PRIX-FIXE
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29.00
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3 COURSES
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Soupe of the Day
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Tossed Salad
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P�t� de Canard
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* * *
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GRILLED SALMON
with Beurre Blanc Sauce
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COQ AU VIN
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NAVARIN d'AGNEAU
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* * *
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Blueberry Cr�pe
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Chocolate Mousse Cake
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Panna Cotta
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SOUFFLES
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SAVORY
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14.00
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Three Cheeses
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* * *
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Smoked Salmon
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* * *
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Wild Mushroom & Cheese
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* * *
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Spinach & Cheese
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* * *
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Cured Bacon & Cheese
Add a Tossed Salad 5.00
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SWEET
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10.50
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Apricot
w/Lemon Creme Anglaise
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Chocolate
w/Chocolate Sauce
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Praline
w/Hazelnut Cr�me Anglaise
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Raspberry
w/Raspberry Coulis
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*Souffl�s are made to order & are not available as an appetizer.
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WINES
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Beaujolais-Villages Nouveau
Dom. JOEL ROCHETTE, 2008
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30.00
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BELLINI: Raspberry, Peach,and Pomegranate
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Sparkling: 8.00
Champagne: 13.00
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* * *
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A-LA-CARTE
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APPETIZER
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Onion Soup Gratin�e
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9.50
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Salade Belle Chaumiere
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9.50
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Terrine Provencale
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12.00
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Asparagus w/ Truffle Oil & Reggiano
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14.00
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Terrine Fois Gras
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20.00
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Salmon Gravlax
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12.50
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Smoked Salmon
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15.00
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Saucisson de Lyon en Croute
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11.00
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Oyster: Little Skookum, WA
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3.00 each
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Clams: Little Neck
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2.25 each
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ENTREE
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Grilled Tuna
w/Tomato & Black Olive
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28.00
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Filet of Sole Meuniere or Amandine
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24.50
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Poached Salmon
w/Herb Vinaigrette
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24.00
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Shrimp and Scallops on Fresh Pasta
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25.00
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Scallops and Wild Mushroom Ravioli
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19.50
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Chicken Breast
w/Pomegranate Sauce
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21.00
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Steak Grille Frites
Filet Mignon
w/Madeira Sauce
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33.00
32.00
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Calf's Liver
w/ Sherry Vinaigrette
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23.50
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Cassoulet: Lamb, Duck, Pork
and Sausage
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24.00
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EGGS & PETIT-PLATS
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Eggs Benedict
w/Bacon or Salmon
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13.00
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French Toast
w/Maple Syrup
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13.00
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Poached Egg
w/Scallop & Spinach
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15.00
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Baked Egg
w/Goat Cheese
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13.00
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Ratatouille Omelet
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13.00
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Shrimp & Scallop Omelet
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15.50
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Egg White Omelet
w/ Leek & S.Salmon
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15.50
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Steak & Egg
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18.50
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Salade Nicoise
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19.50
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Duck Confit
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21.50
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Smoked Grilled Chicken Salad
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16.00
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Sauteed Vegetable Medley
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18.00
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DESSERT
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Cheese Plate
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15.00
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Assorted Fruit Sorbets
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8.50
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Classic Cr�me Brulee
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8.50
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Apple Tarte Tatin
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8.50
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Chocolate Mousse
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8.50
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Profiterolles w/Pumpkin
Ice Cream
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8.50
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