DINNER

 

Les Hors D’Œuvres

Baked Mussels               15

Baked on half shell with garlic butter Provencale

Baked Brie with Honey and Toasted Almonds 14

A wedge of brie cheese baked with honey and almonds

 

Shrimp Provençale 15

5 jumbo Shrimp sautéed with tomato, herbs, Garlic and Brandy.

   

Charcuterie Platter  16

Country pate, Duck mousse pate, assorted sausages, cornichon pickles & black olives served with mixed greens

 

Calamari Sauté  15

Sauteed in Basil vinaigrette with mixed peppers

 

Escargots 15

Stuffed snails in shell with Garlic, parsley, and butter.

 

Duck Mousse or Country Pate  14

Served with mixed greens and house dressing

Grilled Artichoke with Crabmeat  16

 

Appetizer Platter   32

Country pate, Duck mousse pate, assorted sausages, baked mussels, tomato & mozzarella, Blackened shrimp, asparagus with house salad


Les Potages

Soup Du Jour 8    with Crab    10

Cream of crab Soup                 10

Maryland Vegetable Crab Soup    10

French Onion Soup                    9

Tomato Bisque   8   Add Crab    10

 

Les Salades

House Salad           9

Choice: House, Basil Vinaigrette or Honey Dijon

Caesar Salad          9

 

Belgian Endive Salad   12

    With Beets, walnuts and Roquefort cheese

 

Spinach Salad     10

With red onions, bacon, blue cheese, croutons, and house dressing

 

Warm Goat Cheese Salad  13

Large Croutons topped with warmed goat cheese, mixed greens with basil vinaigrette topped with sweet red and yellow peppers

Tomato and Fresh Mozzarella Salad 13


 

Les Crepes

Your choice of regular or buckwheat crepe. Served with small house salad. Caesar Salad $2 French fries $1.50

 

Annapolis    20

Shrimp, Scallops, Monkfish and mushrooms sautéed in a creamy tomato lobster sauce

 

Ratatouille  14

Sautéed zucchini, yellow squash, eggplant, tomatoes, garlic and onions.

Spinach and Mushroom 14

 

Ham and Cheddar, Swiss or Brie  15

Apple Cheddar  13


Les Pâtes Fraiche

Served with your choice of Fresh Marinara, Basil Cream Sauce or Olive Oil and Garlic

 

Fresh Pasta with

Grilled Chicken and Shrimp   25

 

Seafood Pasta            30

Sauteed Calamari, Scallops, Shrimp, Mussels

 

Pasta PrimaVera     23

Broccoli, Mushrooms, zuchinni, Yellow squash, tomatoes, asparagus


Les Poissons

 

Fish of the day with Artichokes and asparagus    30

Filet of fish sautéed with artichokes, asparagus, sundried tomatoes, Beurre blanc sauce.

 

Salmon and Blueberries 28

Roasted Salmon with baby blueberries sauteed with Sugar and beurre blanc sauce

 

Scallops Provençale 29

Jumbo Sea Scallops with Basil, Garlic, fresh tomatoes and white wine over fresh linguine pasta

       

Jumbo Scallops risotto 30

 

Bouillabaisse 32

Spicy Fish stew filled with shrimp, Scallops, mussels, calamari, zuccini and squash.   

 

Crabcake Platter (Market Price)

 

Trout Almondine 20

Filet of Trout sauteed with lemon butter sauce and almonds

Tuna au poivre or béarnaise 29

 

All entrées above are served with rice


Les Viandes

 

Roast Duck with Raspberry Sauce  26

Half a duck roasted crispy with raspberry sauce

 

Chicken Breast Normande  22

Boneless grilled Chicken breast with creamy calvados mushroom sauce and baked apples

 

Grilled quail  28

Veal Français  27

Veal scalloppini with lemon butter sauce

Entrecôte 30
French Cut Ribeye Steak

Served with French Fries and Choice of House Salad or Cup of Soup

 Veal Normande  27   

Veal scalloppini with sautéed portabella and shitake mushrooms and bordelaise sauce

Veal Sauté with Wild Mushrooms    29

 

Filet Mignon or New York Strip     34

Served with Bordelaise or Béarnaise Sauce

 

Steak Au Poivre  35

12 oz. New York strip pressed & Seared with cracked pepper, topped with a brandy Cream Bordelaise Sauce

 

Chef Jean Louis Special  36

Filet Mignon with Portabella Shitake Mushrooms, Salmon & Blueberries, Shrimp Provençal, Crab imperial

 

Surf and Turf  36

Filet Mignon with Portabella Shitake Mushrooms, Shrimp Provençal, Crab imperial

Rack of lamb  34

Roasted with Rosemary au jus

 

Chateaubriand for Two  76

24 oz. Center cut of grilled beef tenderloin, served with grilled asparagus, zucchini, yellow squash, grape tomatoes, wild mushrooms, veggies of the day and potatoes of the day


All entrées above are served with potatoes

Any beef ordered medium well or well done cannot be returned

 

Les Spécialités De La Maison


Roast Chicken with Rosemary Au Jus

And French Fries   18

(Served with your choice of House Salad or a cup of soup)

 

Entrecote with French Fries 30

(Served with your choice of House Salad or a cup of soup)


Vegetable Platter  22

Served with house rice

 

Les Légumes

Spinach and mushroom bowl   6

Ratatouille bowl   6

Veggies of the day   6

French fries   4

Potatoes of the day   4