Appetizers & Small Plates‏

Mushroom Crêpe A blend of wild mushrooms sautéed with fresh herbs, garlic, veal stock and cream folded in a French crêpe	$9.00
Portobello Mushroom with a Lobster and Crabmeat Stuffing Served with a saffron beurre blanc	$12.00
Baked Brie Brie, walnuts and fresh thyme baked in puff pastry with a balsamic vinegar garlic honey dijon mustard	$9.00
Escargot St Pierre Sautéed with asparagus, sundried tomatoes and fresh herbs in a garlic cream sauce. Served in a phyllo basket	$10.00
Mussels Muscadet Prince Edward island mussels steamed with fresh herbs, garlic, cherry tomatoes and dry white wine; finished with butter	$11.00
Coquille St Jacques Gulf shrimp and sea scallops in a white wine shallot cream sauce baked in scallop shell topped with herbed bread crumbs	$13.00
Duck Confit Bundle Pulled duck confit with sundried tomatoes and Boursin cheese baked in phyllo dough. Served with a duck jus	$12.00
Charcuterie Plate House made duo of Country Pork and Chicken Liver Mousse pâtés with cured ham and dry sausage	$12.00

Soups and Salads

Seafood Chowder Shrimp, scallops and clams in a cream based chowder (contains bacon)	$0.00
Soup Du Jour A daily‏ creation	$0.00
Field Greens with Goat Cheese Organic field greens with crumbled goat cheese and pinenuts. Drizzled with a lemon olive oil mustard vinaigrette	$7.00
Simple Salad Medley of organic greens tossed with an herb de provence vinaigrette dressing	$6.00
Spinach Salad Organic baby spinach with sliced avocado, sundried tomatoes and bacon served with a warm cider vinegar, dry vermouth, sweet red pepper and bacon dressing	$8.00

Entrees‏

Chicken Francais Roasted Misty‏ Knoll boneless breast with shiitake mushrooms, capers, white wine, lemon, butter and cream	$21.00
Daily Provençal Roasted with‏ asparagus, capers, roasted tomatoes, garlic, lemon, white wine and finished with a touch of olive oil	$0.00
Duo of Duck Magret of duck breast roasted medium rare and duck leg confit with portobello mushrooms and rosemary in a  balsamic vinegar reduction	$27.00
Filet Au Poivre Grass fed beef tenderloin pressed in a medley of peppercorns and roasted medium rare. Finished in a cognac veal stock flambé with a touch of cream	$28.00
Turkey Cordon Bleu Baked turkey breast cutlet rolled with prosciutto ham and Gruyere cheese; finished in a white wine cream sauce	$20.00
Bistrot Seafood Stew Shrimp, salmon, white fish, scallops and mussels in a slightly zesty roasted red pepper lobster tomato saffron bouillon. Served with aioli and rouille canapés	$24.00
Roasted Pork Tenderloin Locally raised pork tenderloin roasted slightly pink sundried tomatoes and spinach in a Madeira wine boursin cheese reduction	$20.00
Grilled Trio Beef tenderloin, pork tenderloin and a lamb chop brushed with a pesto olive oil and grilled. Topped with a homemade red wine goat cheese compound butter medallion	$28.00
Salmon Epernay Faroe Island salmon and sea scallops with fresh dill in a champagne shallot cream sauce	$23.00
Vegetarian Medley of Mushrooms and Garden Vegetables Blend of wild mushrooms and garden vegetables sauteed with white wine, lemon, garlic, fresh herbs and butter	$18.00