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| Appetizers |
|
| Soupe du jour
Please ask your waiter for today's selection
|
$7. |
| Gratinee
a l'oignon
French onion soup with grated cheese
|
$8. |
Terrine de canard
Traditional coarse duck pate served with a marmelade of onions |
$9. |
Escargots de Bourgogne au
beurre d'ail
Six Burgundy snails in a garlic herb butter
|
$9. |
Flamiche Chevre et Poireaux
A traditional tart from Northern France with goat cheese and
leeks on a crispy dough base
|
$9. |
Artichaud a la vinaigrette
Artichoke with a mustard vinaigrette
|
$10. |
| Carpaccio
de boeuf avec Salade d’arugula et Parmesan
Beef Carpaccio served with Arugula salad and parmesan |
$10. |
Tartare de Saumon
Raw Salmon on a bed of Belgian endive topped with crème
fraiche & salmon caviar
|
$10. |
Gratin de St
Jacques
Fresh gratin of scallops with asparagus risotto
|
$12. |
|
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| Salads |
|
| Salade Maison
Seasonal field greens with mixed herbs in a light balsamic
vinaigrette
|
$ 8. |
| Salade
frisee aux lardons, oeuf poche et croutons
One poached egg, on top of baby frisee, bacon and croutons
|
$10. |
Salade d'endives, noix et
Roquefort
Belgian endive, walnuts and Roquefort cheese salad
|
$11. |
Salade de Chevre chaud
Goat cheese on a baby mix green
|
$11. |
Salade de Thon frais
Seared Ahi Tuna with a julienne of Napa cabbage and ginger,
soy dressing
|
$11. |
Caesar Salad
Crunchy Romaine lettuce with a garlic lemon vinaigrette,
Reggiano Parmesan and croutons (anchovies on request)
|
$10. |
Salad de poulet
facon Lilly's
Warm Chicken breast on baby mix green with artichoke, avocado,
Ratatouillle and tapenade.
|
$11. |
|
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| Entrees |
|
| Moules Frites
Large bowl of black mussels steamed with white wine, shallots
and herbs
served with a side of French fries
|
$19. |
| Escalope
de Saumon aux Lentilles
Grilled salmon with green lentils and soy ginger sauce
|
$19. |
Filet de Thon
grille a la fondue de tomates
Grilled Ahi Tuna, tomato puree, spinach and a light white wine
sauce |
$19. |
Poulet au grain grille a
L’estragon
Grilled free range marinated breast of chicken, French
fries & roasted eggplant
|
$18. |
Canard a l'orange pommes
gaufrettes
Roasted "Maple Leaf Farm" duck with orange sauce served
with waffle potatoes
And French green beans
|
$19. |
Onglet a l'echalotte
Hanging tender steak with shallots, served with French fries
|
$20. |
Entrecote grillee
sauce Bearnaise ou au poivre
Grilled Rib-eye steak Bearnaise or black pepper sauce with green
beans and
French fries
|
$25. |
Filet mignon
de boeuf sauce Bordelaise
Trio of beef tenderloin with a light red wine sauce,mashed potatoes
and vegetables
|
$24. |
Carre d’agneau
au Romarin
Grilled rack of lamb, gratin potatoes, tomato and French
beans with fresh rosemary
|
$25. |
Assiette Vegetariennes
Vegetable plate
|
$17. |
Side Plates
French Green Beans or Spinach or Ratatouille or Gratin potato
or French fries
|
$ 6. |
| Cheese |
|
| Assiette de fromage
French cheese plate selection
|
$ 12. |
Desserts
|
|
| Creme brulee
A variation of a classic– served with raspberries |
$ 7. |
Tarte Minute
Apple on an extra thin puff pastry base with caramel sauce and
vanilla ice cream |
$ 7. |
Profiteroles
Mini choux pastry buns, filled with vanilla ice cream, coated
with hot chocolate sauce
|
$ 7. |
Tarte au citron
Light lemon tart, served with raspberry coulis
|
$ 7. |
Ile Flottante
Traditional meringue "island" with toasted almonds,
surrounded by creme anglaise, topped with strands of caramel
|
$ 7. |
Souffle au chocolat
chaud
Chocolate cake filled with warm chocolate sauce, topped with
pistachio ice cream |
$ 7. |
Coupe Lilly's
Vanilla ice cream with chocolate sauce |
$7. |
| A
cutting fee of $3 p/p will apply if you bring your own cake. |
|
|
| Dessert
wines |
|
| White Pineau des Charentes
Domaine St Remy
|
$ 7. |
| Ice
Wine Pillitteri Canada
|
$15. |
Cockburn’s Porto special
reserve
|
$ 8. |
Presidential Porto Tawny
10 years old
|
$ 14. |
|
Executive Chef Francis BEY
Sorry, $2 for substitutions
Corkage fee: $25
We reserve the right to add 18% gratuity for parties of 6 and more |
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