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Welcome Back Valued Clients

Chef Jean-Pierre Bollinne

954.785.1920

 

 

DINNER

APPETIZERS

Mouse de foie gras (Pate’)        5.
Smoked Salmon Mousse           5.
Crustless Vegetarian quiche       5.
Escargots in garlic butter           8.
Cassolette d’escargots              8.
                     (Garlic, mushroom, cream)
Baked Mussels in garlic             8.
(on half shell)
Soup of the day                        5.
Salad Parisienne                        4.
French Onion Soup Gratinee’    6.

ENTREES

Filet of Sole                              15.
Whitefish                                  15.
Tuna Steak Capers                    17.
Boeuf  Bourguignon                  17.
Frogs Legs Provenele               18.
Roast Veal Normande               20.
Shrimp Scampi                         20.
   (Creamy Garlic)                                 
Duck a l’ Orange                      22.
Chicken Francaise                     14.
                       Chicken Bordelaise                    14.
(Red Wine)           

DESSERTS

Crème Caramel (Flan)                5.
Crème Brulee’                       6.
Café Liegois (Sundae)                   6.
Dame Blanche (Sundae)                    6.
Sabayon au Grand Marnier        9.
(2 Min/PP)
Belgian Chocolate Fondue         8.
(w/Fruit)
Asst. Pastries                            5.

LUNCH

 

APPETIZERS

Mouse de foie gras (Pate’)        5.
Smoked Salmon Mousse           5.
Crustless Vegetarian quiche       5.
Escargots in garlic butter           8.
Cassolette d’escargots              8.
                     (Garlic, mushroom, cream)
Baked Mussels in garlic             8.
(on half shell)
Soup of the day                        5.
Salad Parisienne                        4.
French Onion Soup Gratinee’    6.

ENTREES

Fish of The Day                        8.
Special of the Day                     8.
Boeuf Bourquignon                   8.
Chicken Francaise                     8.
Chicken Bordelaise                   8.
(Red Wine Sause)
Ham & Cheese Omelette           7.
Famous Eggs Benedict              8.

 

DESSERTS

Crème Caramel (Flan)                5.
Crème Brulee’                       6.
Café Liegois (Sundae)                   6.
Dame Blanche (Sundae)                    6.
Sabayon au Grand Marnier        9.
(2 Min/PP)
Belgian Chocolate Fondue         8.
(w/Fruit)
Asst. Pastries                            5.

 

CREPES

     Egg, Ham, Cheese                7.     
Egg, Tomato, Mushroom
Egg, Cheese Tomato
Spinach, Mushroom, Tomato
Ham, Tomato, Cheese
Mushroom, Tomato, Potato

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