Indulge in signature dining with cuisine from the Monsieur Paul menu as renowned Chef Paul Bocuse showcases the flavors of France at this gourmet dining experience.
Dinner Menu Only
Raviole d’escargots, crème au persil 16.00 Escargot raviole, cream of parsley
Saumon mi-cuit mariné, salade de concombre 17.00 Lightly cooked marinated salmon, blinis, cucumber salad
Soupe de Moules safranée, crème légère aux fenouils 15.00 Mussell soup with Saffron, light fennel cream
Jambon Serrano, asperge blanche rémoulade et betterave rouge 14.00 Serrano ham, white asparagus remoulade, red beets
Salade au Roquefort à la poire et aux noix de pécan caramélisées 15.00 Mixed greens with Roquefort cheese, pear and caramelized walnuts
Homard du forestier, ceuf de cailles mollet, bouillon crème aux truffles noires 29.00 Maine lobster with sautéed mushrooms, mollet quail egg, creamy black truffle bouillon
Prix-fixe Dinner Menu $89.00
Appetizers (Choose One)
- Soup aux truffles V.G.E. – Beef broth, oxtail, vegetables, black winter truffle, puff pastry
- Homard forestier (Maine Lobster with Sautéed Mushrooms) with mollet quail egg and creamy black truffle bouillon
Main Course (Choose One)
- Homard forestier (Maine Lobster with Sautéed Mushrooms) with mollet quail egg and creamy black truffle bouillon
- Côte d’agneau du Colorado en croute d’herbes (Herb-crusted Colorado Lamb Chop) with petite ratatouille and Parisian Gnocchi
- Côte de Boeuf pour deux (Roasted Bone-In Rib-Eye for two) with green bean and fondantes potatoes, black pepper sauce
Dessert
Ballotine de poulet (Free-range Chicken Ballotine) 39.00 with carrot and sun choke puree and creamy spinach
Magret de canard (Roasted Duck Breast) 42.00 with apple fondant, baby onions, cabbage stuffed with braised oxtail
Filet de boeuf grillé forestier (Grilled Beef Tenderloin) 44.00 with mushroom crust, mashed potatoes, Bordelaise sauce
Rouget Atlantique en écailles de pommes de terre, fenouil, sauce romarin 41.00 Red Snapper in potato scales, briased fennels, rosemary sauce
Port-au-Feu de St. Jacques, crème de choux fleur, consommé de homard au gingembre 42.00 Seared scallops with vegetables, cream of cauliflower, ginger lobster consommé
Vacherin glace vanille, framboise, crème chantilly 11.00 Vanilla ice cream and raspberry sorbet in a meringue, whipped cream
La tarte aux agrumes 13.00 Sable Breton, pastry cream, orange and grapefruit segments, citrus sorbet
Le moelleux 13.00 Warm chocolate and almond cake with rapsberry coulis in the center, hazelnut crust, hazelnut ice cream
La mille-feuille 13.00 Puff Pastry, pastry cream, berries, light lemon cream, strawberry sorbet
La vacherin 13.00 Meringue, vanilla ice cream, Chantilly, rapsberry coulis and sorbet
La barre au chocolat 13.00 Flourless chocolate cake, praline crunch, chocolate passtion fruit ganache, chocolate mousse and ice cream
Kid’s Meal
Soupe de Courge 5.00 Squash Soup
Cake au Jambon 6.00 Ham and Gruyère cake
Suprème de Poulet rôti aux pomme purée 13.00 Roasted chicken breast with mashed potatoes
Filet mignon et pommes purée, jus naturel 16.00 Filet mignon served with mashed potato and natural jus
Mousse au chocolat 5.00 Chocolate mousse
Choix de Glace 5.00 Choice of Ice Cream – chocolate or vanilla
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