Main courses are served with fresh seasonal vegetables (from the Chef’s garden when available) and depending on the dish, rice or pommes de terre (potatoes) du jour.


Salade de Chèvre with Balsamic Reduction

Escargots à la Bourguignonne

Pâté Maison

Caesar Salad

Smoked Salmon

Moules Marinière

Main Courses

Fresh Salmon Filet with Leek & Cream Sauce

Steak au Poivre
7oz Top Sirloin with Madagascar green and black peppercorn sauce

Suprême de Poulet with goat cheese & spinach

Calf Liver Lyonnaise
Provimi calf liver with sautéed onions

Carré d’Agneau
Rack of Lamb sauce du jour

Crevettes Franco- Canadienne
Black Tiger shrimps with Dijon and maple syrup sauce

Pasta du Jour


3 course Prix Fixe Menu available nightly.




We have a variety of special additions to the menu, ranging from, Fresh Whole Lobster, Filet Mignon, and Fresh Fish.




Venison and Bison are featured in the Fall, Ris de Veau (Sweetbreads), Braised Lamb Shank, and Rabbit are also featured throughout the year.