finished with melted gruyere cheese and toasted baguette    

country pâté, Rosette de Lyon, trio of French cheeses, served with crostini, fig jam, whole grain mustard and cornichons

crepes, hard boiled egg, capers, pickled red onions, crème fraische

lightly dusted, sweet chili drizzle, roasted garlic aioli

piquant sauce and roasted garlic aioli, arugula, lemon oil

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

snails cooked in garlic herb butter

hearts of romaine, parmesan croutons,
creamy dressing, white anchovies

warm goat cheese lightly toasted on a bed of bibb  lettuce with watermelon radishes,  finished with  balsamic and olive oil vinaigrette

frisee and bibb lettuces, soft boiled egg, bacon lardons, cherry tomatoes and brioche croutons, Dijon vinaigrette with walnut oil

two poached eggs and Canadian bacon over English muffins, classic hollandaise sauce, served with brunch potatoes and fresh berries

tender and buttery, served with fresh berries, warm maple syrup, and Broadbent bacon

two eggs over 4 oz Prime filet finished with veal sauce, served with gratin dauphinois and haricot verts

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

shaved tavern ham and gruyere cheese sandwiched between brioche bread, covered in creamy béchamel, served with petite mixed greens salad
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baked with parmesan & Gruyère cheeses, served with brunch potatoes and mixed greens tossed with a house-made vinaigrette

served with a bowl of fresh berries and mixed greens tossed with a house-made vinaigrette

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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