Choice
of one appetizer and
one main course or
one main course and
one dessert .... $55
Choice of one appetizer,
one main course and
cheese plate or dessert
.... $68
Prices
include amuse bouche
and petits fours
Salade
saisonniere:Assiette
of field picked greens
with a spring-mosaïc
vegetables crudités,
edible flowers, champagne
vinaigrette
Calamars aux pates:
Calamari with Abalone
mushrooms and lobster-coral
sauce with "Rubik
cube" pasta
Gros Dormeurs:Snails
baked in a garlic
flan with a pistachio
crumble topped with
parsley coulis
Potage aux petits
pois frais:
Chilled spring pea
velouté soup
with carrot foam
Carpaccio:
"Surf and turf"
colorful carpaccio
of assorted seafood
and beef tenderloin,
bell pepper terrine,
citrus dressing
Terre et mer:
Tuna cube-steak "Rossini"
with Labelle farm
seared foie grass,
sauce merlot
(add $10)
Tarte au jambon:
A tart with prosciutto
di Parma, baby artichokes,
onion compote and
Aceto balsamico
Asparagus aux crevettes:
Green asparagus feuillete
with herb-seasoned
sauteed shrimps and
asparagus mousseline
sauce
*************
Truite de la Caroline:
"Nage" of
rainbow trout served
in an aromatic broth
of ginger and lemon
with wilted pea shoots
and shiitake mushrooms
Dorade de la Grèce:
Seared Mediterranean
snapper with a chick
pea pancake, eggplant
caviar, charred artichokes
and Taggiasche black
olive sauce
Sole de La Manche:Fresh
grilled Dover sole
with Dijonnaise mustard
sauce, melody of young
vegetables ( add $15)
Fromages:Farm
ripened cheeses
with walnut bread
($14.00) supplemental
if ordered with
dessert
Desserts
Gourmands
Opera glace:Napoleon
style of grilled coffee
bean ice cream and
chocolate sherbet
layered with a flourless
biscuit, coca bean
nougatine, marbelized
leaf, coconut coulis
Abricot Bergeron:
Roasted whole apricots
with honey-butter
and pink peppercorn
on toasted brioche,
vanilla panacotta
and ice cream
Perle des sables:
Orange semolina cake
over grand Marnier
mousseline, bitter
orange compote and
crispy puff pastry,
marinated orange segments
Habits de Fraise:Degustation
of strawberries as
a chocolate tuxedo,
broiled in a sugar
crust, charlotte,
sherbet, poached in
red wine, granite
P.A.C.A:
Light anis-scented
Ricard "crème
légère"
on an anis crumble
topped with fresh
raspberries and its
macaroon, violette
syrup
Carre Luxe:
Hazelnut dacquoise
and praline mousse
covered with intense
dark chocolate glaze
and gold leaf, sugar
pulled filberts
Glaces
à la minut':
Selection
of minute made sherbets
and ice cream individually
presented with their
own accompaniments
Desserts
du jour:
Regularly changing
inspiration and soufflé
of the day
Petits
fours ...........................................
Mouthful of sweet
savories
Whether you decide
to order from our
"Jour de Fête"
or
from our "à
la carte" menu,
your captain will
be happy to assist
you in
choosing a glass
of wine to pair
with your dishes.
We offer a
selection from various
regions to satisfy
all tastes. A glass
of
port wine with your
cheese is a gratifying
way to end your
meal
or a glass of sweet
wine to accompany
your dessert.
