LUNCH MENU

2 COURSES $28
3 COURSES $34


La Soupe
Daily and seasonal prepared soup

or

Le paté
Chicken liver mousse, onion confit, cornichons with toast and salad

or

La Lorraine
Warm chesse and bacon quiche served with green leaves

or

La Salade
Spring Mix salad with minced endive, almonds, apples, Gorgonzola and a Dijon vinaigrette



Le cabillaud
Pan seared cod, over a basil mashed potato, artichokes, roasted tomatoes

or

L'entrecote
All natural feed grass rib eye served with frites, green salad and red wine & shallots sauce

or

Le Croque Monsieur
Ham and cheese sandwich on sourdough, Home made frites

or

Les Moules
PEI Mussels cooked "Marinière", white wine, shallots and parsley, Home Made French Fries



Le dessert
Dessert of the Day


Chef de cuisine Francais: Raphaël Lambert

Some items may have been substitute from the original menu