APPETIZERS

 

Tartine de Brie: Baked Brie served over grilled bread  5.75
Tartines Provencales: Grilled bread, spread with three Provencal flavors:

A black olive tapenade, tomato with olive oil & basil and garlic with Swiss & Parmesan cheese.

6.50
Assiette de Charcuterie: An assortment of imported cheese, sausage and homemade pates. A taste of France!  6.75
Crisp Calamari: Served with an aioli sauce.  6.75
Mini Brie Cheese & Smoked Salmon Pizza:  Prepared with sweet onions.  6.75
Petite wild Mushrooms Pizza: Smoked cheese, mixed wild forest mushrooms sautéed in port wine with fresh herbs. Parmesan cheese.  6.75
Escargots a La Bourguignone: Six Large size Burgundy snails baked in garlic butter.  6.75
Frogs Legs “Bressane”: Sautéed in butter with crushed garlic, parsley, and herbs of Provence and finished with Pernod. 6.75

 

SOUPES

 

cup bowl
Soupe of the Day:  2.75 4.50
Crème de tomate: Our cream of tomato soup topped with a touch of crème fraiche.  2.75 4.50
Carrot Soup: with onions and dill cream, garlic croutons.  2.75 4.50
French Onion Soup Gratinee: 3.00 5.00

 

SALADS

 

Salade Maison: Our house salad. A mixture of different Lettuces tossed in our “LA VACHE” raspberry dressing, topped with walnuts, pine nuts, smoked bacon, tomato & mushrooms.

Served with a taste of goat cheese.

 

4.75
Shrimp/Aioli Salad: Shrimp grilled with herbs & species. Served over a bed of mixed greens tossed in a Mediterranean dressing. Served with a side of aioli.  Sm. 6.00

Lg. 8.50

 

Crab & Crayfish Salad: A bed of mixed greens tossed in a dressing of olive oil, mustard, herbs, honey & squeezed Lime. Topped with delicious crabmeat, small crayfish, sliced avocado and crème fraiche.. Sm. 6.00

Lg. 8.00

 

Chicken Spinach Salad: Chicken breast served over spinach salad with walnuts, pine nuts, smoked bacon, tomato & mushrooms with  “LA VACHE” raspberry dressing.  Sm. 5.50

Lg. 8.00

Duck Salad: Mixed greens, walnuts, hazelnuts, mushrooms & marinated potatoes.

Tossed in our “LA VACHE” dressing, topped with miettes of preserved duck.

 

Sm. 6.00

Lg. 8.50

Shepherd’s Salad: Mixed greens tossed in our Mediterranean dressing, topped with a goat cheese flan, Roquefort cheese, walnuts, olives, pear & parmesan cheese.  Sm. 6.00

Lg. 8.50

Salade Nicoise: A traditional! Mixed greens, tomatoes, black olives, onion, aioli tuna, potato, green beans, boiled egg & anchovies. Served with our Mediterranean dressing.  8.50

 

PIZZA

 

Chicken: Chicken breast, onions, mushrooms, tomato concasse, goat cheese, garlic & fresh Provence herbs.  9.75
Duck: Pistou, goat cheese, basil, pine nuts, mozzarella & Parmesan cheese.  10.75
Seafood: Salmon, shrimp, seabass & calamari, garlic, cracked white pepper & Squeezed Lime.  11.00
Prosciutto: Pesto, proscuitto, mozzarella, sliced tomatoes, goat cheese, fresh basil & Parmesan cheese.  11.00
VEGETARIAN

 

Eggplant & Goatcheese: Garlic & fresh Provence herbs  9.50
Artichoke Hearts: Sun dried tomatoes, basil, garlic, mozzarella & Parmesan cheese. 10.50
Quatre Fromages: Pesto, mozzarella, goat cheese, blue cheese, Parmesan cheese, chopped sundried tomatoes & fresh basil.  11.00

 

COUNTRY SPECIALS & ENTREES

Gnocchi: Potato Dumplings prepared with choice of preparations: 11:50

Wild Mushrooms: A Light creamy mushrooms sauce, topped with Parmesan cheese.

Pistou: Our Provencal pesto topped with pine nuts & Parmesan cheese..

PASTA PROVENCAL (CHOICE OF FUSILLI OR LINGUINI)

Pasta topped with our Provencal sauce of white wine, shallots, garlic, fresh tomatoes, herbs of Provence, capers, black olives & mushrooms.

 

11.50
CALAMARI BORDELAISE

Fresh cut calamari sautéed in a flavorful red wine and shallots sauce. Served on a bed of rice.

 

13.50
BOEUF BOURGUIGNON

Chunks of beef simmered in red wine with mushrooms, onions, bacon, potatoes and touch of tomato puree.

 

14.50
COQ AU VILN

Chicken in pieces marinated & simmered in red wine with onions, potatoes & mushrooms.

 

14.50
FOREST MUSHROOM VEAL STEW

Chuncks of veal, simmered in white wine with forest mushrooms, onions, potatoes, a Little Dijon mustard and a touch of cream.

 

15.50
CASSOULET

A mixture of white beans, sausage, pork, Lamb & duck cooked in a tomato base.

 

16.50
FISHERMAN’S CASSEROLE

A combination of salmon, seabass & shrimps, simmered with a blend of fresh herbs & spices in a Light tomato broth with saffron. Served with a side of rouille, garlic croutons & Parmesan cheese.

 

17.50

ALL ENTREES ARE SERVED WITH A CHOICE OF FRENCH FRIES, WHITE RICE,

GARLIC & FRESH HERB MASHED POTATOES OR SAUTEED VEGETABLES.

 

SHRIMP BROCHETTE with AIOLI

A skewer of shrimp marinated in a blend of olive oil, fresh herbs, from Provence, spices & garlic. Served with a side of Aioli.

 

13.50
SAUMON with BEURRE BLANC ET ANETTE

Grilled filet of salmon served with a Light white butter & dill sauce.

 

14.50
SEABASS AUX CAPERS

A Filet of Chilean seabass served grilled with a white wine, shallots & capers sauce.

 

15.50
CHICKEN BREAST

Grilled breast of chicken served with your choice of two sauces:

Provencal: white wine, shallots, garlic, fresh tomatoes, and herbs of Provence, capers, black olives & mushrooms.

Forest Mushrooms: Wild forest mushrooms sautéed in white wine, shallots & finished with a hint of cream.

 

13.50
NEW YORK STRIP 18.50    FILET MIGNON 22.50

Eight ounces on New York strips OR filet mignon, served with your choice of two different preparations:

ROQUEFORT: A reduction of white wine, shallots, Roquefort cheese & a touch of cream.

AU POIVRE: Cracked white peppercorn, cognac, finished with a touch of cream.

 

 

RACK OF LAMB

Our Signature dish! A whole rack of Lamb stuffed with a blend of Mediterranean spices & Dijon mustard. Baked with roasted garlic and hint of cognac.

 

19.50