Appetizers
Raviole d’escargots, crème au persil- Escargot raviole, cream of parsley 16.00
Saumon mi-cuit mariné, salade de concombre- Lightly cooked marinated salmon, blinis, cucumber salad * 17.00
Soupe de Moules safranée, crème légère aux fenouils- Mussel soup with saffron, light fennel cream 15.00
Salade Gourmande Monsieur Paul– Dry aged ham, braised leeks, Parmesan crisp, celery cream 14.00
Soupe aux Truffes V.G.E.- Beef broth, oxtail, vegetables, black winter truffle, puff pastry 29.00
Homard du Maine à L’Armoricaine, riz Pilaf- Maine lobster, vegetable brunoise, bisque réduction, rice pilaf 29.00
Fish
Rouget Atlantique en écailles de pommes de terre, fenouil, sauce romarin- Red snapper in potato “scales”, braised fennel, rosemary sauce 41.00
St. Jacques Parfum d’Hiver, émulsion de crème au rhum- Seared scallops, black truffle spaghettini, romanesco cabbage, rum cream emulsion 42.00
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Meat
Poulet aux Morilles, cromesquis, jus bruns- Roasted free-range chicken breast, carrots, jumbo asparagus, morel jus 38.00
Magret de canard aux épices, navet confit, pommes paillasson, compote vierge- Roasted duck breast, oriental spices, turnip confit, grated potatoes 41.00
Filet de bœuf grillé forestier, purée de pomme de terre, sauce Bordelaise- Grilled beef tenderloin with mushroom crust, mashed potatoes, Bordelaise sauce 43.00
Menu Classique
Soupe aux Truffes V.G.E.- Beef broth, oxtail, vegetables, black winter truffle, puff pastry
or
Homard du Maine à L’Armoricaine, riz pilaf- Maine lobster, vegetable brunoise, bisque, rice Pilaf
(Also available as a main course)
—–
Côte de Bœuf pour deux, Haricot Vert, Pommes fondantes, sauce au poivre- Roasted bone-in rib eye for two, green bean and fondantes potatoes, black pepper sauce
or
Carré d’Agneau en croute d’herbes, pissaladière Niçoise, cassolette de flageolet- Herb crusted rack of lamb Niçoise style tart with goat cheese, onions and arugula cassolette of flageolet beans
—–
Desserts aux choix
89.00
Desserts
Moelleux au chocolat noir et amandes, croquant feuilletine, glace pralinée
Warm chocolate and almond cake, feuilletine, praline ice cream
Soufflé chaud au Grand Marnier, sauce à l’orange
Warm Grand Marnier soufflé, orange sauce
Vacherin glace vanille, sorbet framboise, crème chantilly
Vanilla ice cream and raspberry sorbet in a meringue, whipped cream
Millefeuilles aux Fruits rouges- Berries Napoleon with light lemon cream and strawberry sorbet
Entremets aux trois chocolat, glace au chocolat- Three chocolate cake, chocolate ice cream
Crème Caramel, macaron, glacè au caramel fleur de sel
Crème caramel served with a sea salt caramel ice cream macaron
$13.00
Vins de Desserts
(3 oz pour)
Champagne Nicolas Feuillatte Brut (5 oz.) NV 16.00
Sauternes, Château de Rolland 2005 13.50
Côteaux du Layon, Domaine Jollet 2004 13.00
Muscat de Rivesaltes, Château de Jau 2007 13.50
Banyuls, Clos de Paulilles 2006 14.00
Digestifs
(1 1/4 oz pour)
Remi Martin VSOP “Fine Champagne” 9.75
Courvoisier V.S , Cognac 8.75
Kelt X.O., Cognac “Grande Champagne” 30.00
Armagnac Sempe 8.75
Grand Marnier 8.75
Grand Marnier100th Anniversary 25.00
Grand Marnier 150th Anniversary 35.00
Grand Marnier flight tasting 1 oz. each of 39.00
Cordon Rouge, 100th Anniversary and 150th Anniversary
Poire “Williams” Massenez 15.00
Calvados, Busnel Pays d’auge, VSOP 8.75
Porto Sandeman “Réserve” 8.75
Special coffee
Grand Marnier, Baileys, B&B, Cognac, 9.00