The Brasserie Menu

Appetizers
Strudel aux Champignons Sauvages (Wild Mushroom Strudel)
18.00
Wild mushrooms in phyllo crust with duo of Marsala and port wine sauces.
Carpaccio de BĹ“uf (Beef Carpaccio)
17.00
White truffle oil, capers, Parmesan.
Salades et Soupes
Classique Caesar Salade (Classic Caesar Salad)
14.00
Romaine, Parmesan, croutons, house Caesar dressing.
Salade Maison (House Salad)
10.00
Tomatoes, cucumber, carrots, rice wine vinaigrette.
Soupe à l’Oignon (Onion Soup)
12.00
Gratinée with Gruyère cheese.
Main Courses
Magret de Canard Ă  la Framboise (Duck Breast in Raspberry Sauce)
39.00
Duck breast in a raspberry demi-glace with garlic mashed potatoes. Accompanied by seasonal vegetables.
Poitrine de Poulet aux Épinards (Chicken Breast with Spinach)
37.00
Chicken breast with creamy spinach sauce and garlic mashed potatoes. Accompanied by seasonal vegetables.
Filet Mignon de BĹ“uf au Poivre (Filet Mignon with Peppercorns)
47.00
Beef tenderloin, green peppercorn port wine demi-glace, pommes frites. Accompanied by seasonal vegetables.
Carré d’Agneau au Jus (Rack of Lamb)
48.00
Rack of lamb in a garlic, thyme, amd tomato jus with pommes frites. Accompanied by seasonal vegetables.
Elk Medallions Ă  la Myrtille
40.00
Elk medallions in an aged blueberry balsamic demi-glace with garlic mashed potatoes. Accompanied by seasonal vegetables.
Steak de Thon (Ahi Tuna Steak)
40.00
Ahi tuna steak in a parsley, soy, and ginger vinaigrette. Served with garlic mashed potatoes and seasonal vegetables.
Rigatoni Ă  la Bolognaise
32.00
Rigatoni with braised short rib in red wine tomato sauce.
Wellington de LĂ©gumes (Vegetable Wellington)
30.00
Fresh vegetables, puff pastry, Gruyère, ricotta on a bed of tomato basil coulis. Accompanied by seasonal vegetables.
Desserts
White and Dark Chocolate Mousse
10.00
Brick Oven Apple Tart Normandy with Calvados Ă  la Mode
13.00
Crème Glacée du Jour (Ice Cream)
10.00
Tahitian Vanilla Bean Creme Brûlée
10.00
Sabayon Grand Marnier
14.00