Diner à la Carte
First Course
La Soupe à l’oignon 6. Puréed French Onion soup
La Soupe du Jour 6. Soup of the day
La Salade Verte 6. House Salad
La Tarte Niçoise 9.
Savory caramelized Onions, Heirloom Tomato, black Olives on Puff Pastry
Le Saumon 11.
*Thinly sliced raw Salmon, marinated in Lemon juice, Olive oil,
Capers and shallot
Le Thon 13. *Ahi Tuna Loin seared to order, Avocado, Ginger Vinaigrette
Les Escargots 12. Baked Snails (6) with Garlic and Parsley Butter and Tomato concassée
La Crêpe au Crabe 12.
Thin French “Crêpe” stuffed with Lump Crab meat, Béchamel with Swiss cheese
La Salade Paysanne 14. Traditional Bistro Salad of Mâche and Frisée, croutons,
poached Egg, Virginia Surryano Ham, Xerès Vinaigrette
La Salade de Saumon Fumé 15.
Smoked Salmon, Capers. Tender Greens, Lemon, Lime Vinaigrette
La Gourmandise de Bœuf 17. *Thinly sliced seared Beef Tenderloin, mixed green Salad,
Walnut Oil and Sherry vinegar with walnut and Fourme d’Ambert pieces
La Salade de Coquilles Saint-Jacques 17.
Pan seared Sea Scallop on tender Greens and crispy Potatoes, Truffle vinaigrette
Le Homard en Salade 18.Maine Lobster Tail poached in Olive on tender Baby Greens,
crispy Potatoes, Truffle vinaigrette
Le Foie Gras 26.
*Pan seared Fresh Duck Liver with caramelized White Peach, Port Wine sauce
Main Course
Le Saumon d’Ecosse 25. *Poached Filet of Fresh wild caught Salmon with fresh herbs,
Lemon and Capers Butter Sauce
Les Coquilles Saint-Jacques 26. Pan seared Diver Sea Scallops,
Champagne Sauce with touch of Saffron, served with tiny green Lentils
Le Crabe 29.
Pan seared Local Jumbo Lump Crab Cake (almost no binder), Sauce “Beurre Blanc”
Le Homard 33. Two Lobster Tails poached in Olive Oil, Shallot “Beurre Blanc”Sauce
La Sole 42. Pan seared classic Dover Sole Meuniere (brown Butter)
Chef’s boned for your convenience
Le Foie de Veau 23. *Sautéed calf’s liver, and Onion marmalade
Le Porc 25. *Grilled Berkshire Pork Tenderloin, Apple and Apricot Chutney,
Crispy Potatoes, Dried Cherries Port wine sauce
Les Mignons de Veau 32. * Pan seared Prime Veal tenderloin Normandy style,
seasonal Mushroom, Calvados Cream Sauce
Le Canard 30. *Seared boneless Breast of Duck, white Peach,
Green Peppercorn and Orange Zest Sauce
Le Steak au Poivre 32. *Pepper crusted Beef Tenderloin,
deglazed with Cognac and demi-glace
Le Filet grillé Sauce Roquefort 32. *Beef Tenderloin,
Blue Cheese and Port Wine Cream Sauce
Le Tournedos Rossini 45. *Grilled Beef Tenderloin, topped with fresh ”Foie Gras,
Port Wine reduction Sauce”
Le Carré d’Agneau, son Jus parfumé aux Herbes de Provence 42.*
Classic Rack of Lamb (Domestic-Colorado) roasted, served with its own Juice
(25 Minutes)
L’Assiette Végétarienne
Seasonal Roasted Vegetable, Balsamic Vinegar and E.V Olive Oil