of paris-isle, france. traditional onion soup with apple cider, cream, gratinee with gruyere, ementhal cheeses
9.50pumpkin puree finished with yogurt and cream topped with cinnamon cream
8.25please ask your server for today’s selection
alsace style caramelized onion tart, crisp smoked bacon bits, herb boursin, goat and cottage cheeses (also available with no bacon)
9.50buttermilk marinated green tomatoes, topped with crab meat, served with mustard beurre blanc
13.25fresh baby spinach, artichokes, blended with crab, finished with cheese and herbs. served with toast points
14.25southern favorite shrimp and grits. creamy grits topped with sautéed shrimp, and diced tomatoes
13.75gruyere cheese soufflé
9.75traditional blood sausage and caramelized onions served with apple sauce
9.95baked brie wrapped in puff pastry, served with apple caramel sauce and toast points, garnished with assorted wild greens and house dressing
15.50of poitou-charentes, france. four fresh regional oysters: rockefeller with spinach and pernod, bienville with crab meat, fried with cajun hollandaise with ham, and raw with shallot champagne vinaigrette
13.95snails in garlic butter
14.00chicken liver pate with onions, tomatoes, cornichons, served warm with toast
9.75of poitou-charentes, france. steamed mussels with white wine, tomatoes, finished with cream, served with toast for broth
13.95steamed mussels with curry, diced apples and light cream (chef’s favorite)
14.75sea scallops, bay shrimp, and mushrooms in a light cream sauce with a cheese and garlic parsley crust
13.95of normandy, france. shrimps in beurre blanc with tomato, capers and garlic
13.25traditional hand cut beef steak tartare
13.25of aquitaine, france. duck foie gras terrine toasted brioche, fig preserve
23.50fresh grade-a seared duck foie gras, served on brioche french toast and dark red cherries
26.50fresh space coast crab meat, tomato, cucumber, mango salad, mixed greens and house vinaigrette
11.95of burgundy, france. boston lettuce topped with roquefort cheese crumbles, toasted candied pecans, and mustard seed vinaigrette
6.50of nord-pas de calais. belgian endives, watercress, mushrooms and goat cheese with french mustard dressing
9.75of provence, france. three different tomatoes with herb goat cheese and balsamic vinaigrette
9.75breaded pork loin pan-fried golden brown to perfection hunter style—topped with black forest mushroom and peppercorn sauce, served with au gratin potatoes and seasonal vegetables
28.95topped with crab meat and béarnaise sauce, served with au gratin potatoes and seasonal vegetables
32.95eggplant fried with crab meat, shrimp, cajun hollandaise with ham, served with caviar potatoes and seasonal vegetables
24.75please ask your server for today’s selection
the original bronzed fish with toasted pecans and citrus beurre blanc coated with 10 spices, cooked in a cast iron skillet, served with ratatouille, and sweet potato
26.75of pays-de-la-loire, france. pan seared scallops topped with crab meat and béarnaise sauce served with asparagus, and au gratin potatoes
32.50of languedoc-roussillon, france. sea bass filet baked topped with mushroom duxelle, served with braised fennel. finished with orange mango flavored beurre blanc
33.25pan roasted dover sole finished with meuniere butter, served with au gratin potatoes and seasonal vegetables
41.00vegetables – sweet potato parsnip pie, fennel, leeks, vegetable ratatouille, spinach, seasonal vegetables, and salad of the day
19.95of burgundy, france. braised chicken “coq au vin” with red wine, mushrooms, bacon, onions served with seasonal vegetables, and buttered egg noodles
24.95braised veal sweetbreads, mushrooms, braised carrots, and rosemary au gratin potatoes
28.50please ask your server for today’s selection
center cut choice new york strip steak served with au gratin potatoes, and seasonal vegetables of the day choice of béarnaise, or peppercorn sauce
34.95beef tenderloin sautéed with fresh duck foie gras, and port wine sauce, (only when whole foie gras is available)
32.95beef tenderloin sautéed with crab meat, béarnaise sauce served with potato pancakes, and seasonal vegetables
38.95please ask your server for today’s selection
of normandy, france. duck 2 ways – leg confit crisp and lavender honey breast roasted medium rare with pears and cherries, kirsch flavored sauce, and sweet potato parsnip pie
31.00of normandy, france. roasted rack of lamb with garlic and herbs, served with rosemary au gratin potatoes and watercress
37.95of burgundy, france. boneless rabbit braised in veal stock with california prunes, served with macaroni and cheese with ham
28.95of languedoc-roussillon, france. (specialty from southwest france) white beans slowly braised with lamb, duck, and port garlic sausage, topped with a crust of duck cracklings, herbs, and bread crumbs
26.95when available
6.25grand marnier, chocolate, or raspberry soufflés are also available half and half for $1 more
8.00silky rich custard topped with caramelized sugar
7.00florida lemon tart with mango nectar shooter
7.00french style bread pudding with seasonal fresh berries and chocolate, served warm with cherry vanilla ice cream
7.00butter puff pastry, granny smith apples, raisins, praline crunch and ice cream
7.00ask your server for today's special selection
7.00traditional french lava cake served with vanilla sauce and ice cream
8.00ask your server for today's special ice cream and sorbet selections
5.95marinated chocolate sponge cake topped with chocolate truffle cream and vanilla sauce
8.50Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.