SALADS

Warm salad, poached egg, green beans, smoked pork, truffle oil vinaigrette 21

Smoked salmon salad, baby spinach, mushrooms and avocado 26

Voltigeurs farm chicken, romaine lettuce salad, creamy vinaigrette 26

Shrimp salad, grilled sesame oil vinaigrette 28

Lobster salad, grapefruit vinaigrette 39

 

 

ENTREES

Truffle oil or classic salmon tartare 27

Beef tartare & matchstick potatoes 27

Duck leg confit, roasted fingerling potatoes and salad 24

Toulouse sausages, French fries or salad 23

Home made blood pudding, celery root purée, cider sauce 23

Asparagus and wild mushroom risotto 27

Mushroom ravioli, demi-glace, pine nuts and aragula 25

Mussels and French fries Leméac style 26

Sea salt salmon pot au feu 29

Pan seared scallops, mashed fingerling potatoes, Mujjol caviar 36

Roasted cod, fennel and potato purée 36

Grilled Cornish hen, black olive polenta fries 28

Grilled beef hanger steak, French fries and « Maître d ’Hôtel » butter 28

Braised beef short rib, barley stew, Swiss chard and mint pesto 30

Roasted duck breast, ravioli, shiitakes, bok choy and sweet and sour sauce 34

Angus beef filet mignon, braised King mushroom, red wine sauce 44

Roasted rack of lamb, Savoyard gratin, green peas 44

Pan seared veal chop, tomato and fresh mozzarella  45

Herb crusted calf liver, potato purée and caramelised onions 27

15 oz aged Rib eye steak, pepper sauce 46