Prince edward island mussels "à la Mariniere" in a white wine, garlic and shallot fish fumet, finished with a touch of butter
Coquille Saint Jacques
A wonderful gastronomical creation. Delicious wild scallop gently folded in our mushroom and rock shrimp mornay cream sauce, lightly gratine
Sautéed scallop, salmon and shrimp deglazed with cognac and finished with our seafood béchamel. Wrapped in a thin homemade crepe, served with fresh mixed green salad or a cup of the soup "du jour". Side: Fresh mixed green salad, Cup of the soup "du jour"
Chicken Crepe Fourree
All natural free range, boneless chicken breast sliced and tossed with a touch of mornay cream sauce and delicious mushrooms, wrapped in a thin egg and flour crepe. Served with fresh mixed green salad or cup of the soup "du jour". Side: Fresh mixed green salad, Cup of the soup "du jour"
Short Ribs "Vol Au Vent"
Diced, pulled braised short ribs, carrots and mushrooms in a puff pastry, finished with a light lavender demi glaze. Chilled celery root slaw