Soupe A L’Oignon Gratinee french onion soup au gratin
11.75
Poires Roti Au Bleu Fondant roasted whole pear with melted galbani blue cheese
12.75
Tartelette De Chevre Frais Aux Echalotes, Truffes, Raisins Confit Et Voile De Vieux Gruyere baked goat cheese tart with shallots, truffles, grape and a veil of 180 days aged swiss
16.95
Pate De Campagne Maison home-made pate de campagne with pickles and salad
9.75
Foie Gras Au Torchon, Recette Maison cold served foie gras torchons style (home made recipe very light)
22.75
Salade De Betteraves oven roasted fresh beet salad, brie cheese
12.75
Escargots A La Bourguignonne roasted escargots (1/2 dozen in the shell!) with butter and garlic sauce
13.95
Sepios Sautes A La Provencale Sur Salade sautéed baby octopus with garlic, parsley olive oil bread crumbs, tomato mushroom
14.95
Moules Marinieres steamed mussels in white wine and fresh herbs (the classic one)
14.75
25.75
Moules Rochelaises steamed mussels with curry, diced apples and light cream (chef ‘s favorites)
14.75
25.75
Moules Dijonaises steamed mussels with dijon mustard sauce (americans favorites)
14.75
25.75
Moules Vignerones steamed mussels in red wine, herbs, mushrooms, tomato, onion garlic and bacon. fyi: the sauce on this recipe looks "grayish". its a natural reaction with red wine and mussel jus.
14.75
25.75
Entrees
Served With A Tray Of 4 Vegetables On The Side "As Much As You Want"
Le Poisson Du Marche Au Safran pan seared fish du market , with royal saffron (from spain eu) sauce
Onglet Poêlé À La Facon Luchonaise. (Signature) seared hanger steak, roasted garlic and parsley sauce
29.75
Le Couple De Cailles Roti Aux Cranberry Sauce Au Porto Et Fond De Cailles pan-roasted couple of quails with cranberry red wine/port sauce
30.75
Filet Mignon De Porc Roti , Sauce Aux Morilles pork tenderloin, seared, sliced with morels, port wine lightly creamed sauce
28.50
Selle D’agneau Poelee A La Crème D’ail pan roasted lamb chop (2x 4oz pieces of loin) crème de garlic sauce
29.50
Gratin De Fruits De La Mer Sauce Mornay oven baked seafood: baby octopus, mussels, scallops, sole, shrimp white sauce whit swiss au gratin
31.75
Kassulet Toulousain De La Maison (Signature) cassoulet toulouse’s style (my personal recipe: cannellini beans, carrots, tomato, garlic duck confit, slab bacon and pork sausage all braised with noble duck fat, quails stock and foie gras jus) this is a very rich dish which was served for warriors to defend their village! don’t take it if you can’t bear it
32.50
Magret De Canard Gras (Moulard) Sauce Montmorency (Signature) seared moulard duck breast with cherry, port and red wine sauce (a classic, sweet, refined sauce)
32.50
Tournedos Rossini (Very Popular) seared filet mignon topped with foie gras (pate style), shallots, port and red wine truffles sauce. absolute luxury! you will have to eat that like hamburger: foie gras and meat and sauce. combine all in the same time to get to the point, enjoy
34.00
Tartiflette used as a side dish in la sirene, this is a "small size main course" potato, onion, bacon, white wine, topped with taleggio cheese and baked
18.95
Desserts
Les Trois Assortiments De Sorbet Ou Glaces Maison the choice of three flavors of home made ice cream or sherbet
9.50
Choux Chantilly choux puff pastry stuffed with home light vanilla whipped cream and sugar
8.50
Iles Floatantes, Crème Anglaise Et Caramel Aux Amandes soft meringue, caramel and almonds, crème anglaise. my childhood dessert, you may like it like me
9.75
Fondant Au Chocolat Noir dark lava chocolate cake and home made coconut sherbet
12.75
Big Profiteroles Au "Bitter / Sweet" Chocolate Good To Share no need of traduction everybody knows that desert ! back on the menu due to over-whelming demand of the customers (you like it , good, you don’t, it will stay this time! this isn’t hershey chocolate, but callebaut!)
13.75
3 Assortiment De Fromages De La Maison three cheese platter (assortments may vary upon availability) brie, 180 days old swiss and taleggio
12.00
Banana Brulee (Ma Version Du Banana Pudding Americain A La Francaise) my version of banana pudding ...it’s serve cold and it’s not a crème brulee ! made with "nilla crackers" and crème patissiere surfine, vanilla grand - marnier
6.75
Tarte Tatin classic upside down caramelized apple tart