Showing 25–36 of 38 results
Herb Crusted Rack of Lamb served with Gratin Dauphinois, Ratatouille and rosemary jus.
A Classic from Toulouse
Duck leg confit, in-house smoked pork belly and Toulouse sausage served over a navy bean ragoût with a hint of garlic. A specialty of the Southwest of France.
A Classic from Dijon
Braised Fraser Valley rabbit in a French mustard seed and creamy tarragon sauce served with Vegetables. A specialty of Burgundy.
5oz Certified Angus beef tenderloin served with French fries. Classic Steak Tartare hand chopped to order, served raw with condiments and spices.
Burgundy snails baked with fresh herbs and garlic butter in edible escargots pastry shells.
Seared Scallops topped with seared foie gras, creamy truffle sauce.
Belgian endive salad with diced apples and walnuts topped with French blue cheese.
Green salad made with freshest selections of the day.