LUNCH

Appetizers

La Tradition

“Les Rillettes”  7.00
Braised Pork and Duck Pate

Pommes Chips 6.00
With Parmesan Cheese and Red Onion

Escargots de Bourgogne Farcis  8.00
Garlic Butter Escargots in Their ShellSteamed

Moules Marinière  9.00
Mussels with crème Fraîche

“Fred’s Bacalao ”   6.00
Cod Fish Chowder

Roasted Beet and Goat Cheese Salad
   With Walnut Dressing 8.00

Les Hors D’oeuvres

Assorted Baby Organic Green Salad with Aged Balsamic Dressing  6.00

Sesame Seared Ahi Tuna with Asian Slaw, Pickled Ginger and Wasabi  10.00

Classic Caesar Salad with Heart of Romaine and White Anchovies  6.00

Roquefort with French Beans, Apples and Watercress Salad with Truffle Dressing 8.00

Les Salad

Salmon Paillard over Fennel Salad with Truffle Oil Dressing  15.00

Grilled Tuna “Niçoise” with Har Boiled Egg and Olives
Roasted Eggplant Caviar, French Beans  17.00

Raspberry Honey Glazed Duck Confit
Wilted Mustard Greens and Tomato Provencal 15.00

Le Coin Bistro

Lobster Salad with Asparagus and Creme Fraiche over Brioche ane Waffle Potatoes 17.00

“Croque Monsieur” Ham and Gruyere Cheese
On Egg Batter Fried Sour Dough Bread 9.00

Black Forest Ham, Gruyere and Mushrooms in Buckwheat Crepe with  Poached Egg  12.00

Goat Cheese and Asparagus Quiche 12.00

Plats de Resistance

Thai Chicken Salad with Apples and Cashews, Taro Root Chips  12.00

Sautéed Sea Scallops with asian Mushrooms, Jasmine Rice and Shrimp Crispy Wrap  15.00

Duck Breast Carpaccio and Poached Egg on Warm Brie Toast
Roasted Beet Salad with Walnut Dressing 14.00

Home Roasted Turkey Club with Bacon, Apple and Dijon on Cranberry Walnut Bread 9.00

Seared “Petit Filet on Roquefotr Toast” with Ratatouille and Salad 18.00

Salmon Paillard Over Spinach and Fennel Salad with White truffle Oil Dressing  15.00

Sautéed Lamb Loin with Fig Chutney
Over Tabbouleh Salad Cucumber Sauce  15.00

Baked Macaroni and Five Cheese with Chorizo, Roasted Peppers and Scallion  12.00

DINNER

La Tradition

“Les Rillettes”  7.00
raised Pork and Duck Pate

Escargots de Bourgogne Farcis 9.00
Garlic Butter Escargots in Theire Shell

Moules Mariniere  10.00
Steamed Mussels with Crème Fraîche

   Warm Goat Cheese Salad 10.00
Roasted Beet Salad with Walnut Dressing and fig Chutney

 Roquefor with French Beanst 8.00
   Apples French Beans and Watercress with Truffle Dressing

Les Hors D’oeuvres

Classic Caesar Salad with Heart of Romaine and White Anchovies 7.00
   
Assorted Baby Organic Green Salad with Aged Balsamic Dressing 6.00“Fred’s Bacalao” Cod Fish Chowder  7.00

Foie Gras and Mushrooms Stuffed Quail on Oak Plank  13.00

Poached Foie Gras “au Torchon” with Cranberry Walnut Bread 
“Gravotte Cheries”, Frise Salad with White Truffle Oil   13.00

Sauteed Shrimp with Pineapple and Macadamia Nuts, Coconut Risoto  11.00

Sesame Seared Ahi Tuna with Asian Slaw, Pickled Ginger and Wasabi 11.00

The Trio Of the Sea for Two 22.00
-Garlic Butter Stuffed Mussels, Lobster Tempura withMiso Hollandaise
-Salmon Tartar with Fennel Cream,Orange Oil Gulf Shrimp
-Local Yoster in Half Shell, Sea Scallop Lime Ceviche

Le Coin Bistro
  Cassoulet with Duck Leg Confit  24.00

Cannar A 'Orange, Orange Glazed Duck with Mustard Greens and Asparagus  23.00 

Jaret d’Agneau Parmentier  19.00
Shredded Braised Lamb Shank Shepherd’s Pie

     Plat de resistance

Salmon Baked on Oak Wood Plank with Lemon Confit
Wilted Fennel and Spinach  23.00

Raspberry Honey Glazed Red Snapper over Vegetable Papaillote 25.00

Seared Sea Scallops with Carrot Ginger Butter Sauce
Sauteed Bok Choy and Mushrooms, Jasmine Rice and Shrimp Crispy Wrap   24.00

Sea Salt Crust Roasted Chicken "Nicoise" with Ratatouille and Basil Oil 19.00

Bamboo Steamed Vegetables with Peanut Sauce and Miso Hollandaise  
Buckwheat Noodles and Tofu with Asian Mushrooms  16.00

Natural Fed "Steack au Poivre" with Creme Fraiche, Sauteed Fingerlings and Grilled Roquefort Tomato 29.00
 
Filet Mignon with Bordelaise Sauce and Butter French Beans
White Truffle Oil and Lobster Yukon Gold Mashed Potatoes 30.00

Roasted Rack of Lamb “Aux Herbes",Goat Cheese Risotto over Sauteed Asparagus in Tomato Provencal 28.00

Please note that raw or undercooked meat or fish could cause certain health risks.
Split dinner entrees are subject to a $5.00 charge.

Dessert

Hot Chocolate Truffle Cake
With Vanilla Bean Ice Cream
$8.00

    Home Made Strawberry Sorbet with Godiva Chocolate 7.00

Meyers Lemon Frozen Meringue
$7.00

Caramel Arborio Rice Pudding
Praline Whipped Cream
With Raspberry
$6.00

Caramelized Apple Tart Tatin
With Crème Fraiche
$7.00

Raspberry Crème Brulee
With Flourless Chocolate Cake
$7.00

Sign up for our Email Newsletter