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Dinner
PrintLes Potages
Le potage du jour
Soup of the day thickened with potato purée and a touch of cream
La soupe à l'oignon "des Halles" gratinée
French onion soup with swiss cheese and gruyère, gratinée
La bisque de homard
Lobster bisque with a touch of brandy
Les Salades
La salade verte
Mixed greens served in a mustard and herb vinaigrette
Les cœurs dartichauts vinaigrette
Marinated artichoke hearts with herbs and lime vinaigrette
La salade du Montmartre
Montmartre salad topped with apples, swiss cheese, tomatoes and cucumbers accompanied with our house dressing
La salade panachée, avec Portobello et vinaigrette de balsam
Mixed green salad with warm portobello and balsamic vinaigrette
Les Hors d'Oeuvres
Le pâté du chef
Chef's peppercorn pâté served with toasted bread, garnished with small pickled gherkins
Les escargots bourguignonne au parfum d'anis
Snails flambéed with pernod in a garlic-and-herb-enhanced butter sauce
Les moules sauce bonne femme
Fresh steamed mussels in a creamy-white-wine sauce with shallots and herbs
Our Homemade Pasta
Les pâtes au coulis de tomate
Fresh tomato sauce, spices, herbs on a bed of pasta
Les pâtes Primavera
Pasta with fresh vegetables in a light curry sauce
Les crevettes Natasha
Shrimps in a rosé creamy tomato sauce with fresh basil on a bed of pasta
Les Poissons
Le filet de sole amandine
Sautéed filet of sole, sprinkled with almonds and drizzled with a light lemon-butter sauce
Le filet de saumon grillé au fines herbes
Grilled marinated salmon filet with lemon-and-herb sauce and sweet red peppers julienne
Les cuisses de grenouilles, façon du chef
Frog's legs sautéed, served in a white wine, garlic and herbs sauce
Les pétoncles sauteed à la Niçoise
Scallops flambéed in pernod, served with mushrooms in a delicate curry sauce
Les Viandes
Le poulet grillé aux fines herbes
Grilled breast of marinated chicken with herbs and lemon
Les médaillons de veau forestière, sauce madère
Medallions of veal with mushrooms in madeira sauce
Le Foie de veau, sauce marchand de vin
Grilled provimi liver in a shallot-red-wine sauce
Le canard braisé à l'orange
Deboned roast duckling flambéed in grand marnier served in a delicious orange sauce
Le carré d'agneau aux herbes de Provence
Roast rack of lamb rubbed with dijon mustard and seasoned with herbs provençale
L'entrecôte sauce bordelaise avec portobello
Grilled Angus striploin in a brown sauce with portobello mushrooms
Filet mignon, sauce aux deux poivres
Angus beef tenderloin with exotic pink and green peppercorn in cognac sauce
All dishes with fish or meat are served with a vegetable medley and potatoes
Prices subject to change without notice
* Menu items and prices are subject to change without notice and are displayed for informational purposes only.
