|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.
|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|
|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|
|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.
|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
|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
|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
|Duck Salad: Mixed greens, walnuts, hazelnuts, mushrooms & marinated potatoes.
Tossed in our “LA VACHE” dressing, topped with miettes of preserved duck.
|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
|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|
|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|
|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.
Fresh cut calamari sautéed in a flavorful red wine and shallots sauce. Served on a bed of rice.
Chunks of beef simmered in red wine with mushrooms, onions, bacon, potatoes and touch of tomato puree.
|COQ AU VILN
Chicken in pieces marinated & simmered in red wine with onions, potatoes & mushrooms.
|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.
A mixture of white beans, sausage, pork, Lamb & duck cooked in a tomato base.
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.
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.
|SAUMON with BEURRE BLANC ET ANETTE
Grilled filet of salmon served with a Light white butter & dill sauce.
|SEABASS AUX CAPERS
A Filet of Chilean seabass served grilled with a white wine, shallots & capers sauce.
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.
|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.