APPETIZERS

TOMATO TART, baked and seved with basil juice. 14

RICE, Arborio risotto with maine lobster and brisque sauce. 19

TOMATO SALAD, french green beans and tapenade vinaigrette. 13

MESCLUN, field greens with fresh herbs, pined nuts and shaved parmesan cheese. 10

RAVIOLIS, stuffed with mushrooms,served with butternut and turnips. 18

SHRIMP, simmered with sweet spices and tomatoes. 17

ASPARAGUS SOUP, with tips of fresh asparagus. 14

 ENTREES 

 HALIBUT, roasted,served with green peas and carrot sauce. 30

SEA BASS, roasted meuniere, served with young spinach and condiment sauce. 36

RED SNAPPER, roasted in magnolia leaf with zuchini, lemon and thyme. 32

MAINE LOBSTER(2LB), poached and served with light bearnese sauce. Market Price

EUROPEAN SEA BASS, pan-fried with braised fennel. 30

BEEF CHEEK, braised in red wine and served with mixed vegetables. 28

SUCKLING PIG, roasted,served with sauteed young spinach and basil. 24

SWEETBREADS, braised,accompanied by caramelized endives and beet juice. 28

NATURAL PRIME RIB-EYE,simply roasted and drizzled with black pepper sauce. 39

 DESSERTS

 PINEAPPLE BAVAROIS, with coconut ice cream. 12

CHOCOLAT, warm cake,caramel sauce and topped with yogurt sorbet. 12

PARIS BREST, creampuff  choo pasty,filled with praline cream. 13

APPLE TART, very fine layers with brown sugar and apple sorbet. 12

MACAROON, filled with lemon creamed and zest candied. 11

HOME-MADE ICE-CREAMS AND SORBETS 10

Ask for our degustation menu

5 courses for $65

6 courses for $75

( wine pairing available)

 Special Orders

(with reservation)

Souflee

Foie Gras