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Dinner Menu |
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Les Hors d’Oeuvres |
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| Pâté Maison | Duck pâté with green peppercorn and cognac | $ 5.00 or $ 8.95 |
| Champignons | Fresh morel, shiitake and portobello sautéed in butter | $ 11.95 |
| Venison Sausage | With grilled apple and three mustard sauce | $ 13.95 |
| Ravioli | Shrimp ravioli with white wine cream sauce | $ 10.95 |
| Escargots | With garlic butter sauce and sliced mushrooms | $ 11.95 |
| Artichoke Heart | Topped with jumbo lump crab and hollandaise sauce | $ 14.95 |
| Saumon Fumé © | Our smoked salmon served with spicy cream sauce | $ 13.95 |
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Les Soupes |
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| Soupe Jacqueline | Velouté of brie cheese, jumbo lump crab, and asparagus | $ 8.95 |
| Bisque a l’Orange | Creamy crawfish bisque lightly scented with orange | $ 8.50 |
| Soupe St. Tropez © | A rich seafood broth with jumbo lump crab and shrimp | $ 8.50 |
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Les Salades |
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| Pêcheur | Jumbo lump crab, scallops and shrimp on lettuce with cream dressing | $ 14.95 |
| Crâbe | Jumbo lump crab on lettuce with cream dressing | $ 13.95 |
| Palm hearts © | On lettuce with vinaigrette dressing | $ 7.95 |
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Les Poissons et Crustacés |
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| Pompano En Papillote | Pompano filet with crab and light sauce baked in parchment | $ 27.95 |
| Mahi Mahi | Grilled and served with giinger wasabi butter sauce | $ 27.95 |
| Saumon Grillé | Broiled salmon filet. Three mustard sauce | $ 25.95 |
| Crâbe à la Royale | Jumbo lump crab in sauce of cream, white wine and shallots, baked | $ 27.95 |
| Scallops | Lightly sautéed with butter and lemon juice (without butter ©) | $ 26.95 |
| Crevettes Grillées | Large shrimp with assorted vegetables, grilled | $ 26.95 |
| Crevettes Baton Rouge | Shrimp in spicy cream sauce over pasta | $ 26.95 |
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Les Gibiers |
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| Venison Tournedo | Wrapped in bacon, pan sautéed and finished with a demi-glace and chanterelle mushrooms | $ 36.00 |
| Canard du Chef | Breast of duck marinated, broiled and served sliced. Raspberry sauce | $ 30.95 |
| Cailles | Two quail stuffed with veal, pork and wild mushrooms; baked. Madeira sauce | $ 29.95 |
| Rock Dove | Young squab marinated in port, stuffed with veal, pork, shallots and Pistachio. Baked and served with port wine sauce. | $ 40.00 |
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Le Veau |
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| Picata | Thin slices of veal sautéed. Lemon butter sauce | $ 24.95 |
| Sweetbread | Poached in white wine, cream, cognac & assorted mushrooms | $ 28.95 |
| Veal Oscar | Slices of veal sautéed, topped with crab, asparagus. Hollandaise sauce | $ 30.95 |
| Côte de Veau | Veal chop, cognac flambé and sautéed with cream and mushrooms | $ 32.95 |
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L’ Agneau |
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| Carré d’Agneau | New Zealand lamb rack rolled in herbs de Provence, baked and sliced into chops. Mint or Mustard sauce | $ 35.00 |
| Mignon d’Agneau | Lamb tenderloin rolled in herbs de Provence, baked, and cut into slices. Horseradish cream sauce | $ 30.95 |
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Le Boeuf |
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( we serve Beef Tenderloin in all of our beef dishes ) |
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| Filet Beurre Rouge | Grilled filet topped with crawfish tails in a spicy red butter sauce | $ 31.95 |
| John's Favorite | Grilled 4 oz filet with béarnaise sauce, jumbo lump crab in pastry with hollandaise sauce and shrimp with garlic butter sauce | $ 30.95 |
| Steak au Poivre | Coated with cracked pepper and coarse salt, pan- broiled and cognac flambé. Sauce of green peppercorns, shallots and demi-glace | $ 31.95 |
| Filet Grillé | 6 oz | 8 oz | 10 oz | |
| béarnaise sauce | $ 24.95 | $ 28.95 | $ 33.95 | |
| forestière | $ 25.95 | $ 29.95 | $ 34.95 |
| entrees served with house salad and vegetables |
| © dishes low in saturated fat |
| We have soufflés for dessert, please allow 30 minutes |
| Bon Appétit! |