Polishing the menu…
Polishing the menu…
A GOUILIEN GEM, FLAMBÉED TO PERFECTION
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Homard Flambé au Cognac
Fresh local lobster, pan-seared and flambéed tableside with fine Cognac and a touch of garlic butter.
$48
Filet de Boeuf Sauce Poivre Vert
Tender beef fillet cooked to your preference, served with a rich green peppercorn sauce and gratin dauphinois.
$32
Coquilles Saint-Jacques Gratinées
Scallops from the nearby bay, baked in their shells with a creamy white wine sauce and a golden breadcrumb topping.
$29
Crème Brûlée à la Vanille
Classic French vanilla bean custard, perfectly caramelized on top for a delightful crack.
$12