Luncheons
Choice of soup
Minestrone
Potage Crecy
Potage Argenteuil
Cream of mushroom
Stracciatella
Montaigu
Salads and appetizers
Fresh garden salad $2.00
Mesclun salad $2.25
Endive salad $3.00
Caesar salad $4.50
Three capsicum terrine with goat cheese $4.50
Wild game pâté with onion jam $4.50
Tomatoes and bocconcini with balsamic vinaigrette $5.50
Atlantic smoked salmon and garnishes $9.95
Main courses
Chicken supreme Florentine $27.95
Roast beef au jus $27.95
Fillet of grouper with tarragon sauce $27.95
Fillet of doré with lemon and pine nut sauce $32.95
Veal shoulder roast Milanese $32.95
Fillet of salmon with dill sauce $32.95
Chef’s dessert
Coffee or tea
Buffet Luncheons
MENU NO.1
Two salads (Chef’s choice)
Assorted sandwiches on French baguette or Kaiser bread or pita bread
Fresh fruit salad
Coffee, tea
A- Buffet No.1: $19.95 / person
B- Buffet No.1 with cheese or sliced fresh fruits: $22.95 / person
MENU NO.2
Two salads (chef’s choice)
Soup of the day
Assorted cold cuts
Pasta (vegetarian or with meat)
Fresh fruit salad
Chef’s dessert
Coffee, tea
A- Buffet No.2: $23.95 / person
B- Buffet No.2 with strips of Chicken Supreme or beef Indonesian style, rice, vegetables of the day
$27.95 / person
Mini French pastries $3.75 extra
Dinners
MENU
Choice of soup
Potage Crecy with old cheddar cheese
Oxtail consommé with Madeira
Cream of red pepper with coriander
Emerald of cucumber and shrimp Restigouche
New England clam chowder
Lobster bisque and croutons with garlic
Choice of appetizers
Wild game pâté with cranberry sauce
Vegetables terrine on a tomato coulis
Garden salad
Appetizers and salads à la carte
Smoked Alleghenies trout fillet with horseradish sauce $9.95
Fish terrine with watercress sauce $6.95
Caesar salad $4.95
Endive salad with nuts and Roquefort cheese $5.95
Boston, radicchio and tomato salad with balsamic vinaigrette $5.95
Main courses
Suprême of chicken stuffed with goat cheese, tarragon and pepper sauce $33.95
Suprême of duck oriental style $33.95
Fillet of Atlantic salmon with baby shrimp, Nantua sauce $39.95
Fillet of sole fine champagne $39.95
Roast prime rib of beef au jus (minimum 20 persons) $46.95
Loin of veal Forestiére $48.95
Roast rack of lamb with mustard and rosemary sauce $48.95
Beef Wellington with port sauce $51.95
Pastry chef’s delight
Coffee or tea