Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Baby greens with dijon honey vinaigrette, topped with red bell pepper, roasted portabella mushrooms, blue cheese fourme d ambert and candied spiced walnuts
Warm goat cheese on croutons. Served over mixed greens with tomatoes and port balsamic sauce
Salmon cold smoked in-house with beechwood and rosemary, served with capers and Ingrid sauce, over baby greens salad
Chef made quiche with bacon, 36 hour house-poached ham, sauteed onion and Swiss cheese.
Two crepes filled with emmenthal swiss cheese, homemade ratatouille, and bechamel sauce
Two crepes filled with emmenthal swiss cheese, 36 hour house-poached ham, mushrooms, sauteed spinach, and bechamel sauce.
Two crepes filled with Emmenthal Swiss cheese, seafood mix, and tomato bechamel sauce.
Heritage pork chop pan-seared with a dijon mustard cream sauce.
Sliced scallops, sauteed with mushrooms in sherry wine, swimming in bechamel sauce, lightly breaded and baked
Vintage flat iron steak, pan seared, with caramelized shallots, and a side of chefs potatoes
Pan seared atlantic salmon fillet with white wine, lemon, butter sauce.
Trout fillet encrusted with sauteed almonds, with white wine, lemon, butter sauce.
Two puff-pastry towers stuffed with grilled chicken breast, swiss cheese, bechamel sauce, and topped with proscuitto
Soup of the day.
Six imported snails sauteed in fresh herbs, garlic, butter sauce.
Chef made pate served with onion confit and cornichons
An assortment of four imported cheeses with fresh fruit.
Imported black olives with roasted garlic, capers, anchovies blended into a spread served with croutons.
Prince edwards island mussels steamed in sherry wine, shallots, fresh herbs, and light cream
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