made with gruyere and parmesan, served with petite greens, olive oil & balsamic vinaigrette

4oz prime beef, finished with veal sauce, served with gratin dauphinois, haricot verts, maître d’ butter     

shaved tavern ham and gruyere cheese sandwiched between brioche bread, covered in creamy béchamel, served with petite mixed greens salad
topped with a fried egg    +3

herb encrusted, served with gratin dauphinois and glazed carrots, finished with rosemary sherry demi

caramelized onions, gruyere cheese, roasted garlic aioli, lettuce & tomato on a brioche bun, served with pommes frites

rainbow trout lightly dusted with brioche, caper beurre blanc, served with haricot verts and gratin dauphinois

champagne tarragon beurre blanc, served with mushroom risotto and ratatouille

mussels in white wine, cream & shallot broth with leeks, served with pommes frites    

vanilla bean custard topped with a layer of hard caramel

dark chocolate, Chantilly cream,
strawberry coulis

cream puffs filled with vanilla ice cream, topped with warm dark chocolate sauce     

Parisian style bread pudding spiked with brandy, topped with warm caramel sauce        a la mode 2.50

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