Dinner

Served nightly beginning at 5 p.m. A minimum of $4 will be charged for any substitution.

    • Tapas

    • Fromage de Chévre au Miel

      8

      Roasted goat cheese with honey.

    • Champignons au Beurre Persillé

      8

      Sautéed wild mushrooms.

    • Risotto Pimenté aux Fruits de Mer

      12

      Spicy seafood risotto.

    • Duck Wings Buffalo Style

      12

      Fried duck wings with house special buffalo sauce.

    • Crevettes en Chemise au Bacon

      10

      Bacon-wrapped shrimp.

    • Pomme Frites a l'Ail

      5

      Garlic french fries.

    • Saucisse au Vin Rouge

      8

      Red wine sausage.

    • Moules Mariniére

      12

      Steamed mussels with Chardonnay sauce.

    • Bruschettes Tomate

      6

      Tomato bruschetta.

    • Ahi Tuna Poki

      12
    • Pork Belly Lollipop

      8
    • Appetizers

    • Escargots

      9

      Escargots in garlic parsley butter. Half Dozen, 9 • Dozen, 17.

    • Plateau De Fromages

      10

      Chef's selection of cheeses served with baguette. Small, 10 • Large, 18

    • Plateau de Charcuterie

      12

      Chef's selection of charcuterie served with baguette. Small, 12 • Large, 22

    • Mixed Fromages and Charcuteries Platter

      15

      Small, 15 • Large, 28

    • Soups

    • Soupe a l'Oignon Gratinée

      8

      Traditional style caramelized onion soup, bread, with Gruyére cheese.

    • Bisque de Tomate

      8

      Tomato bisque served with croutons and goat cheese.

    • Soup du Jour

      8

      Soup of the day.

    • Salads

    • Saint Tropez

      12

      Mesclun, tomato, artichoke hearts, roasted pepper, cucumber, fresh mozzarella, black olives with pesto dressing.

    • Grilled Fresh Wild Salmon Salad

      16

      Pan-seared wild caught salmon over St. Tropez Salad. Substitute halibut, +5.

    • Seared Ahi Tuna Salad | Salade Niçoise

      17

      Mesclun, tomato, cucumber, red onion, peppers, green beans, potato, albacore seared tuna, mixed olives, anchovies and hard-boiled egg with red wine vinaigrette.

    • Chicken Cobb Salad

      13

      Mesclun, grilled chicken, avocado, bacon, tomato, boiled egg and bleu cheese.

    • Savory Crepes

      Served dry, traditional style, or with a Mushroom Cream Sauce or Pesto Cream Sauce.

    • St. Germain

      12

      House cheese blend, smoked ham, sautéed mushrooms and béchamel sauce.

    • Savoyarde

      12

      House cheese blend, grilled chicken, bacon, raclette cheese, caramelized onion, and potato.

    • Entrées

    • Pork Chop Sauce Moutarde

      24

      Pan-seared French cut pork chop in old-fashioned Dijon mustard sauce served with gratin dauphinoise and garden vegetables.

    • Roasted Rack of Lamb Provençal

      27

      Grilled lamb chops with Provence herbs crust, served with potatoes and vegetables.

    • Boeuf Bourguignon

      25

      Traditional French beef stew, braised beef in red wine with carrots, mushrooms and potatoes.

    • Veal Osso Bucco

      27

      Braised veal shanks slowly simmered in Chef Darryl's wine and herb reduction served with gratin dauphinoise and vegetables.

    • Steak Frites

      29

      Grilled 10-oz. USDA Prime Ribeye Steak served with french fries and garden vegetables. Add lobster tail, +12.

    • Beef Filet Mignon Sauce Poivre

      36

      USDA Prime 8 oz. Filet Mignon with green peppercorn Cognac sauce served with gratin dauphinoise and garden vegetables. Add lobster tail, +12.

    • Angus Beef Lasagna

      16

      Our house made specialty with Angus beef simmered in light tomato sauce layered with bechamel sauce and pasta.

    • Half Duck Confit a l'Orange

      27

      Half of a whole duck perfectly roasted with an orange infused sauce. Served with roasted potatoes and garden vegetable.

    • Chicken Scallopini in Mushroom Sauce

      18

      Pan-seared tender chicken breast with a fresh mushroom sauce. Served with penne pasta and vegetables.

    • Seafood Pot au Feu

      20

      Seafood medley and halibut filet simmered in a light broth with hearty vegetables.

    • Halibut Meuniére

      22

      Pan-seared wild caught halibut filet in a light garlic butter and lemon sauce. Served with rice and vegetables.

    • St. Germain Burger

      18

      Our famous burger made with Prime Angus ground beef, Gruyére cheese, caramelized onions, mixed greens, and tomato. Served with truffle french fries.

    • Sweet Crepes and Desserts

    • Crêpe Belle Hélène

      7

      Pear slices, Belgian chocolate sauce.

    • Crêpe Melba

      7

      Peach slices, strawberry sauce.

    • Crêpe Suzette

      9

      Orange-infused butter, sugar and Grande Marnier liqueur.

    • Crêpe Banana Foster

      8

      Caramelized banana, butter, brown sugar and orange marmalade.

    • Crêpe Nutella et Banane

      7

      Hazelnut chocolate spread and banana slices.

    • Crêpe Citron

      Fresh lemon juice, sugar and butter.

    • Mousse au Chocolat

      7

      Belgian chocolate mousse.

    • Créme Brulée au Bailey's

      6

      Créme brulée with Irish cream liqueur.

    • Profiteroles au Chocolate

      9

      Puff cakes filled with vanilla ice cream, topped with chocolate ganache.

    • Tart Tatin

      9

      Traditional apple pie, Calvados apple brandy and served with vanilla ice cream.

    • Beverages

    • Iced Tea, Sodas

      3.5

      Coca-Cola, Diet Coke, Sprite, Lemonade

    • Regular, Decaffeinated Coffee, Tea

      3.5
    • Espresso, Americano

      3
    • Double Espresso, Cappuccino, Latté, Mocha, Macchiato

      6
    • Hot Chocolate

      5
    • Fruit Juices

      3

      Cranberry, orange, grapefruit.