Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Coffee with a choice of toasted country bread served with butter and Jam or 2 warm croissants
Spring fruits served with fresh yogurt and granola sprinkles
Homemade waffle served topped with mixed berries and delicious whipped cream
2 Eggs served any style with apple smoked bacon
Fresh made quiche
Mushrooms and cheese crepe
A warm flaky pastry topped with bacon, onion and roasted thinly sliced cur apple, covered with melted reblochon savio cheese
Omelet stuffed with fresh asparagus and Imported triple cream saint andre cheese
Thin filet of atlantic salmon quickly grilled and served benedict style with two poached eggs and hollandaise sauce
Seafood Crepe served stuffed with mussels, scallops and shrimp
Paper thin meat grilled quickly to tetain its juciness
No description available
No description available
Scrambled eggs served with two roasted lamb chops
Assorted dried and cured pork meats sausage and dilicious pates. Assorted dried sausage: Rosette de lyon and saucisson a la ai8l jambon de pays, dried mountain ham. Jambon de camard aix truffles duck
With tomme de savoie from the french alps, tete moine monk head, shaving from the swiss border, fromage de chevre a sharp goat cheese log, saint andre a delicous triple cream cheese, and bleu d auver
A sample board with each of the avbve
A warm flaky pastry topped with bacon, onion and roasted sliced thin apple covered with melted reblochon savoie cheese. Seerved with samall mixed greenns tossed invinaigretee
Caramelized sweet onions and fresh herbs simmered in a beef consomme, toppped with croutons and melted gruyere
Salad of fresh herbs and bib lettuce levaes tossed in our blue bohemem vinaigreete dressing of oil, dijon mustard a touch of vinegar shalltos and garlic, topped with chopped chives and scallions tape
Heart of romaine lettuce, homemade caesar dressing, topped with blue hoheme made baked breaded swiss cheese sticks.
No description available
No description available
Twist of the salade nicoise, served with seated fresh ahi tuna, dressed with extra virgin olive oil and fresh squeezed lemon
Angus 1/2 lb burger topped with melted blue cheese and lightly caramelized shallots. Served with blue boheme french fries
Assorted dried sausages: rosette de lyon and saucisson a lail. Jambon de pays, our dried mountain ham. Mousse de foie de canard aux truffes, our duck mousse with truffles. Pate de campagne au poivre
Tomme de savoie, from the french alps; tete de moine, monk head shaving from the swiss border; fromage de chevre, a sharp goat cheese log. Saint andre, a delicious triple cream cheese. And bleu dauve
A Sample Board with each of the above
A warm flaky pastry topped with bacon, onion and roasted sliced thin apple covered with melted reblochon savoie cheese. Served with small mixed greens tossed in vinaigrette
Black mussels steamed in a white wine broth with shalltos garlc and chopped parsley
Black mussels steamed in a white wine broth with shallots, garlic and chopped parsley
Same as moules marinères, but finished with a touch of cream and chopped parsley
Finished in a blue cheese cream sauce
Finished in a saffron cream sauce with fennel
Steamed in white wine with shallts, garlic tomato thyme fennel and fresh basil
These green lip mussels are served baked. One half of black mussels stuffe with shallots garlic tomato, basil thyme and fennel. The other half is stuffed with a garlic escargot like butter with parsl
La bourgogne. Served in their shell with garlic butter
Le sud. Flash fried calamari served with provencal rouille and homemade tartare sauce
Caramelized sweet onions and fresh herbs simmered in a beef consomme. Topped with croutons and melted gruyere
Homemade wild mushrooms raviilis, served over a bed fo spinach white butter fresh herbs sauce
Bone in chicken slowly simmered in red wine with button mushrooms bacon and caramelized pearl onions
Chunks of angus beef slowly simmered in red wine with button mushrooms bacon and caramelized pearl onions. A classic of french country cooking
Rabbit in mustard sauce, bone in rabbit brushed in dijon mustard baked with caramelized onions, mushroms and potatoes
Hanger steak a flavorful cut of meat prepared butterfilld and grileld to perfection topped with a spoonful of lighly caramelized shallots. Served with sauteed green beans and bleu hoheme french fries
Filet migno served with a side of three sauces: Green peppercorn curry and truffle. Served with sauteed green benas and bleu hohemem french fries
Salad of french herbs and bibn lettuce levves tossed in our blue hohenme vinaigretge dressing of olive dijon and a touch of vinegar shallots and garlic, topped with chopped chives and scallions tapen
Heart of romaine lettuce, homemade caesar dressing. Topped with bleu cheese made baked breaded swiss cheese sticks
Twist of the salade nicoise served with lightly seared fresh ahi tuna dressed with our bleu boheme vinaigrette
Fresh filet of salmon baked wrapped in parchment paper over a bed of ratatouille
Fresh filet of northern halibut baked and served with a creamy lobster sauce on top of garlic mash potatoes and fresh steamed asparagus
Free range chicken breast baked stuffed with fresh goat cheese, spinach and sun dried tomatoes. Served with garlic mashed potatoes and broccolinis
Duck confit, slowly cooked, served with a green peppercorn sauce. Served with sauteed green beans and bleu boheme french fries
Roasted rack of lamb, served with nicoise ratatoulle and au gratin potatoes finished with a ttuffle sauce
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