Les hors d'œuvres chauds:
Hot Appetizers

• Canard sauce a l'orange et huile de truffes accompagné de navets au Gingembre et d'un gratin dauphinois
  Roast duckling filet served with an orange and truffle oil sauce accompanied by scalloped potatoes and fresh ginger turnips.
  $ 27.00
  
  
• Poulet au vinaigre et a l'estragon frais
  Chicken tenderloins cooked with fresh tarragon, tomatoes, red wine vinegar, dry white wine and cream.
  $ 24.50
  
  
• Saumon sauvage sauce a l'échalote et au vin blanc
  Pan baked wild salmon with a dry white wine and fresh shallot cream sauce served with Dauphinois scalloped potatoes gratin.
  $ 24.50
  
  
• Truite d'Idaho au beurre d'amande
  Boneless filet of Idaho trout baked in almond butter. Served with rice and vegetables of the day.
  $ 27.50
  
  
• Filet tendre d'agneau au thym frais, sauce à la menthe accompagnée de son gratin dauphinois
  Pan-cooked Lamb filets seasoned with fresh thyme and mint gravy, served with scalloped potatoes and a fresh vegetable of the day.
  $ 30.50
  
  
• Filets de caille sauce Bourbon et ses raisins flambés au Cognac, servis avec un gratin Dauphinois et un légume du jour.
  Quails with Bourbon sauce flambé, accompanied by white grapes soaked in Cognac, served with scalloped potatoes and a fresh vegetable of the day.
  $ 29.50
  
  
• Filet Mignon de Boeuf, sauce Marchand de Vin
  Beef tenderloin steak served with a red wine, shallot, and veal stock reduction.
  Eight oz Black Angus Beef tenderloin steak.
  Or
  Eight oz Eaton Natural grass fed beef tenderloin steak (as available).
  $ 34.50
  
  
  
  For vegetarian preferences: a vegetable plate is always available as a main course for $24.00. If you let us know 24 hours in advance, the Chef will make a vegetable souflé to accompany the plate.