Menu

Breakfast
Oeufs pochs au vin rouge- Eggs poached in red wine served with
parmesan crackers.

Croissants la confiture de fraise- Croissants with strawberry jam.

Lunch
Quiche la feta et aux pinards- Quiche with feta cheese and
spinach.

Light Salade aux Lardons- Fresh greens tossed with balsamic vinaigrette, served with a poached egg and topped with chopped bacon bits.

Dinner
Rissoto de Chamlgnon- Portobello mushroom risotto, basil oil, crme
fraiche & Parmesan crisp

Champignons marines- Balsamic marinated portabella mushrooms, grilled

and served on a fresh baked bun, topped with red onion, pickles, provolone cheese, lettuce and tomato.

Ratatouille- Made with fresh seasonal vegetables, baked, and served on

orzo pasta.

Vin-Saumon poch aux truffes noires- wine poached salmon with black
truffles as garnish.

All items on menu are served with your choice between a salad, or soup of the day. *all items are farm to table.