PLATS DE RESISTANCE

RIS DE VEAU AU MADERE

Sweet breads with a Madeira and mushrooms sauce served in a vol-au-vent.

Duck confit, specialty of the South-West of france.

Catch of the day – please ask your server.

Linguini pasta with sauteed fish, clams, prawns,, scallops, in a garlioc, wine, Saffron and cream.

Digby scallopswith white wine, cream and mushrooms au gratin.

Fresh roasted Australian rack of lamb with “herbes de Provence”.

Beef tenderloin topped withMichel’s Bearnaise Sauce..

Beef tenderloin flamed with Cognac, finished with a demi-glace, cream, black and green peppercorn sauce.

Roasted and carved beef tenderloin served with Bearnaise and mushrooms.

per person

Pommes frites available on demand.

For sharing a main course, $10.00 extra.

for tables of 6 or more guests, a gratuity of 18% will be added to the bill.

HST not included.