Escargot 41

Prince Edward island mussels simmered in chardonnay, fresh basil, shallots, diced fresh tomatoes, and a touch light cream.

Homemade country pate, served with cornichons et pain de campagne.

Classic French foie grass delicately, served with toasts and white pineau des charentes gelee.

Guerande sea salt-cured salmon coated with coffee and hickory smoked. Served with onions, capers, sour cream, and toast points.

Angel hair pasta with six large escargots in pine nuts brandy provencal sauce.

Angel hair pasta with six large escargots in pine nuts brandy provencal sauce.

Onion soup baked with croutons and emmental cheese.

Lobster bisque finished with cream and sweet sherry.

Traditionally prepared, served with anchovy, and croutons.

Organic spring mix lettuces garnished with fresh berries, raspberry vinaigrette, and topped with stilton bleu cheese.

Tossed with whole grain mustard, Greek oregano, sundried tomato dressing, and goat cheese crumbles.

Chilled green asparagus with diced hard-boiled egg, black mushroom and roasted red peppers and drizzled with a tangerine fig balsamic vinaigrette.

Six extra-large escargots in champagne sauce garnished with our fresh herbs, and diced Roma tomatoes over scrambled eggs. Topped with and cream puff shell.

Six extra-large escargots simmered in brie lightly creamed with sweet apple and carrots julienne served in cream puff shell.

Six extra-large escargots stewed in fresh cream, caramelized onions Armagnac and black pepper. Believed to have been created by monks, this original recipe was discovered in an ancient monastery during the renovation. A perfect example of simple old cuisine at its best.

Six extra-large escargots and potato gnocchi baked in mushroom duxelles sauce.

Six extra-large escargots and cheese tortellini in a Parmesan champagne sauce with fine herbs and diced tomatoes, complemented with mushroom- smoked sausage salpicon demi-glace.

Six extra-large escargots sauteed with sweetbread and black trumpet mushrooms lightly creamed marsala brown sauce.

Six extra-large escargots bourguignon baked in classic seasoned parsley garlic butter.

Lightly sauteed, served with a merlot brown sauce complimented with garlic confit, mushroom, bacon, baby shrimps and fresh thyme sprig.

Salmon fillets baked in parchment paper with a mustard garlic lemon butter.

Bronzini fillet sauteed, finished with an almonds beurre meuniere.

Jumbo shrimps and sea scallops sauteed with white mushrooms, morels, and fresh lemon thyme. Finished in a light champagne cream sauce.

Chicken breast sauteed with spinach, mushrooms, garlic and Italian thyme in a light mushroom beurre Blanc sauce.

Half crispy duck rubbed with fresh garlic salt, served with a plum port wine sauce.

Old fashioned sea salt-cured duck, pan-fried in goose fat. Served with lentils du puy and demi-glace sauce.

Veal scaloppini sauteed with sweet apple and mushroom calvados creamed sauce.

Beef tenderloin sauteed, topped with creamed spinach and Swiss cheese. Served atop a marsala mushroom brown sauce.

Beef tenderloin sauteed and finished with anchovy butter.

Thymus gland in young cow, pan sauteed and served with a morel mushroom cream sauce.