sautéed Spinach, Sauce “Beurre Blanc”
Les Deux Filets de Bœuf
*Twin Filets of Beef Tenderloin, one with Black Peppercorn and Cognac Sauce,
the other with Roquefort Port Wine Sauce
Le Duo d’Agneau du Colorado
* Combination of Rack and Lamb Loin Chop (Domestic-Colorado)
Herb and Garlic crusted and roasted,Medley of sautéed fresh vegetables,
French green Lentils, served with Lamb Juices,
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Choice of
Crème brulée
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
Sorbet Sampler
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Add one of those 3 Appetizers for $11
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
$25 Children 12 and under Menu available
*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
can increase your risk of food borne illness,