Garlic Chicken

Grilled boneless breast topped with roasted garlic cloves, slice tomato & seasoned breadcrumbs. Served with seasoned rice and fresh vegetables 12.

Tilapia Etouffee’

Seasoned fillet of tilapia, pan-seared Chef Andre has added his own special Etouffee-style Sauce 17.

Add 3 large grilled shrimp 25.

Our House Salmon

Pacific Salmon Filet, seasoned in fresh lemon-grass marinade, then grilled. Chef tops it with a fresh tomato and caper sauce. Served with seasoned rice and fresh vegetables 18.

Scampi Provençale

Large Shrimp, seasoned in a marinade of lavender seed flower, grilled and served with Chef’s own aioli sauce. Served with seasoned rice and fresh vegetables 18.

Roti du Porc

Generous portions of Pork Loin have been marinated in a blend of oil and herbs. Andre adds his rosemary demi-glace sauce. With seasoned rice and fresh vegetables 14.

Beef Brochette

Tenderloin, hand-cubed and grilled with sliced bell pepper and onion. Served with Andre’s own green peppercorn sauce, roasted potatoes and fresh vegetables 28.

Did you know? . . . All of the entrée sauces served here are still made in the Classic French method. Chef Andre produces his richly seasoned reduction base throughout the year, adding selected herbs and seasonings to craft unique sauces for the finishing touch to your meal

Enjoy!

​Beef Medallions Two portions of filet, bacon-wrapped and grilled to your specification. Garnished with seasoned garlic butter with roasted potatoes and fresh vegetables 42.

Mixed Grill For those who can't decide, Chef has combined one four-oz portion of our Beef Medallion with three large grilled shrimp Served with seasoned rice and fresh vegetables 30.

Tournedos of Beef Four-oz portion filet, bacon-wrapped and grilled to your specification. Garnished with seasoned garlic butter. With roasted potatoes & fresh vegetables 22.

Steak au Poivre Vert Generous center-cut Filet Mignon, grilled to your specification. Served with Chef's green peppercorn sauce, roasted potatoes & vegetables 42.

Baron d’Agneau Rack of Lamb has been roasted with a generous coating of true Dijon mustard and fresh herbs. Served with seasoned rice and fresh Tomato Provençale 40.

Did you know . . . Vegetarian Options are always available. Please ask your server for details!

ENTREE SPECIAL Weekend of September 30-October1
Salmon Fillet Pan-seared and topped with a seasoned black sesame seed blend. Chef adds his own Asian-influenced Dipping Sauce! Sided with Seasoned Rice & fresh Tomato Provençal 20.