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LUNCH
Appetizers
La Tradition
Les Rillettes7.00
Escargots de Bourgone farcis 7.00
French Onion Soup 6.00
Cod Fish Chowder 6.00
Les Hors D’oeuvres
Pommes Chips with Parmesan Cheese and Red Onion 7.00
Roasted Beet and Goat Cheese Salad with Walnut Dressing 8.00
Roquefort with French Beans and Apple Salad with Truffle Dressing 8.00
Assorted Baby Organic Green Salad with Aged Balsamic Dressing 6.00
Classic Caesar Salad with Heart of Romaine and White Anchovies 6.00
Sesame Seared Ahi Tuna with Asian Slaw, Pickled Ginger and Wasabi 11.00
Les Salades
Salmon Paillard Over Spinach and Fennel Salad with White Truffle Oil Dressing 15.00
Port Wine Fig Glazed Duck Confit
Dijon Mustard Celery Apple Rémoulade and Spinach Salad 15.00
Sea Salt and Herbs Crusted Chicken Breast over Caesar Salad 12.00
Le Coin Bistro
Plats de Resistance
Sautéed Sea Scallops with Fall Mushrooms and Asparagus over Reggiano Cheese Risotto 15.00
“Brie Raclette” Baked Yukon Potato with Bacon and Caramelized Onion
Poached Eggs and Mix Green Salad 13.00
Home Roasted Turkey Club with Bacon, Apple and Dijon on Cranberry Pecan Bread 9.00
“Gratin de Coq au Vin”
Red Wine Braised Chicken with Bacon, Fingerling, Mushrooms and Carrots 13.00
“Choucroute”, Bratwurst and Knackwurst Sausages
Over Braised Sauerkraut with Apple Smoked Bacon and Grained Mustard 15.00
Grilled Sirloin Steak with Roquefort
Sautéed Mushrooms and Caramelized Onion, Organic Green Salad with French Beans18.00
Daube Provençale
Beef Stewed in Red Wine with Niçoise Olives and Yukon Potatoes 16.00
Grilled Lamb Chops with Warm Maple Cider Dry Fruits
Roasted Fall Vegetables in Garlic Oil topped with Crème Fraiche 15.00
Baked Macaroni and Five Cheese 12.00
Black Forest Ham, Gruyere Buckwheat Crepe 12.00
Croque Monsieur 9.00
Goat Cheese and Asparagus Quiche 12.00
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