Restaurant Week: Summer 2017
Monday, August 14 th – Sunday, August 28 th
Three-Course Lunch prix fixe: $22
(Choice of one Appetizer or Salad, one sandwich or entree and one dessert)
Prix fixe not available for sharing, no discounts applicable
Extra charge of 25c for each container “to-go”
Entrees
Appetizers
Galette (Flat bread): BLT
Confit tomatoes, bacon, cheddar, fresh basil and
shredded lettuce, on crispy flat bread
Soupe du jour
Daily housemade soup
Beignets de crevettes
Rock Shrimp savory beignets,
With spicy guacamole and lime
Plateau de charcuteries
Daily selection with condiments
Assiette de Fromages
Daily cheese selections
Mussels of the day, pommes frites GF
Daily preparation of steamed Maine mussels
Grillade de Poisson, Chermoula GF
Chermoula marinated fish of the day, simply grilled
Grilled summer vegetables, red quinoa.
Preserved lemon-cucumber yogurt sauce
Crevettes sur la plancha GF
Jumbo shrimp cooked on the plancha,
Tomato-fennel risotto, roasted tomatoes vinaigrette
Salads / Sandwiches
All sandwiches served with pommes frites & watercress salad
Melon, concombres et Feta GF
Summer melons, cucumbers, feta cheese, basil,
oregano, parsley, pine nuts
Salade Maison GF
Mixed green lettuces, tomato, cucumber,
Shallot vinaigrette
“Panzanella” salad
Farmers’ market tomatoes, French bread, basil,
oregano, mozzarella, Olive oil, Balsamic
Salade “Niçoise”
Organic lettuces, tomatoes, haricots verts, roasted
pepper, potato, hard-boiled egg, olives, anchovy
For an entrée, add: Chicken, grilled fish or shrimp
“Falafel” Burger
Crispy falafel made with garbanzo beans, herbs,
onions, garlic, olive oil. Topped with harissa yogurt,
lettuce, tomato, feta, brioche bun
Sandwich Méditerranéen au poulet
Zaatar marinated chicken breast, brioche bun
Eggplant spread, arugula, tomato, mozzarella
Virginia Grass Fed beef *burger
Brioche bun, Lettuce, tomato, crispy onion
Add: Cheddar, Blue cheese, Bacon, Avocado $1/each
*Onglet à l’échalotte GF
Grilled Hanger steak, aka Butcher’s cut,
Cabernet-shallot sauce, pommes frites, watercress
Carnarolli risotto aux tomates et fenouil GF
Roasted fennel and tomato risotto
Desserts
**Items marked GF are gluten free
Classique Crème Brûlée GF
Vanilla bean custard, caramelized sugar topping
Profiteroles “Cerises au chocolat”
“Choux” pastries filled with Morello cherry ice cream,
Cherry compote, Valrhona chocolate fudge sauce
Bavarois à la vanille et Framboise GF
Vanilla bean Bavaroise, almond dacquoise,
fresh raspberries, Raspberry sorbet, candied almonds,
Valrhona white chocolate
Lemon bar
Fresh berries, berry coulis, Blueberry ice cream
Housemade Ice creams & Sorbets GF
Chef’s assortment traditional and seasonal flavors,
Pizzelle cookie
Chef/Owners Michelle & Christophe Poteaux - Chef de Cuisine Salvador Alvarez
*Contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions.