La Crepe Bistro

Selection of three artisan cheeses, fruit, nuts, crackers

Chef's choice of 3 gourmet pâtés, grain mustard, cornichons, toasted baguette

Sea Scallops wrapped in applewood smoked bacon, broiled to perfection

Stuffed with crab meat

Toasted with Swiss cheese, mustard, egg and a choice of French ham, turkey, bacon or Canadian bacon. Served with French fries and a fruit salad

Pan seared foie gras medallion served with mesclun greens, poached pear and toasted brioche points

Prunes marinated in armagnac, filled with foie gras mousse

French brioche toast, truffled quail eggs, bacon or duck bacon

Green grapes dipped in French goat cheese and encrusted with pistachios

Tossed with oven roasted baby potatoes, white wine and fragrant herbs

Black Prince Edward Island mussels steamed in classic white wine, cream and herb de Provence sauce

Oven baked jumbo lump crab cakes served with house made aioli

Smoked wild salmon, served with crème fraîche, pickled red onions, capers

Chilled and served with mesclun greens and toasted sesame dressing

French classic smooth and creamy soup with lobster bits

Fragrant wild porcini and root vegetable soup with a light touch of cream

Mixed organic greens, persian cucumbers, campari tomatoes, radishes, lightly tossed with truffle oil dressing

Mixed organic greens, French green beans, campari tomatoes, hard boiled eggs, walnuts, duck bacon bits, dijon red wine vinaigrette

Mixed organic greens, bartlett pears, pecans, tender smoked duck breast slices, dijon-sherry vinaigrette

Mixed organic greens, pickled red beets, mandarin oranges, French goat cheese, roasted hazelnuts, citrus dressing

Mixed organic greens, watermelon, dry cured imported prosciutto, citrus dressing, choice of French goat or blue cheese

Mesclun greens, seared ahi tuna, hard boiled egg, onions, campari tomatoes, persian cucumber, olives

Asparagus, button mushrooms and herbs in a light cream sauce

Beef braised with burgundy, onions, carrots, green peas

Crepe with egg, cheese and a choice of meat

Chicken breast pieces sautéed with asparagus, finished with herby béchamel sauce

Dark chicken meat, red wine, onions, tomatoes, mushroom, carrots

Crispy duck bacon bits and béchamel sauce

Wild porcini mushrooms in a light cream and white wine sauce

With french ham slices, cheese, light herby cream sauce, topped with crunchy onions

Fruits de mer Crepe

Marinated slow cooked lamb stew with garlic, rosemary, onion, tomatoes, carrots, sweet peppers

Classic combination of dry cured prosciutto and creamy brie

Roasted zucchini, eggplant, tomatoes, sweet peppers, onions

With smoked or baked salmon

Succulent shrimp sautéed in bechamél sauce with herbs

Sauteed spinach with light cream and herbs, topped with cheese

Apples sautéed with a dash of light cream, cinnamon and caramel sauce

Choice of fresh sliced or sautéed bananas and caramel sauce

Choice of fresh sliced or sautéed bananas

Flambéed with orange segments, orange juice, caramelized sugar sauce and Grand Marnier liqueur

With french butter and turbinado sugar or honey

With Nutella or chocolate

With mandarin oranges and berries flambéed in Grand Marnier liqueur and served with french vanilla ice cream

Fresh squeezed lemon and turbinado sugar

With wild lingonberry jam

Cherries sautéed in light cream, topped with chocolate

Fresh peaches sautéed with light cream

Crepe filled with ricotta and cinnamon sugar

With fresh strawberries, raspberries and blueberries

Tender fall-apart chunks of beef simmered in a rich red wine gravy. With cipollini onions, carrots, green peas

Grass fed Bison burger with aged sharp cheddar and bistro aioli sauce on a brioche bun. Comes with fries.

French seafood stew simmered in fragrant saffron scented fish and root vegetables broth

Grass fed beef burger with aged sharp cheddar and bistro aioli sauce on a brioche bun. Comes with fries.

Ground chicken filled with garlic and dill butter, coated with bread crumbs and baked in the oven

Tender pieces of organic chicken braised in light cream, fresh squeezed orange juice, grapes and cashew nuts

Dark chicken meat braised in a silky wine sauce and finished with butter and mushrooms, pearl onions, carrots, tomatoes

Partially boned, oven roasted half duck, served with baked apples, prunes, apricots and orange sauce

Meltingly tender with rich, slightly salty but mellow flavor. Served with ratatouille

Free range petite duck breast seared to perfection. Served with bartlett pear, wild lingonberry sauce and ratatouille

Salmon poached in white wine and light cream sauce

Salmon stuffed with crab meat and topped with asparagus and citrus reduction

Tender lean Berkshire pork medallions braised with champagne, light cream and grainy dijon mustard

Pan seared with lemon juice, light cream and grainy dijon mustard

Rack of lamb cut into lollipops, marinated in house mint marinade. Served with ratatouille, mint and wine jelly

Oven seared and slowly braised in chef's choice demi glace. Kindly allow at least 40 minutes for preparation.

Marinated slow cooked lamb stew with garlic, rosemary, onion, tomatoes, carrots and sweet peppers

Pan fried fillet with light cream and champagne sauce, served with organic greens

Served with mushroom and red wine sauce

Chef's choice of seasonal pasta

Seared diver scallops, served with brown citrus butter, fine pasta and mesclun greens

Wild caught seasonal catch. Pan fried with citrus garlic butter or béchamel sauce. Served with mesclun greens

Braised boneless beef short ribs, infused with demi glace de veau classic. Kindly allow at least 40 minutes for preparation.

8oz center cut filet mignon with a choice of blue cheese and cognac sauce or black truffle butter

8oz center cut filet mignon and 8oz Maine lobster tail.

Pan seared veal rib chop finished with black truffle and porcini reduction

Thinly sliced tender veal, quickly sauteéd with wild porcini mushrooms in a light cream sauce