DINNER

Les Hors D’Œuvres

 

Baked Mussels 17

baked on half shell with garlic butter

 

Baked Brie with Honey and Toasted Almonds 16

 

Shrimp Provençale 18

five jumbo shrimp sautéed with tomato, herbs, garlic and white wine

 

Charcuterie Platter 17

country pâté, duck mousse pâté, assorted sausages,

cornichons and black olives served with mixed greens

 

Calamari Sauté 18

sautéed in olive oil with balsamic vinegar, garlic and mixed peppers

 

Escargots 17

snails in shell with butter, garlic, parsley and calvados

 

Duck Mousse or Country Pâté 15

made in-house and served with cornichons,

black olives and mixed greens

 

Grilled Artichoke or Avocado with Crabmeat 20

béchamel and calvados over crabmeat

served with mixed greens and house dressing

 

Appetizer Platter 46

country pâté, duck mousse pâté, assorted sausages,

baked mussels, tomato & mozzarella, blackened shrimp, goat cheese toasts,

asparagus served with house salad

 

 

Les Salades

 

House Salad 11

choice of house, basil vinaigrette or honey dijon

 

Caesar Salad 12

 

Belgian Endive Salad 16

with beets, walnuts and roquefort cheese

 

Spinach Salad 15

with red onions, bacon, blue cheese,

hard-boiled egg, croutons and house dressing

 

Warm Goat Cheese Salad 17

large croutons topped with warm goat cheese over mixed greens

with sweet red and yellow peppers and basil vinaigrette

 

Tomato and Fresh Mozzarella Salad 17

 

 

Les Crêpes

your choice of regular or buckwheat crêpe.

served with your choice of house salad, caesar salad or french fries.

 

Annapolis 26

shrimp, scallops, monkfish and mushrooms

sautéed in a creamy tomato lobster sauce

 

Ratatouille 18
sautéed zucchini, yellow squash, eggplant, tomatoes, garlic and onions

Spinach and Mushroom 16

sautéed spinach and mushrooms in a cream sauce

Spinach and Mushroom 18

sautéed spinach and mushrooms in a cream sauce

 

Ham and Cheese 18

choice of swiss, brie, or cheddar

 

Apple Cheddar 18

choice of Swiss, Brie, or Cheddar

 

 

Les Potages

Soup du Jour 8     with Crab 16

Cream of Crab Soup 16

Maryland Vegetable Crab Soup 16

French Onion Soup 12

Tomato Bisque 10     with Crab 16

 

 

 

Les Pâtes Frâiches

choice of fresh marinara, basil cream sauce or olive oil & garlic.

 

Pasta Primavera 27

broccoli, mushrooms, zucchini, yellow squash, tomatoes and asparagus

 

 

Seafood Pasta 34

sautéed calamari, scallops, shrimp and mussels

 

 

Pasta with Grilled Chicken and Shrimp 28

 

 

Les Fruits de Mer
entrées below are served with rice, unless otherwise indicated.

 

Fresh Catch Sauté 38

sautéed with artichokes, asparagus, sundried tomatoes

and beurre blanc sauce

 

Salmon and Blueberries 34

roasted salmon filet with sautéed blueberries and beurre blanc sauce

 

Scallops Provençale 36

jumbo sea scallops with basil, garlic, fresh tomatoes and white wine over fresh linguine

 

 

Roasted Corn Risotto with Sea Scallops  36

 

Bouillabaisse 38

savory fish soup with lobster, shrimp, scallops,

mussels, calamari, zucchini and yellow squash,

served with rouille and baguette toasted with garlic & cheese

 

Trout Almondine 28

boneless rainbow trout sautéed with lemon butter & toasted almonds

 

Tuna au Poivre 36

ahi tuna steak pressed & seared with cracked mixed peppercorns,

topped with blueberries and beurre blanc sauce

 

Tuna Béarnaise 36

 

Crabcake Platter (Market Price)

 

 

Les Viandes
all entrées below are served with potatoes and vegetables.

 

Roast Duck with Raspberry Sauce 32

half duck roasted with raspberry sauce

 

Chicken Normandie 28

boneless grilled chicken breast with creamy calvados mushroom sauce and grilled apples

 

Grilled Quail 36

with wild mushrooms and calvados

 

Veal Français 32

veal scallopini with lemon butter sauce

 

Veal Normandie 34

veal scallopini with sautéed mushrooms and creamy calvados sauce

 

Veal Sauté with Wild Mushrooms and Calvados 34

 

Filet Mignon or New York Strip 40

served with bordelaise or béarnaise sauce

 

Steak au Poivre 40

new york strip pressed & seared with cracked mixed peppercorns,

topped with brandy cream bordelaise sauce

 

Chef Jean Louis’ Special 50

filet mignon with wild mushrooms, salmon & blueberries,

shrimp provençale, crab imperial

 

Surf and Turf 46

filet mignon with wild mushrooms, shrimp provençale, crab imperial

 

Rack of Lamb 46

roasted with rosemary & thyme au jus

 

Chateaubriand for Two 92

24 oz. grilled beef tenderloin

served with grilled asparagus, zucchini, yellow squash,

grape tomatoes, wild mushrooms, potatoes & vegetable of the day

 

Any beef ordered medium well or well done may not be returned.

 

 

Les Spécialités de la Maison

½ Roast Chicken with Rosemary au Jus  24

served with french fries and your choice of house salad or a cup of soup

 

Entrecôte 40

french cut ribeye steak served with french fries

and your choice of house salad, caesar salad or a cup of soup

 

Beef Bourguignon with Penne Pasta or Rice 24

 

Vegetable Platter 24

grilled zucchini, yellow squash, and asparagus,

cherry tomatoes sautéed with garlic and mushrooms,

served with rice, vegetables and potatoes of the day

 

Les Légumes

Spinach and Mushroom Bowl  9

Ratatouille Bowl  9

Vegetables of the Day  8

Asparagus  12

French Fries  8

Potatoes of the Day  8

Rice  6

**PRICES SUBJECT TO CHANGE. WE ASK FOR YOUR CONSIDERATION. MERCI!