LES APERITIFS |
Vin mousseau |
10 |
Kir Royale |
10 |
Pineau des Charentes |
8,5 |
Campari soda |
6,5 |
Lillet |
6 |
Pastis |
5,5 |
Dubonnet |
5,5 |
Vesper Martini |
9 |
Kronenbourg Bière |
3,75/5,9 |
TABLE D'HÔTE |
soup du jour | salad verte | special starter
~~~
plat du jour | fish special | faltiron steak
~~~
cheese | dessert
INCLUDES A PICHET OF WINE;
RED, WHITE OR ROSE | $47 per person |
HORS D'OEUVRES |
Soupe du jour |
8 | Salade verte |
8 | Tomato and onion salad with roquefort vinaigrette |
9,5 | Alsatian onion pie |
9,5 | Steak tartare |
10,5 | Pan fried foie gras |
16,5 | Steamed mussels Basquaise |
11 | Rillettes of duck with toasts and condiments |
10 |
1L sparkling mineral water 5,95
Hot water & lemon 1,95
French dark-roast coffee 2,95
Split charge 2,5
Visa, Mastercard, American Express & Interac accepted
|
LES PLATS |
Crisp roast chicken, sweet garlic purée, lemon & rosemary jus, green peppercorns |
24 | Breast of Fraser Valley duck: warm salad of potato, haricots vert, duck confit and shiitake mushrooms, tangerine vinaigrette |
26 | Grilled lamb chops Provençal |
26 | Escalopes of veal with mushroom sauce |
26 | Beef shortrib bourguignon |
23.5 | Fresh fish special |
26 | Plat du jour |
26 |
STEAKS FRITES |
Angus striploin |
25 | Beef tenderloin medallions |
25 | Flatiron |
22 |
ALL STEAKS ARE SERVED WITH
hand cut pommes frites,creamed spinach and a baked tomato
AND A CHOICE OF SAUCE
• roquefort & mustard •
• au poivre •
• marchand du vin •
• anchovy butter •
|
ASSIETTE DE FROMAGES |
12,50 |
|
