Showing 25–36 of 38 results
French onion soup, gratinéed with Swiss gruyère cheese.
A Classic from Dijon
Braised Fraser Valley rabbit in a French mustard seed and creamy tarragon sauce served with Vegetables. A specialty of Burgundy.
Salmon gravlax of Tsar Nicolas II served with Blinis and a Dill and Chive cream.
Seared scallops and flambéed shrimp served with Bisque sauce and Vegetables.
Seared served with caramelized apples, deglazed with aged balsamic vinegar.
Certified Angus beef tenderloin served with French fries
Classic Steak Tartare hand chopped to order, served raw with condiments and spices (5oz)