POUR COMMENCER

LES DESSERTS

LES PLATS

le bar a huitres**

MARKET MENU

EXECUTIVE CHEF FREDERIC KIEFFER -- EXECUTIVE SOUS-CHEF ANGUS MCLEOD

Thoroughly Cooking Meats, Poultry, Seafood, Shellfish Or Eggs, Reduces The Risk Of Food Borne Illness


** gluten Free Items

Monday, May 23rd 2022

D I N N E R

SIDES

LES SNACKS


MOREL MUSHROOM TOAST

CARAMELIZED ONION-HAZELNUT PURÉE, FAVA, RYE BREAD 17


SOFT SHELL CRAB

SUCCOTASH, FIDDLEHEAD FERNS, ROSÉ WINE SAUCE 25


PROSCUITTO & MELON

BABY ARUGULA, CAVAILLON MELON, PARMESAN CHEESE, BALSAMIC GLAZE 22



SHRIMP RAVIOLI

SAUTÉED LEEK, PEAS, LOBSTER DEMI GLACE 44


COMTE CRUSTED HALIBUT

ENGLISH PEAS, MORELS, RAMPS, FINGERLING POTATOES VERJUS GLAZE 44


PRIME FILET MIGNON

CHANTERELLES, SWISS CHARD, DAUPHINOISE, BORDELAISE SAUCE 61



MOLTEN CHOCOLATE CAKE

MINT CHOCOLATE CHIP ICE CREAM 16


 POUR COMMENCER

LES DESSERTS

LES PLATS

EXECUTIVE CHEF FREDERIC KIEFFER -- EXECUTIVE SOUS-CHEF ANGUS MCLEOD

Thoroughly Cooking Meats, Poultry, Seafood, Shellfish Or Eggs, Reduces The Risk Of Food Borne Illness


** gluten Free Items

Happy Birtday Chris!