HORS D’OEUVRES

Soupe du Jour 6.00

soup of the day
Assiette de Charcuterie 11.00
imported French ham, cured sausages and house pâtés
Plateau de Fromages 12.50
imported cheese served with fresh fruit
Moules Marinière 11.00
mussels cooked with wine, shallots and herbs
Moules Saffron 13.00
mussels cooked in a light creamy saffron Sauce
Moules au Roquefort 13.00
mussels cooked with Roquefort Société and cream
Escargots a la Bourguignonne 6/12 6.50/12
6 or 12 snails cooked with mushrooms, Herb & Garlic butter
Cocktail de Crevettes 12.00
shrimp cocktail “the best in KC!!”
Foie Gras Poêlé Compote de Pommes 17.50
pan seared goose liver served with apple purée and truffle oil sauce

LES SALADES
Salade Boston aux Cœurs de Palmier 7.00
Boston lettuce with hearts of palm with a balsamic vinaigrette
add roquefort blue cheese 9.50
Salade de Chêvre Chaud 9.00
warm goat cheese on toasted baguette served with spinach & fresh strawberries
Salade Lyonnaise 9.00
frisée salad with bacon, croutons, fresh raspberries, poached egg
Salade de Betteraves au Roquefort 9.50
beet salad with spinach, Roquefort Société, candied walnuts, and a walnut oil vinaigrette
Salade d’ Avocat et de Crevettes Grillées avec une Sauce Cocktail 11.00
mixed greens with grilled shrimp and avocado
Salade Aixoise 11.00
layered salad with Boston lettuce, mimosa eggs, smoked salmon and asparagus
 LES POISSONS
Pâtes Fraîches aux Crevettes Grillées 18.00
grilled black tiger shrimp over parppadelle pasta & a creamy tomato sauce
Truite Saumonée Poêlée aux Amandes 18.00
pan seared ruby trout with lemon juice and sautéed almonds “a house favorite!”
Cuisses de Grenouilles Grillées Au Beurre Maitre d’Hôtel 16.00
grilled frog legs served with Herb Butter Sauce
Saumon Grillé à la Sauce Estragon 19.00
grilled salmon with a creamy Tarragon sauce
Saint Jacques et Gambas Sautées Servi avec une Réduction de Porto et de Gingembre 24.00
sautéed black tiger shrimp & diver scallops, served with crystallized ginger and port reduction

LES VIANDES ET LES VOLAILLES

Poulet du Jour 19.00
locally raised roasted chicken
Foie de Veau Sauté aux Oignons Carmalisés 18.00
sautéed veal liver with onions and apple purée
Magret de Canard Grillé à la Sauce a L’huile de Truffes 19.50
grilled duck breast with sautéed shitake mushrooms and truffle sauce
Côte de Boeuf sauce au Poivre Vert* 26.00
grillé Piemontese ribeye served with a green peppercorn sauce
Sourie D’Agneau aux Gousse D’Ails Roti 24.00
lamb shank slowly cooked served with a roasted garlic veal demi-glace
Longe de Porc cuit doucement au four servi avec une sauce aux Airelles 21.00
Berkshire pork roast cooked to perfection served with a Lingonberry sauce
Escalope de Veau Sauté au Citron et Câpres 19.50
sautéed Veal scaloppini with capers, shallots and lemon juice sauce
Side dishes 3.50
pommes frites, vegetable of the day or sautéed spinach

$3.50 will be added to any entrées that are split.

Please allow extra time if separate checks are needed.
18% gratuity will be added to parties of 5 or more.
*These items may contain raw or undercooked poultry, fish, shellfish or meat,
which may increase your risk of food borne illness.