Lunch Menu

Les Appetizers

Assorted Duck and Liver Pates, Traditional Condiments	7.00
Escargots de Bourgogne	8.00
Shrimp Provencale	10.50
Mussels du Jour	8.50
French Onion Soup	6.50
Soup du Jour	4.75
Oysters of the Day	each 1.75

Sandwiches and Salads
Choice of Salad or Pommes Frites

Smoked Solmon Pastrami, Horseradish Cream, Red Onions, Capers	12.75
Turkey Sandwich, Boston Lettuce, Steak Tomato, Onion, Bacon	11.75
Lamb Sandwich, Boston Lettuce, Eggplant Puree, Fresh Basil	12.75
Croque Monsieur, French Ham, Gruyere Cheese, Bechamel Sauce	13.75

Les Classiques

Sauteed Calf’s Liver, Pomme Puree, Sherry Wine Sauce	13.75
Steak Pommes Frites , Beurre Maitre d’Hotel	16.75
Choucroute Garnie	16.50
Coq Au Vin	13.25

Les Entrees

Grilled King Salmon Sauteed Asparagus, Pommes Vapeur, Pineapple Relish	15.25
Spinach Crepes stuffed w/Crab Meat Bechamel Sauce	15.25
Fish du Jour	Market Price
Pizza du Jour	10.25
Steak au Poivre, Pommes Frites	22.75
Navarin d’Agneau Seasonal Vegetables	13.75
Omelette du Jour	9.75
Chicken Viennoise	14.25
Vegetarian Plate, Chef’s Daily Selection	14.25
Cornish Hen Normande Mushroom Cream Sauce	11.75
Pasta du Jour	11.75
Duck Legs Confit, Green Lentils	15.75
Cassoulet Toulousain	15.75

Les Salades

Salad Maison Mixed Field Greens Dressed in a balsamic Vinaigrette	4.50
Salad Lyonnaise Poached egg, Frisee, Lardon in a Warm Bacon Vinaigrette	8.50
Duck Salad Mixed Greens, Tomatoes, Roquefort Cheese, Grape Vinaigrette	12.75
Seafood Salad Romaine, Tomatoes, Avocado, Citrus Wedges, Red Oignons	14.75
Roasted Chicken Salad Belgian Endive, Tomatoes, Haricot Verts, Green Apple, Walnut, Mustard Dressing	11.75
Nicoise Salad, Fresh Ahi Tuna	14.75

Early Dining Menu

From 5:00pm unitl 6:30pm
$25.00 excluding tax & tip

Les Appetizers

Traditianal Moules Mariniere Fricassee of Mushrooms, Madeira Wine Sauce Beet Salad, Hazelnut Vinaigrette House Salad, Dijon Mustard Vinaigrette

Les Entrees

Steak Pommes Frites, Maitre D’ Butter Salmon du Jour, Fresh Vegetables Kiki’s Roasted Chicken, French Fries and Natural Jus Navarin of Lamb Stew, Assorted Vegetables

Les Desserts

Traditional Chocolate Mousse Lemon Tarte, Raspberry Sauce Homemade Ice Cream & Sorbet

Dinner Menu

Appetizers

Saumon Fumé - Smoked Atlantic Salmon with traditional garnishes	10.00
Pâté de Canard - Terrine - styled Duck Pate with Pistachio Nuts	8.00
Pâté de Foie de Canard - Duck liver pate with Toasted Brioche	9.00
Homemade Duck Raviolis - Served with a natural Broth	8.00
Tarte de Provence - Ratatouille with Goat Cheese in a light Pastry served with a Tomato Coulis	8.00
Fricassee de Coquilles St Jacques - Sea Scallops Sauteed with Pink Peppercorn, Portabella Mushrooms in a Lemon Beurre Blanc	9.00
Ragout de Champignons - A Medley of Wild and Domestic Mushrooms sautéed with Shallots, Garlic and Madeira Wine	9.00
Shrimps Provencale	10.00
Sauteed Crab Cake - Served with a Petite Salade and a Remoulade Sauce	9.00
Soupe a L’oignon Gratinee - Traditional French Onion Soup Baked with Gruyere	6.50
Caille Grillee et spaghetti de Courge Roasted Quail served with Spaghetti Squash in a Black Fig Sauce	11.50

Bistro Classics

Escargots de Bourgogne - Snails with Garlic Butter and Pernod	8.00
Kiki’s Frog Legs - Served in a Light White Wine Dill Cream Sauce	8.75

Les Salades

Salade Maison - Mixed Greens Dressed in a Dijon Mustard Vinaigrette	5.50
Salade Lyonnaise Frisee Lettuce, Warm Poached Egg, Lardon in a Warm Bacon Vinaigrette	7.50
Salade de Fromage de Chevre - Gaat Cheese, Frisee Lettuce, Red Beets served with a Warm Bacon Vinaigrette	8.50
Red Beet Salad - With Green Beans, Mixed Greens, Toasted Almonds and Walnuts in a Hazelnut Vinaigrette	7.00
Endive Salade - Belgian Endive, Red Delicious Apple, Roquefort Cheese, Walnut, Chives served with a Lemon Vinaigrette	7.50

Les Entrees

Margret de Conard avec son confit Sauteed Breast of Duck with Leg Confit, Red Cabbage and Wild Rice served with a Green Peppercorn Sauce	23.00
Navarin d'agneau Printanier Lamb stew with assorted fresh vegetables	19.00
Steak au Poivre New York Strip Steak with Cracked Peppercorns served with a Cognac Cream Sauce and Fresh Vegetables	28.50
Rack of Lamb Oven Roasted and Encrusted with Garlic Crumbs, served with Mashed Potatoes, Ratatouille and Haricots Verts	27.50
Grilled Beef Tenderlion Potato Puree, Sauteed Spinach with a Black Truffle Butter And Port Wine Sauce	28.50
Oven Roasted Pork Tenderlion Polenta, Assorted Vegetables, Mushroom Cognac Cream Sauce	19.50
Coq au Vin Marinated Chicken Legs, Slowly Cooked in Red Wine with Bacon, Mushrooms and Assorted Vegetables	19.00
Grilled Lamb Brochettes et son Couscous Marinated Lamb Skewers served with Couscous and Lamb Sauce	21.50
Shrimp Pasta “Tropezienne” Penne Pasta, Shrimp, Trio of Bell Peppers, Red Onions in a Pesto Sauce	17.50
Grilled Ahi Tuna Spinach, Pommes Vapeur, Tomato Basil Confit Garnished with Shrimp	24.00
Sauteed Sea Scallops Sauteed Asparagus, Beet Potatoes, Fresh Herb Relish	24.00
Veggie Plate Chef’s Daily Selection	19.00

Bistro Favorites

Poulet Roti Roasted Chicken Marinated in Olive Oil, Garlic and Provence Herbs served Mashed Potatoes and Natural Jus	18.00
Steak Pommes Frites Thinly Grilled Top butt Steak Served with Hand Cut Shoe String Potatoes and Herbed Butter	19.00
Foie de veau Sauteed Calf Liver with Pearl Onions and Red Cabbage served with a Red Wine Vinegar Sauce	19.50

Les Plats De Jour

Monday - Mustard Rabbit Served with Homemade Spaezle	24.50
Tuesday - Dover Sole Meuniere	29.75
Wenesday - Osso Bucco Served with Fettucine Pasta	27.00
Thursday - Choucroute Garnie	27.50
Friday - Bouillabaisse Marseillaise, et son Ailoli	27.50

Les Petits Plats

Pommes Frites	3.75
Pomme Puree	3.75
Sauteed Spinach	4.00
Wild Rice	4.50
Sauteed Mushrooms	5.50
Haricots Verts	5.50
Mixed Vegetables	5.50
Asparagus	5.50
Ratatouille	5.50

Les Desserts

Les Classiques

Crème Brulee With a Layer of Chocolate at the Bottom	6.75
Traditional Lemon Tart Raspberry Sauce	6.25
Mousse au Chocolat Chocolate Sauce	6.25

 

Winter Favorites 

Warm Chocolate Cake Served with Berries and Kiki’s Amaretto Ice Cream	7.50
Crepes “Suzette” Homemade Crepes served in a Warm Orange Glaze flavored with Grand Marnier and topped with Vanilla Ice Cream	7.75
Pear Tatin Upside-down Caramelized Pear Tart served with Crème Anglaise and Caramel Ice Cream	7.25
Warm Blueberry Bread Pudding With Vanilla Ice Cream	6.75
Homemade Ice Cream & Sorbets Chef’s Daily Selection	6.00
Croustade de Poire Poached Pear on a Crispy Pastry with Caramel Sauce	6.75
Chocolate Mousse Cake Raspberry Coulis	6.75
Profiteroles du chocolat Homemade Puff Pastries Stuffed with Vanilla Ice Cream and topped with a Hot Chocolate Sauce	6.75
Tarte aux Pommes Warm Apple Tart with Cinnamon Ice Cream and Craramel Sauce	6.75

(prices and menu items are subject to change)