First Course

Baby Spring Mix Salad

Served with Champagne Dressing

Arugula, Candied Walnut and Feta Cheese

Tossed with Balsamic Vinaigrette Dressing

Tricolor Heirloom Tomato Salad

Served with Olive Oil and Fresh Basil

French White and Green Beans Salad

With Grilled Pine nuts and Chopped Parsley
Dijon Mustard and Aged Red Wine Vinegar

Chef’s Salad

Yellow and White Corn, Fresh Mango, Jasmine Rice
Green Peas
 and Baby Carrots
Served with a Creamy Caesar Dressing

Green Lentils and Prosciutto

Served with a Vinaigrette

Steamed Green Asparagus

Served with Italian Dressing

Hearts of Romaine

Served with Aged Parmesan and Homemade Croutons
Anchovy Filets and Creamy Caesar Dressing

Main Course

Our Main Courses come with a suggested side,
 but substitutions are welcome

~ Beef ~

Filet Mignon Tournedos with Three Pepper Sauce

Served with Potato Basil Galette Gratiné

Boeuf Bourguignon

Burgundy-Style Beef Stew
Served with Steamed Potatoes, Carrots and Button Mushrooms

Braised Round Eyes Beef

Served with Steamed Vegetables

Beef Kabab

BBQ Beef Round Eyes
Red Peppers and Red Onions
Served on a Bamboo Skewer
Assorted Dips on the Side

Stir-Fried Beef

Served with Asparagus Tips, Bamboo Shoots and Snow Peas

Filet of Beef in Pastry (en Croute)

Served with Brussels Sprouts

Toscana Meatballs

On a Bed of Homemade Fresh Pasta

~ Veal ~

Orange Zest Osso Bucco

Veal Chunks Simmered in Tomato Coulis Sauce 
and Orange Zest
Served with Fresh Steamed Pasta

Veal Medallions Orloff

Veal Medallions with Duxelles, Bacon and Sauce Mornay

Veal Blanquette and Morels

Veal Stew with Wild Morel Mushroom
Served on a Bed of Steamed Jasmine Rice

~ Pork ~

Cumin Pork Roast with Wild Mushroom Sauce

Served with Mashed Potatoes with Cilantro and Roasted Chilies

Roast Pork Ribs with Armagnac Marinated Prunes

Served with a Garlic Mashed Potatoes

Pork Tenderloin Medallions Sauce Christophe

Pork Medallions with a Dijon Mustard Sauce
Served with Etuvee Cooked-Style Carrots

~ New Zealand Lamb ~

Braised Lamb Shanks with Rosemary

Served with Baked Polenta and Confit Garlic

Navarin d’Agneau

French Lamb Stew
Served with Steamed Carrots and Potatoes

BBQ Lamb Cotelette

Served with Gratin Dauphinois

Gigot D’agneau (New Zealand Lamb Leg)

Served with Sautéed French Green Beans

Ultimate Lamb Filet

Grilled to Medium Rare, and Served with Pommes Dauphines

~ Poultry ~

Duck Confit

On a Bed of Creamy Potatoes

Marinated Duck Breast

Served on Mashed Sweet Potatoes and Garlic

Prunes and Armagnac Stuffed Boneless Quail

Served with mashed Potatoes

Supreme of Poultry

Served with a red Pepper Coulis
and Marinated Roasted Yellow Pepper

Coq au Vin

Chicken in Burgundy Wine
Served with Wild Mushroom and Steamed Tomatoes

Pan-Roasted Thyme Chicken

Served with Polenta Parsley pancakes

Chicken Roulades

Stuffed Chicken with steamed Vegetables
Served with a Asparagus Veloute

Fricassee of Chicken and Three Peppers

Chicken Breast Slices baked with Assorted Pepper

Chicken and Lemon Confit Lemon Tajine

Traditional Moroccan Dishes

Rosemary Chicken Breast

Served with Fresh Fettuccini and Basil

~ Fish ~

Filet of Sole with Baked Bacon

Served with Steamed New Potatoes
 and a Pinot Sauce

Monkfish in a Spicy Tomato Sauce

Served on a Bed of Rice Pilaf

Poached Salmon Fillet and Sorrel Sauce

Served with Grilled Asparagus
 and Rosemary Roasted Potatoes

Roberte’s Red Snapper

Baked Red Snapper in a Mediterranean Tomato Sauce
Served with Provencal Tomato Mozzarella Salad
 with Fresh Basil and Olive Oil

Pan-Roasted Lobster

Served with Squash Pan-Roasted Root Vegetables

Pan-Roasted Sea Bass with Wild Morels

On a Wild Rice Bed

Halibut Steak in Papillotte

Served with Streamed Vegetables Julienne

~ Special ~

Cassoulet du Chef

White Bean Casserole with Duck, Lamb and Sausage

One-Pot Meal

With Chicken, Pork, Sausage and Vegetables

Sea Food Choucroute

Assorted Smoked Fish and Seafood Served on Sauerkraut

Alsacienne Choucroute

Pork Shoulder, Sausage Served on Sauerkraut

~ Homemade Pasta ~

Tequila Flambéed Seafood on Fettuccini

Artichoke and Garlic Ravioli

Served with Crème of Caramelized Onions

Lobster Filled Ravioli

Served with a Creamy Bisque

Dessert

(Our desserts are all made in-house)

Profiteroles au Chocolat

Vanilla Ice Cream filled Croque-en-Bouche
Served with a Hot Chocolate
Grand Marnier Sauce

Exotique

Banana Grapefruit Mousse on a Chocolate Genoise
Served with a Mango Coulis

Apple Rosemary Tarte Tatin

Caramelized Apple Tart
Served with Crème Fraiche

Chocolate Almond Tart

Served with a Crème Anglaise Coulis

Caramelized Walnut Tart

Served with a Walnut Tea Ice Cream

Millefeuille

Vanilla Pastry Cream sandwiched between Puff Pastry Dough

Ile Flottante

Soft Meringue on Top of a Crème Anglaise

Lavande Crème Caramel

Presented with Lavande Vanilla Caramel

Basil Red Fruit Soup

Served with Vanilla Ice Cream

Double Chocolate Mousse

Served with Red Fruits Coulis