Atlantic Lobster Bisque 11
Fresh lobster finished with cognac and cream

Soupe du Jour 8
Server has all the answers

Barnston Island Field Greens 8
Mixture of exotic field greens with a white truffle oil vinaigrette

Warm Goat Cheese Salad 12
French goat cheese rolled in les herb du Provence oven roasted served with a mixture of delicate baby field greens

Hearts of Palm 10
With crisp apples tossed in a creamy citrus dressing

Heirloom Tomato & Onion Salad 10
With a fresh onions, basil infused olive oil and balsamic vinaigrette

Escargot Bordelaise 10
Red wine reduced with double smoked bacon, shallots, garlic and fresh herbs

Foie Gras de Canard Poëlé 23
Pan-seared Canadian duck foie gras, accented by Okanagan granny smith apples & sauterne caramelized glaze

Prawns Provençale 13
Sautéed black tiger prawns in butter with garlic, onions & italian parsley finished with anise & fresh tomato

Warm Duck Confit 14
Classic traditional french preparation served with rhubarb compote and warm lentils

Smoked Tuna 13
Sliced loin of smoked tuna with toasted brioche and a lemon caper cream cheese

Rillettes du Porc 9
Traditional house-made salt and herb cured pork pate served with toast and cornishons

Filet of Beef Bordelaise 32
Beef tenderloin in a rich reduction of red wine and shallots
Fresh Foie Gras and Truffles (Filet Rossini) Add 10

Filet of Venison Grand Veneur 32
Pan seared Rocky mountain venison in a rich port reduction

Steak au Poivre 32
Medallions of beef tenderloin peppered then pan-fried, flambéed with cognac, finished with a rich demi-glaze and cream

Slow Roasted Duckling 28
Fresh duck oven roasted slowly three to four hours finished with the ducks own drippings

Braised Shank of Lamb 27
Australian lamb shank braised in red wine fine herbs enhanced by a calvados brandy demi

Wild Pacific Salmon 26
Fresh local wild salmon in a beurre blanc and chervil sauce

Catch of the Day 27
Local market choice

Coquilles Saint – Jacques à la Périgord 29
Classic scallop dish with black truffle scented potato, topped with gruyere cheese baked in a rich mornay sauce

Bouillabaisse 31
Fresh fish, shellfish & crustaceans in a lobster broth with tomato, vegetables, garlic, anise, fresh herbs and saffron

Chifibeless Dinner 19
Vegetarian

Crème Brulée 9
A rich french custard with a caramelized sugar top

House-made Sorbets or Ice Creams 9
Your choice of homemade ice cream or sorbet made daily

Chocolate Truffle Cake 9
Warm flour-less Belgian chocolate truffle cake on a creme anglaise sauce

Tarte Tatin 9
Classic upside down caramelized fresh apple tart

Chocolate Truffles 9
House prepared from Callebaut’s Belgian chocolate what more can we say!

Assortment of French Cheeses
5 per cheese / 13 for 3 choices

Soup Du Jour

~

Warm Double Cream Brie Salad

~

Catch of the Day

or

Slow Roasted Duckling

or

Lamb Shank

~

Choice of Dessert

49

 

Dinner Paired with a Selection of Wines

30