Lunch Menu

Small Starts

Soup of the Day
5.5

French Onion Soup
6.5

House made Rabbit Terrine
with Mushrooms
6.9

Salmon Mousse
with Cucumber Salad
5.9

Selection of Cheeses
9.5

Salads

Mixed Greens,
Baby Patty Squash and Zucchini Basil Vinnegrette
6.5

Shredded Duck Confit Salad,
Truffle Oil & Mint Dressing
12.5

Roasted Lamb
on a Salad of Mixed Greens with Sundried Tomato
14.5

Baked Goat Cheese with Mixed Greens,
Garlic Croutons, Raspberry Vinnegrette
9.5

Chicken Salad
with Blue Cheese Dressing and Spicey Nuts
12.5

Pan-Seared Salmon
on Mixed Greens, Provencale Salsa
11.5

Open-Face Sandwiches
with your choice of Cup of Soup, Potato Salad or Lentil Salad

Cured Salmon
in Beetroot and Vodka, Cucumber Salad, Horseradish-Lemon Sauce
11.5

Mozzarella and Tomato Confit
with Basil Oil
11.5

Sliced Lamb
with Eggplant Mousse and Housemade Tapenade
13.5

Chaussons
(Filled Puffy Pastry Hot Pocket)
served with Mixed Greens

Chicken Ragout
with Mushroom and Vegetable Medley
12.5

Shrimp,
Mushroom and Aspsargus Fricassee Veloute Sauce
12.5

Bay Scallops and Curry Ragout,
Banana and Mango Chutney
13.5

Main Selections

Pork
in Red Wine Sauce with Bacon and Mushroom, Vegetable Timbale and Fresh Pasta
14.5

Bonless Idaho Trout
with Provencal Flavor in Papillotte
15.5

King Salmon
in Papillotte with Tomato, Fennel, Brussel sprouts, Lime-Tarragon Butter
17.5

Braised Beef
in Peppercorn sauce, Vegetable Timbale and Fresh Pasta
15.5

Selection of Seasonal Vegetables
13.5

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