~ Les Gateaux de Crab~

Blue Swimming Crab Cakes served over a crisp Vegetable Salad with a Lemon Aioli

Ten

 ~ Salade de Canard Fume~

House Smoked Duck Breast on a bed of Mesclun Greens with a Roasted Garlic Vinaigrette and Prima Donna Cheese

Twelve

~ Pate des Français ~

French Country Pate and Cambazola served with Fresh Fruit, Claus’ Homemade Pickles, Stone Ground Mustard and

Fresh Baguette

Twelve

~ D’Escargot Provencal ~

Escargot in Garlic Butter with a touch of Pernod

Seven

~Foie Gras au Poivre~

Peppered Foie Gras served with Toast Points and Mixed Greens accented with a  Pomegranate Vinaigrette

Fourteen

~ Crante du la Mer ~

Pan Seared Sea Scallops served atop a Hearts of Palm Puree and crowned with shaved Black Truffles

Thirteen

~ Salade d'Epinards~

Spinach Salad with Feta Cheese, Candied Walnuts and Caramelized Onions. Finished with a Warm Bacon Vinaigrette

Seven

~ Salade grillée de Romaine ~

Grilled Romaine Salad with a Smoked Piquillo Pepper Vinaigrette, Sunflower Seeds and Queso Valdeon

Seven

~ Français de Potage d'Oignon de Parisienne ~

French Onion Soup

Seven

~Le Bifteck ~

Grilled 12 oz. Choice New York Strip served with sautéed

New Potatoes, and Perrégaux Demi-glace

Thirty

~ Le Veau ~

Veal Scaloppini prepared in your choice of traditional styles: Marsala, Picatta, or Oscar served with Garlic Mashed Potatoes

Twenty-two

~ l’Agneau ~

Rack of Lamb rubbed with Whole Grain Mustard and Herbs de Provence then grilled. Plated with sautéed New Potatoes and Port Marinated Figs

Thirty-five

~ Le Poulet ~

Classic Presentation of Chicken Cordon Bleu atop

Sauce Mornay accompanied with Rice Pilaf

Twenty-one

~ Le Filet Mignon ~

Grilled Choice Filet Mignon served with a Perrégaux Demi-glace and Truffle Mashed Potatoes

Thirty-two

~ Bouillabaisse une la Marseille~

A Mélange of Shellfish and Seafood in a Savory Saffron Broth with Grilled Baguette and Rouille

Twenty-six

~ Le Filet du Porc ~

Cumin and Rosemary rubbed Pork Loin served with

New Potatoes and a Dried Cherry Béchamel

Twenty-four

~ Le Poisson ~

Pistachio & Herb encrusted Tilapia served with Wild Rice

and Sauce Marseille                                            

Twenty

~ Jambe d’Agneau ~

Lamb Shank slow cooked and served with

Garlic Mashed Potatoes and Braising Juices

Twenty-two