Asperges Vertes Grillées, Arugula, Vinaigrette aux Truffes et Parmesan

Grilled Asparagus served with Arugula Salad, Truffle Oil Dressing and Parmesan Shavings

Salade Panachée de Tomates et d’Avocat au Crabe du Pacifique

Composed Tomato and Avocado Salad with Dungeness Crabmeat

Salade de Betteraves et Fromage “Buffala” Vinaigrette à la Moutarde et Miel

Beet Salad and Fresh Buffala Cheese served with Honey & Mustard Dressing

Fromage de Chèvre Poêlé servi sur un lit de Salade Frisée

Pan-Fried Goat Cheese served over Curly Endive Salad

Filet de Boeuf Tartare préparé à la minute

Beef Tenderloin Steak Tartar, made to order, served with Classic Garnishes

Terrine de Foie-Gras et Crème Brûlée au Foie-Gras, Gelée au Sauterne, Toasts

Duo of Foie-Gras Tasting, Foie-Gras Terrine, Foie-Gras Créme Brulée, Icewine Gelée, Toast

Coeur de Laitue, Vinaigrette Maison

Heart of Butter Lettuce with House Vinaigrette

Caille Grillée et Foie de Canard Poêlé, Réduction de Calvados

Grilled Quail and Pan-Seared Duck Foie-Gras, Calvados Reduction

Demi Homard Rôti servi façon Thermidor

Half Roasted Lobster Tail served Thermidor Style

Soupe de Champignons Sauvages, Parfumée à l’huile de Truffe, Torsade de Parmesan

Wild Mushroom Soup Scented with Truffle Oil and Parmesan Crostini

Homard “Tempura” et Coquilles St-Jacques grillées servis sur Salade Frisée et Sauce Vierge

Lobster “Tempura” and Grilled Scallops served on Curly Endive Salad, Olive Oil, Lemon Juice, Tomatoes and Chives

Os à la Moelle au four servi avec Salade de Saison, Fondant de Tomates, petites Tranches de Pain grillées et Fleur de Sel

Oven-Roasted Beef Bone Marrow, Served with Seasonal Salad, Fresh Tomato “Fondant”, Toasts and Fresh Sea Salt

Ris de Veau aux Cèpes, Réduction aux Agrumes, Purée de Navet

Ris de Veau aux Cèpes, Réduction aux Agrumes, Purée de NavetPan-Seared Veal Sweetbreads with Porcini Mushrooms, Citrus Reduction and White Turnip Pure

Poêlée de Cuisses de Grenouilles à l’Ail, Beurre Ciboulette

Garlic-Sautéed Frog’s Legs, Chive Butter Sauce and Tomato “Fondant”

Soupe de Tomates au Gin et Crème Fraîche

Le Crocodile Classic” Tomato and Gin Soup, served with Fresh Whipped Cream

Tarte à l’Oignon à l’Alsacienne, Salad Frisée, vinaigrette à la Moutarde

Classic Alsatian Style Onion Tart served with Curly Endive Salad, Mustard Dressing

Escargots Maison

Snails baked in Pastry “Shells” with Garlic Butter

Bisque de Homard parfumée au Cognac

vLobster Bisque served with Fresh Cream and Cognac

Poitrine de Poulet au four, Sauce à la Moutarde Pommery

Roasted Free-Range Chicken Breast, Pommery Mustard Sauce, Shiitake Mushroom Risotto

Réduction au Cidre de Pommes

Roasted Fraser Valley Duck Breast served with Pan-Seared Foie Gras and an Apple Cider Reduction

Magret de Canard et Foie Gras Poêlés, Réduction au Cidre de Pommes

Roasted Fraser Valley Duck Breast served with Pan-Seared Foie Gras and an Apple Cider Reduction

Côte de Boeuf Grillée aux Deux Sauces, Béarnaise ou Bordelaise

Grilled Prime Rib of Beef on the bone with Béarnaise or Bordelaise Sauce

Côte de Veau Grillée “Neptune” Crabe D’Alaska, Sauce Citronnelle

Grilled Veal Chop “Neptune” Style, Topped with Alaska King Crab Leg

Ris de Veau Poêlés, Sauce crémeuse aux Truffes Noires et Foie-Gras

Pan-Seared Veal Sweetbreads, Black Truffled Foie-Gras Cream Sauce

Carré d’Agneau Rôti, Jus de Thym et Sabayon à la Moutarde

Roasted Rack of Lamb, Fresh Thyme Jus and Mustard Sabayon

Jarret d’Agneau Braisé, “façon Provençale” en Cocotte

Slow Braised Lamb Shank “Provencal-Style”, Roasted Sweet Garlic, Glazed Shallots and Tomato Fondue

Escalopes de Veau Grillées, Sauce aux Morilles

Grilled Veal Medallions with Veal Demi-Glace and Morel Mushrooms

Filet de Boeuf Grillé, Sauce au Poivre

Grilled Beef Tenderloin served with Peppercorn Sauce

Pâtes Fraîches aux Joues de Veau Braisées, Sauce Pinot Noir et Huile de Truffe

Fresh Pappardelle Pasta, served with Braised Veal Cheeks, Pinot Noir Reduction and Truffle Oil

Duo de Chevreuil et Confit de Canard aux Deux Sauce

Duo of New Zealand Venison and Duck Confit, Black Truffle Cream Sauce and Citrus Reduction

Civet de Lapin, Lardons, Ēchalottes et Champignons

Slow Braised Rabbit Legs, Civet Sauce with Double Smoked Bacon, Glazed Shallots and Mushrooms

Nouilles Fraîches au Homard et Crevettes Grillées, Brunoise de Légumes

Fresh Fettuccine with Lobster Meat and Grilled Tiger Prawns, served with a Brunoise of Vegetables, Olive Oil and Fresh Basil

Homard à la Vapeur, Fricassée de Légume et Beurre Blanc aux Morilles

One and One-Half Pound Atlantic Lobster steamed and shelled, Sauté of Market Vegetables, Morel Mushrooms and White Butter Sauce

Crevettes et St-Jacques Grillées, Velouté de Moules et Cheveux d’Ange

Grilled Tiger Prawns and Sea Scallops served over Angel Hair Pasta with Fresh Mussel “Velouté”

Saumon du Pacifique Grillé, Velouté au Safran et Poêlée d’Encornets

Grilled Wild BC Salmon, served with light Saffron Velouté Sauce and sauté of Calamaris

Cabillaud Grillé, Vélouté auz Petits Pois, Ragoût de Quinoa

Grilled Sable Fish, Sweet Pea Velouté, Quinoa Râgout

Sole de Douvres Poêlée servie avec Beurre Blanc

Sautéed imported Dover Sole served with Classic Butter Sauce

Five Course Tasting Menu

L’Assiette de Fromage

A selection of Imported French Cheese with garnishes

Tarte aux Pomme a l’Alsacienne

Warm Alsatian styled Apple Tart with Vanilla Ice Cream

Gateau au Chocolat Moelleux

Warm Soft Chocolate Cake with an Orange Reduction & Nougatine Ice Cream

Feuillete de Poires “à la minute”

Made to order Pear Tart, Caramel Sauce, topped with Vanilla Ice Cream

Tartelette au Citron “Brulée” et Sorbet Fruits de la Passion

Sun Burnt Lemon Tart with Passion Fruit Sorbet

Panache de Sorbet aux Fruits Frais

Our Selection of Fresh Fruit Sorbets Made Daily

Crepes aux Chocolat, Mousse Noisette, Chocolat Chaud

Chocolate Crepes, Hazelnut Mousse filling, Warm Chocolate and Orange Ice Cream

Le Crème Caramel

Our Classic Crème Caramel

Crème Brulée a l’Orange

Crème Brulée with essence of Fresh Orange

Profiterolles au Chocolat

Profiterolles filled with Vanillia Ice Cream topped with Hot Belgian Chocolate

Mousse au Chocolat Maison

Our House-made Velvety Chocolate Mousse

House-made Tiramisu

Delicate layers of Espresso & Kahlua Soaked Sponge Cake with Mascarpone Cream

Lunch Group Menu

Classic Alsatian Caramelized Onion TartorWild Mushroom Soupscented with Truffle Oil
Slow-Braised Lamb Shank “Provençal-Style”Roasted Sweet Garlic, Glazed Shallots and Tomato Fondue orPan-Seared Sea Scallops and Tiger Prawnswith Tagliarini Pasta in a Saffron Beurre Blanc
Warm Alsatian Apple Tartwith Vanilla Ice CreamorClassic Crème Caramel
Coffee ~ Tea

Lunch Group Menu

Tomato and Gin SoupCrème FraicheorDungeness Crab Cakewith Garlic and Basil Aioli
Grilled Asparagus SaladTruffle Oil Vinaigrette, Parmesan Shavings, Cherry Tomatoes
Medallions Of VealChanterelle Sauce orArctic Char Served With Sweet Pea RisottoTomatoes, Lemon Meuniere Sauce
Choice Of Desserts
Coffee ~ Tea

Dinner Group Menu

Wild Mushroom Ravioliserved with Sage Classic Butter Sauce orTomato and Gin Soupwith Crème Fraiche orClassic Alsatian Caramelized Onion Tart
Mesclun Greenswith Shaved Parmesan and Basil Vinaigrette
Grilled Wild B.C. Salmonin a Saffron Velouté served with a Sauté of Squid orRoasted Free-Range Chicken Breastin a Pommery Mustard Sauce, served with a Shitake Mushroom Risotto orBraised Veal Cheeksserved with Fresh Pappardelle in a Pinot Noir Reduction, finished with Truffle Oil
Selection of Desserts
Coffee ~ Tea

Dinner Group Menu

Grilled Digby Scallop on a Crisp Potato Nestwith a Frisée Salad, Extra Virgin Olive Oil and Tomato Concasse orLobster Bisquescented with Cognac, Crème Fraiche & Chives orSautéed Escargot in Croustadeswith our House Made Garlic Butter
Mesclun Greenswith Sautéed Prawns and a Fresh Mango Dressing
Arctic Char served over Fettucciniwith a Light Dijon and Mussel Velouté orSlow-Braised Lamb Shank “Provençal-Style” Roasted Sweet Garlic, Glazed Shallots and Tomato Fondue orGrilled Beef Tenderloinwith a Peppercorn Cream Sauce
Poire Williams Sorbet
Selection of Desserts
Coffee ~ Tea

Dinner Group Menu

Salmon Tartareserved with Capers and Crème Fraiche orLobster Tempura and Grilled Scallopsserved on Curly Endive Salad with Olive Oil, Lemon Juice, Tomatoes and Chives orFresh Pan-Seared Quebec Foie Grastopped with a Grilled Scallop, in a Calvados Reduction and served with Fresh Cantaloupe
Wild Mushroom Soupscented with Truffle Oil orComposed Tomato and Avocado Saladwith Dungeness Crabmeat
Roasted Fraser Valley Duck Breastin an Apple Cider Reduction orPan-Seared Seabassin a Lobster Beurre Blanc orRoasted Veal Chateaubriandserved with a Truffle and Foie Gras Cream Sauce
Poire Williams Sorbet
Selection of Desserts
Coffee ~ Te

Foie Gras Terrine

Ice Wine Gelée, Toast

Butter Lettuce Salad

with a Dijon Mustard Vinaigrette

Seared Goat Cheese on Mesclun Greens

with a Balsamic Dressing

Beet Salad and Fresh Bufala Cheese

served with a Honey Mustard

Lobster Tempura and Grilled Scallops

served on Curly Endive Salad, Olive Oil, Lemon Juice, Tomatoes and Chives

Half Avocado filled with Hand Peeled Shrimp

and a Cocktail Sauce

Classic Alsatian Onion Tart

with a Curly Endive Salad

Dungeness Crab Cake

with Basil Aioli

Escargot baked with Garlic Butter

served in Edible Pastry Shells

Lobster Bisque

scented with Cognac & topped with Crème Fraiche

‘le Crocodile Classic’ Tomato & Gin Soup

Black Truffle Omelet

served with Butter Lettuce and Pomme Frites

Seared Scallops

with Black Linguini & Basil Beurre Blanc

Crab Ravioli with an Alfredo Cream Sauce

Smoked Salmon Julienne & Parmesan Gratinée

Grilled Asparagus & Scallop Salad

served with Arugula Leaves and Truffle Oil Dressing

Mixed Grill of Halibut, Prawns & Wild Salmon

with a Saffron Cream Sauce

Fettuccine Pasta

erved with Sautéed Lobster Meat, Vegetable Brunoise, Olive Oil and Tomato Fondue

Salade Nicoise

served with Fresh Grilled Ahi Tuna

Grilled Wild B.C. Salmon

served with a light Saffron Velouté Sauce and Sauté of Calamari

Pan-Fried Dover Sole

with a Beurre Noisette & Capers

Steak Tartar, made to order,

served with Pomme Frites Toast Points & Classic Garnish

Duck Confit

with Flageolet Ragout and a Citrus Jus

Roasted Free-Range Chicken Breast

Pommery Mustard Sauce, Shitake Mushroom Risotto

Fresh Pappardelle Pasta

served with Braised Veal Cheeks, Pinot Noir Reduction and Truffle Oil

Slow-Braised Lamb Shank “Provençal-Style”

Roasted Sweet Garlic, Glazed Shallots and Tomato Fondue

Veal Medallions

with a Morel Mushroom Sauce & Swiss Potato Roesti

Venison Medallions

with a Chanterelle Sauce served with Späetzle

Grilled Beef Tenderloin

with a Béarnaise or Peppercorn Sauce

Grilled Lamb Chops

served with a Citrus Provençal Sauce

Wild Mushroom Soup with Truffle Oil or Butter Lettuce Salad

with a Daily Main Course

Smoked Albacore Tuna with Seared Golden Scallops

Ginger Sweet Pea Soup

Grilled Asparagus with Saffron Tagliarini Pasta

Fresh Yellow Foot Chanterrelle Mushroom

Confit of Duck Leg, Cariboo Tenderloin and sweet chroizo Sausage

Served with Truffle Apple Reduction

Champagne and Grapefruit Sorbet

Warm Mango Souffle

Flourless Almond Chocolate Cake and Nougatine Ice Cream