TO BEGIN WITH

Sautêed Garlic Prawns~ in a spicy garlic sauce 9

Escargot de Bourgogne~ garlic, parsley, butter & pernod 7

Sautêed Mussels~ with a white wine garlic sauce and parsley10

Crab Cakes~ on a bed of mixed greens and saffron aioli 12

Fromage Cheese Platter~ Manchego, Stilton & Brie with Honeycomb 14

from Joe’s Farms, Hayward,

SOUPES

French Onion Soup Gratinêe 8

Soup of the Day 5

SALADES

Caesar Salad~ with Parmesan cheese & homemade croutons 7

Mixed Green Salad~ with candied nuts, blue cheese & dried cranberries 7

ENTRÊES

_{“POISSONS”}

_{Saumon Mi-Cuit Provencal 19}

_{Pan Seared Salmon filet served with braised vegetables and a fish fumê}

_{Suggested Wine Pairing~ Sauvignon Blanc, Dourthe, la Grande Cuvêe, France ‘08}

_{Tilapia Provencal 16}

_{Pan seared Tilapia served with a Buerre Noisette and crispy fried ca}pers

Suggested Wine Pairing~ Pinot Gris, Firesteed, Oregon ‘07

Seafood Pasta 18

Fresh 100% Organic handmade pasta (Pastificio) served with a roasted tomato and

basil cream sauce~ Seafood Selected Daily

“VIANDES”

Canard a L’ Orange 28

Roasted Sonoma Maple Leaf breast of Duck with an orange glaze

Suggested Wine Pairing~ Pinot Noir, Firesteed, Oregon ‘07

Poulê Rôti 17

Pan seared Sonoma breast of Chicken served with a Romesco Sauce

Suggested Wine Pairing~ Merlot, Ancient Peaks, Paso Robles ‘06

Carrê D’ Agneau Rôti 25

Herb crusted Halal Rack of Lamb with a rosemary and thyme sauce

Suggested Wine Pairing~ Serenata (Bordeaux) Lone Oak, Mendocino ‘04

Petite Filet De Boeuf Grillê 24

Certified Black Angus Filet Mignon served with a red wine demi

Suggested Wine Pairing~ Cabernet Sauvignon, louis.m.martini ‘06

Côte De Porc Fumê 21

Apple smoked, double cut Pork Chop served with a chipotle & orange glaze

Suggested Wine Pairing~ Mariposa, (Merlot Rose) Lone Oak, Mendocino ‘07

Wine Pairing $7 per glass