Le Coq au Vin

Soupe A L’oignon

of paris-isle, france. traditional onion soup with apple cider, cream, gratinee with gruyere, ementhal cheeses

Traditional Country Style Pumpkin Soup

pumpkin puree finished with yogurt and cream topped with cinnamon cream

Chef’s Seasonal Creation

please ask your server for today’s selection

Tarte A L’oignon

alsace style caramelized onion tart, crisp smoked bacon bits, herb boursin, goat and cottage cheeses (also available with no bacon)

Country Style Fried Green Tomatoes

buttermilk marinated green tomatoes, topped with crab meat, served with mustard beurre blanc

Spinach, Artichoke And Crab Imperial

fresh baby spinach, artichokes, blended with crab, finished with cheese and herbs. served with toast points

Shrimp And Grits

southern favorite shrimp and grits. creamy grits topped with sautéed shrimp, and diced tomatoes

Soufflé Au Fromage

gruyere cheese soufflé

Boudin

traditional blood sausage and caramelized onions served with apple sauce

Baked Brie En Croute

baked brie wrapped in puff pastry, served with apple caramel sauce and toast points, garnished with assorted wild greens and house dressing

Oysters

of 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

Escargots

snails in garlic butter

Mousse De Foies De Volailles

chicken liver pate with onions, tomatoes, cornichons, served warm with toast

Moules Mariniers

of poitou-charentes, france. steamed mussels with white wine, tomatoes, finished with cream, served with toast for broth

Moules Rochelaises From La Rochelle

steamed mussels with curry, diced apples and light cream (chef’s favorite)

Coquilles St. Jacques

sea scallops, bay shrimp, and mushrooms in a light cream sauce with a cheese and garlic parsley crust

Crevettes

of normandy, france. shrimps in beurre blanc with tomato, capers and garlic

Steak Tartare

traditional hand cut beef steak tartare

Foie Gras

of aquitaine, france. duck foie gras terrine toasted brioche, fig preserve

Foie Gras

fresh grade-a seared duck foie gras, served on brioche french toast and dark red cherries

Space Coast Crab Salade

fresh space coast crab meat, tomato, cucumber, mango salad, mixed greens and house vinaigrette

Salade Laitue Et Noix

of burgundy, france. boston lettuce topped with roquefort cheese crumbles, toasted candied pecans, and mustard seed vinaigrette

Salade Endives, Cresson, Chevre Chaud

of nord-pas de calais. belgian endives, watercress, mushrooms and goat cheese with french mustard dressing

Salade Tomatoes Et Chevre

of provence, france. three different tomatoes with herb goat cheese and balsamic vinaigrette

Schnitzel

breaded 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

Schnitzel

topped with crab meat and béarnaise sauce, served with au gratin potatoes and seasonal vegetables

Aubergine Du Bayou Teche

eggplant fried with crab meat, shrimp, cajun hollandaise with ham, served with caviar potatoes and seasonal vegetables

Fresh Catch Of The Day

please ask your server for today’s selection

Le Poisson “bronze”

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

Seared Scallops Oscar Style

of pays-de-la-loire, france. pan seared scallops topped with crab meat and béarnaise sauce served with asparagus, and au gratin potatoes

Filet Of Baked Sea Bass

of languedoc-roussillon, france. sea bass filet baked topped with mushroom duxelle, served with braised fennel. finished with orange mango flavored beurre blanc

Dover Sole Meuniere

pan roasted dover sole finished with meuniere butter, served with au gratin potatoes and seasonal vegetables

Legumes

vegetables – sweet potato parsnip pie, fennel, leeks, vegetable ratatouille, spinach, seasonal vegetables, and salad of the day

Poulet “coq Au Vin”

of burgundy, france. braised chicken “coq au vin” with red wine, mushrooms, bacon, onions served with seasonal vegetables, and buttered egg noodles

Ris De Veau

braised veal sweetbreads, mushrooms, braised carrots, and rosemary au gratin potatoes

Ch Ef’s Poultry Creation Of The Day

please ask your server for today’s selection

New York Strip Steak

center cut choice new york strip steak served with au gratin potatoes, and seasonal vegetables of the day choice of béarnaise, or peppercorn sauce

Tournedos

beef tenderloin sautéed with fresh duck foie gras, and port wine sauce, (only when whole foie gras is available)

Beef

beef tenderloin sautéed with crab meat, béarnaise sauce served with potato pancakes, and seasonal vegetables

Chef’s Game Selection

please ask your server for today’s selection

Canard

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

Carre D’agneau

of normandy, france. roasted rack of lamb with garlic and herbs, served with rosemary au gratin potatoes and watercress

Lapin

of burgundy, france. boneless rabbit braised in veal stock with california prunes, served with macaroni and cheese with ham

Cassoulet

of 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

Baked Lobster Macaroni And Cheese With Ham

Truffle French Fries Fried In Duck Fat

Au Gratin Potatoes

Buttered Noodles

Seasonal Vegetables Of The Day

Sauteed Forrest Mushrooms

Asparagus And Cajun Hollandaise With Ham

when available

Side Béarnaise Or Side Of Peppercorn

Les Soufflés De Jean Baptiste

grand marnier, chocolate, or raspberry soufflés are also available half and half for $1 more

Crème Brulee

silky rich custard topped with caramelized sugar

Tarte Au Citron

florida lemon tart with mango nectar shooter

Pain Perdu Aux Framboises Et Chocolat

french style bread pudding with seasonal fresh berries and chocolate, served warm with cherry vanilla ice cream

Tarte Aux Pommes

butter puff pastry, granny smith apples, raisins, praline crunch and ice cream

Seasonal Cheesecake

ask your server for today's special selection

Three Cheeses

French Style Chocolate Lava

traditional french lava cake served with vanilla sauce and ice cream

Ice Cream And Sorbet

ask your server for today's special ice cream and sorbet selections

Chocolate Marquise

marinated chocolate sponge cake topped with chocolate truffle cream and vanilla sauce