MenuCategories "Les entrées"

Fish, calamari, shrimp, scallops, mussels and clam served over a fresh fennel saffron scent fish broth

Oven roasted farm-raised chicken breast served with green beans, fingerling potatoes and garlic white wine sauce

A combination of sautéed shrimp and scallops served over soft polenta spinach, bacon and a light tomato cream sauce

Grilled Salmon fillet served with portobello mushrooms, grilled onions, grilled asparagus, avocado drizzled with balsamic lemon glaze

Braised Lamb shank with natural juices Bordeaux sauce served with baby carrots and spinach mashed potatoes

Braised duck legs served with mushrooms carrots and red wine reduction

A Duo of 4oz fillet mignon served with haricots verts, bordelaise sauce and French fries