Les Hor D'Oevres
Assortiment de Petites Crudit�s
Assorted French-style garden vegetable salads with vinaigrette
$4.50
Parfait de Foie Gras de Canard
Using the finest ingredients, Chef Edmond prepares a pate of fatted duck liver truly worthy of the connoisseur
$9.75
Escargots des Vignerons Alsaciens
Six escargots baked in mushroom caps in the manner of the wine region of Alsace
$6.75
Feuillet� de Ch�vre Frais, Quelques Feuilles Vertes
Farm-fresh goat cheese with saffron apples and pecans baked in puff pastry; mesclun salad with hazelnut vinaigrette
$7.00
Les Potages
Soupe de Poisson Proven�ale
A classic fish soup in the style of Provence with garlic and saffron ""rouille"", croutons and grated cheese
$4.75
Consomm� des Mearyeurs au Gingembre
A delicate seafood consomme scented with ginger root and garnished with scallop dumplings
$5.25
""A La Carte""
Les Plats
Roulades de Saumon a l'Alsacienne
Thin escalopes of Norwegian salmon stuffed with ""choucroute"", poached and served with a mustard beurre blanc sauce
$17.50
Homard au Couscous et Petits L�gumes
Sliced steamed lobster around a bed of fluffy couscous crowned with turned vegetables, onion-raisin confit and toasted almonds accompanied by a rich lobster broth
$21.00
Artichaut Farci en Cro�te ""Le Caprice"", Sauce Beurre Blanc
An artichoke bottom with oyster and crabmeat stuffing baked in a light pastry crust; served with beurre blanc sauce and tiny French green beans
$17.00
Filet de Porc Fum� et Grill� ""Diable"", Sauce Mad�re
Mustard-crusted smoked pork loin grilled and served with Madeira sauce, allumettes potatoes and watercress salad with raspberry vinaigrette
$16.50
Supr�me de Canard Saut� ""Edmond""
Sliced breast of duck in it's own pan juices with sauteed apples and potato croquettes
$18.50
Filet de Boeuf � la Ficelle
Rosy slices of beef tenderloin lightly cooked in a fragrant bouillon, dressed with pot au feu vegetables and served with two sauces: fresh horseradish sauce and Bearnaise
$18.50
Poitrine de Poulardine Sous Cro�te aux Morilles, Pur�e de Chou
Boneless breast of chicken with morel mushrooms in cognac sauce baked under a golden pastry dome and served with potato-cabbage puree
$17.50
