Dinner Menu
Marinated pork loin.
Spinach, tomato, mushroom, onion and basil tower topped with lamb loin.
Provincial roasted duck.
Marinated top sirloin beef.
Grilled lamb and beef sausage served with potatoes.
Scalloped pork loin smothered in wild mushroom and brie cream sauce.
Ham, gruyere, and béchamel in an asiago baquette. Add a fried egg and it becomes Madame Croc.
Rosemary marinated baby lamb chops.
Button mushrooms in garlic and persillade sauce.
Zucchini fritters.
Sautéed green beans with pine nuts.
Baked onion stuffed with andouille sausage.
Parma wrapped asparagus.
Barely stuffed tomatoes with garlic, parsley and olive oil.
Ask your server for today's Quiche.
French fries in basil garlic salt.
Endive salad with blue cheese and balsamic candied walnuts.
Potato pie.
Shrimp in a fennel sauce.
Mussels in basil butter.
Marinated squid.
Scallops and Mushrooms
Assorted cheese plate designed by Dylan Kirsten, Master Cheese Fanatic.
Artesian selection of fine meats and house made pate.
Classic cheese fondue.
Blue cheese fondue.
Ask your server for today's selection.
Ask your server for today's dessert selection.