PLAT PRINCIPAL
CHICKEN SUPRÊMECAD 38.00
Stuffed chicken, wild mushroom, cured ham
CHICKEN VOL AU VENTCAD 35.00
Puff pastry
SCALLOPSCAD 45.00
ST. JACQUES OR PROVENÇALE
BOUILLABAISSECAD 42.00
A rich stew of West Coast seafood
STEELHEAD TROUT AMANDINECAD 35.00
Cooked with butter and sliced almond
HALIBUTCAD 48.00
Pan seared halibut fillet, tomatoes, prawn, mussels, saffron veloute
BEEF BOURGUIGNONCAD 35.00
French beef stew braised in red wine
VEAL TENDERLOINCAD 48.00
Wild mushroom sauce
NEW YORK STEAK 8 OZCAD 49.00
Peppercorn sauce
VEAL KIDNEY DIJONAISECAD 35.00
Mustard sauce
CALF LIVERCAD 35.00
Onions, bacon and demi
ROAST DUCK BREASTCAD 40.00
Orange sauce
DUCK CONFITCAD 38.00
Confit of duck leg, market vegetables, potato gratin, wild mushroom sauce
RACK OF LAMBCAD 50.00
Roasted lamb, herbs and dijon mustard
