~ Entrées ~ |
| Entrecôte au Poivre Vert | 28.00 |
| Sirloin steak flambé with cognac in green peppercorn cream sauce |
| Entrecôte Grillé Maître d’Hôtel | 28.00 |
| Grilled sirloin steak with parsley lemon butter sauce |
| Carré d’Agneau a la Paloise | 32.00 |
| Roasted rack of lamb with mint garlic sauce |
| Saumon Filet Sauce Vierge au Basilic | 25.00 |
| Fresh atlantic salmon grilled with basil olive oil sauce |
| Filet de Truite au Câpre-Olive et Jus de Citron | 24.00 |
| Fresh fillet of rainbow trout with caper and black olives in lemon butter sauce |
| St. Jacques | 26.00 |
| Fresh sea scallops with Beurre Blanc sauce |
| -2- |