Jour+5+-Egor

C'est la menue du restaurant dans l'hôtel. Sa nom est Sergi Arola. J'ai aimé le Salad du Caesar.

_ Appetizers _

Blue Crab Cake $9

Our Chef’s Blue crab cake prepared with

roasted red peppers served with arugula salad

Poached Eggs in Meurette $8

Our Chef’s Traditional Paté $8

Homemade paté prepared with pork & duck

liver, served with cornichons & crostini

Assiette de Charcuterie $13

Cured ham, saucisson, garlic sausage & pâté

Assiette de Fromage $13

Our selection of imported cheeses

_ Soups & Salads _

Gratinée à l’Oignon $7

Traditional French onion soup topped with

melted & crusty cheese

Soup of the Day starting at $7

Ask for our Chef’s Seasonal Soup

Lyonnaise Salad $12

Spring mix topped with poached eggs,

red wine sauce & lardons

La Cuisine Caesar Salad $7

Heart of romaine lettuce topped with

roasted garlic croutons & parmesan

Add Chicken for $5

Tarragon Chicken Salad $14

Sliced chicken with tarragon aioli topped with

walnuts & grapes on a bed of arugula

Our homemade vinaigrette dressings

Honey-Mustard Balsamic Fresh Herbs & Cream Sesame Ginger

_ Entrees _

Every Entrée - with the exception of Chicken Linguini - is served with your choice of one side dish

Add $2 for Vegetables or Mixed Green Salad

Chicken Linguini $16

Pasta topped with sautéed chicken cooked in a creamy mushroom sauce

Duck a l’Orange $24

Two duck thighs cooked in a zesty orange sauce

Pork Jarret in Honey $21

Honey-coated pork shank seasoned with provençal herbs

& fresh thyme served in a sweet & savory sauce

Bourguignon Beef $19

Beef stewed in a red wine sauce with carrots & pearl onions

Add Demi-Glaze or Red Wine Burgundy sauce for $1.50

Beef Filet Mignon $29

A 8 oz premium beef filet mignon

Add Demi-Glaze or Red Wine Burgundy sauce for $1.50

Add Blue Crab seasoned with smoked paprika & parsley stuffing for $7

Cod Filet with Julienne Vegetables $21

Pan-seared cod filet served with thinly cut vegetables & creamy horseradish sauce

Sea Bass in Mango-Ginger Chutney $32

Pan-seared sea bass served on a bed of mango, ginger and bell peppers chutney