Menu

Selection Our Menu Options.
Brunch, Lunch, Dinner, DessertsChef’s Specials, Chef’s Tasting Menu, Sample Valentines Menu, Large Party Menu (9 or more)

Brunch

Les Soupes et Salades
Bisque d’Homard     10
Lobster bisque with sherry cream

Soupe d’ Onion     10
French onion soup with gruyere crouton

Salade Verte     10
Mixed baby greens with goat cheese, dried cranberries and pine nuts, balsamic vinaigrette

Salade Cesar     10
Caesar salad, eggs and white anchovies

Salade d’Epinards     10
Spinach salad with warm applewood bacon dressing

Saumon Fume     15
Smoked salmon with capers, toast point and creme fraiche

Plat de Fruits     13
Fresh sliced fruit plate, honey yogurt sauce

Les Accompagnements / Side Dishes
Puree de Pommes de Terre Petit Dejeuner    8
Breakfast potatoes

Haricots Verts     8
Sauteed green beans with shallot butter

Pommes Frites     8
Homemade french fries

Epinards a al Creme     8
Spinach with garlic cream

Risotto au Champagne     8
Champagne Risotto

Les Entrees
Sandwich De Poulet     16
Grilled chicken reuben with warm potato salad

Sandwich a Gateau de Crabe     22
Crab cake sandwich with aioli on onion brioche, french fries

Onglet de Boeuf et Ouef     21
Grilled hanger steak and eggs, potatoes and toast point

Omelet du Jour     15
Omelet​ of the day

Oeuf Benedict a la Tradition     16
Traditional eggs benedict with hollandaise sauce

Oeuf Benedict a la Norvegienne     18
Eggs benedict with sauteed spinach and smoked salmon

Waffle ou Pain au Brioche Grille     14
Waffle or brioche French toast with mixed berries

Pappardelli Vegetarian     16
Pappardelli pasta with garlic, olive, tomato and spinach
(with chicken 16, beef 18)

Crevettes Sauce d’Ail      23
Garlic shrimps with Israeli couscous and spinach

Truitte au Risotto     22
Rainbow trout, champagne risotto and tomato balsamic drizzle

Entrecote     28
Seared New York strip steak in shallot-cabernet sauce, haricots verts and French fries

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Lunch

Les Soupes et Salades
Bisque d’Homard     10
Lobster bisque with sherry cream

Soupe d’ Onion     10
French onion soup with gruyere crouton

Salade Verte     10
Mixed baby greens with goat cheese, dried cranberries and pine nuts, balsamic vinaigrette

Salade Caesar     10
Caesar salad, eggs and white anchovies

Tare d’Aubergines au Fromage de Chevre     14
Eggplant and goat cheese tart with baby arugula

Les Hors d’œuvres
Friture d’Huîtres 13
Crispy Oysters with Avocado Mousse & Saffron Aioli

Escargots 14
Ragout of Snails with Shiitake Mushroom, Lardons of Bacon, Garlic & Parsley

Saucisse de Merguez 14
Grilled Lamb Sausage with Spinach Tomato Garlic & Madeira Lamb Jus

Moules Marinieres 14
Steamed Mussels with Shallot, Garlic & White Wine

Les Sandwiches
Sandwich De Poulet    16
Grilled chicken reuben with warm potato salad

Croque-Monsieur Classique    16
Hot ham & cheese sandwich, cornichons, Meaux mustard & fries

Sandwich au Thon    19
Open face croissant tuna sandwich with olives, harissa tapenade & fries

Gateau de Crabe & Crevettes    22
Crab & shrimp cake sandwich with aioli on onion brioche, French fries

Bistro Bleu Burger      18
Pan seared angus beef, kiser roll, lettuce tomato, red onion, blue cheese & fries

Les Entrees
Salad Caesar      with Chicken 16, Tuna 19
Caesar salad with spanish white anchovies, served with a choice of tuna or chicken

Bistro Omelette     15
Bistro omelet wtih tomato, spinach & goat cheese, choice of fries or salad

Pappardelli      Vegetarian 16, Chicken or Beef 19
Parpedelli pasta with garlic, olive, tomato and spinach

Poulet Roti a la Moutarde de Meaux     22
Roasted chicken, french fries and Meaux mustard sauce

Crevettes Sauce d’Ail     23
Garlic shrimp with Israeli couscous and spinach

Truite au Risotto     22
Rainbow trout, champagne risotto and tomato balsamic drizzle

Foie de Veau     22
Sauteed veal liver with fries, green beans, caramelized onions & red wine sauce

Entrecote     28
Seared New York strip steak in shallot-cabernet sauce, haricots verts and French fries

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Dinner

Les Soupes et Salades
Gratine des Hâlles     10
French onion soup with gruyere crouton

Bisque d’Homard     12
Lobster bisque with sherry cream

Salade Cesar Classique     10
Classic Caesar salad, eggs and white anchovies

Salade Lâitue de Bibb     12
Bibb lettuce with orange segments, tomato, walnuts & light Roquefort dressing

Salade Verte     10
Mixed green salad with Vermont goat cheese, candied walnuts & balsamic vinaigrette

Tatin d’Aubergines au Fromage de Chèvre 15
Eggplant & goat cheese tart with arugula and pine nuts

Les Hors d’Oeuvres
Gateau de Crabes & Crevettes     16
Crab & shrimp cake with cucumber salad & golden balsamic drizzle

Moules Gratines      16
Gratin of mussels removed from shell, braised tomatoes & garlic cream

Friture d’Huîtres     15
Crispy oysters with avocado mousse and saffron aioli

Coquilles St. Jacques     17
Pan seared sea scallop with golden raisin harissa compote &  balsamic drizzle

Escargots     15
Ragout of snails with Shiitake mushrooms, pork belly, garlic & parsley

Merguez Grillé     16
Grilled lamb sausage with ratatouille & pea tendrills

Les Entrees​
Les Poissons
Truite     26
Rainbow trout with baby spinach, mashed potatoes & almond/apple noisette

Filet de Saumon     28
Pan seared filet of salmon with Israeli Couscous, baby spinach & red pepper coulis

Filet de Vivaneau   30
Sautéed red snapper filet with olive polenta, asparagus & saffron sauce

Filet Loup de Mer    32
Pan-seared striped bass with roasted cauliflower, brussel sprouts, shallots & banyuls sauce

Coquille St. Jacques     34
Pan seared​ sea scallops with yukon gold potato, leeks & truffle madeira sauce

Thon     34
Seared peppered tuna with medley of roasted artichoke bottoms, mushrooms, gold potatoes & tomato-chive beurre

Les Viandes
Entrecote     34
Seared new york steak with roasted baby sweet potatoes, green beans & red wine sauce

Jaret d’Agneau Braisé    34
Braised lamb shank with rice beans, red cabbage, green beans & madeira lamb Jus

Duo de Veau et Crevêttes    36
Sautéed duo veal paillard & shrimp with creamy white sweet potatoe, red cabbage & truffle madeira sauce

Foie de Veau    27
Sauteed veal liver with potato purée, green beans, caramelized onion and red wine sauce

Porc Grillé      27
Grilled pork tenderloin & pork belly with pappardelle pasta, arugula & maple dijon glaze

Magret de Canard Roti      33
Roasted duck breast with Israeli couscous, red cabbage, green beans & cherry thyme sauce

Poulet Rôti      26
Roasted​ chicken with brussels sprouts, french fries, & meaux mustard sauce

Les Accompagnements/ Side Dishes
Fricassee de Champignons     9
Sauteed​ mushrooms with garlic and parsley

Couscous d’Israel     9
Israeli couscous with parmesan and scallions

Puree de Pommes de Terre     9
Yukon gold mashed potatoes

Haricots Vert     9
Sauteed green beans with shallot butter

Epinards a la Creme     9
Spinach with garlic cream

Risotto au Champagne     9
Champagne risotto

Pommes Frites Maison     9
Homemade french fries

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Desserts

Creme Brulee a la Vanilla de Tahiti 10
Classic creme brulee

Mousse au Chocolat aux Perles Croquantes 10
Chocolate mousse with pearl croquantes

Fondant au Chocolat 10
Lava chocolate cake with vanilla ice cream

Fruits Rouges Gratines 10
Fresh berry gratin with sabayon sauce

Millefeuilles aux Framboises 10
Raspberry napoleon with vanilla cream & berry coulis

Tarte Aux Citrons 10
Lemon meringue tart with berry coulis

Crepe Croustillante a la Banane 10
Crispy​ crepe, flambe bananas, banana cake & Baileys tapioca

l’Hermitage Gourmand Panache 12
Grand Trio

Tarte aux Pommes, Glace Vanille 10
Baked apple tart with vanilla ice cream

Pouding au Pain 9
Bread pudding with creme Anglaise & vanilla ice cream

Crepes du Jour 9
Crepes of the day

Sorbets et Cremes Glacees 8
Selection of sorbets & ice creams

Assiette de Fromages 14
Chef’s selected cheese plate

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Chef’s Specials

Les Hors d’Œuvres

Soupe du Jour 12
Soup of the Day

Foie Gras  24
Seared Duck Foie Gras with Caramelized Apple & Pea Tendrils

Saumon Fumé    16
Smoked Salmon Tartare, Multigrain Toast & Balsamic Reduction

Prosciutto, Poire Poche au Blue   14
Prosciutto, Red Wine Poached Pear, Frisee & Light Blue Cheese Coulis

Cuisse de Canard Confite   18
Duck Leg Confit with Pear Purse Pasta & Banyuls Sauce

Les Entrées
Duo Homard & Crevêttes    (Market Price)
Duo of Roasted Lobster Tail & Shrimp with Potato Puree, Baby Spinach & Tomato Chive Beurre Blanc

Duo Boudin Blanc et Onglet de Boeuf     (Market Price)
Duo of Beef Hanger Steak & Boudin Blanc with Potato Puree, Baby Spinach & Red Wine Sauce

Carré d’Agneau     (Market Price)
Roast Rack of Lamb with Roasted Sunchokes, Arugula, Grapes & Madeira Lamb Jus

Dou Crevêttes et Confit de Canard    (Market Price)
Duo of Sautéed Garlic Shrimp & Duck Leg Confit with Israeli Couscous, Brussel Sprouts & Balsamic Drizzle

Filet Mignon             (Market Price)
Roasted Beef Tenderloin with Roasted Fingerling Potato, Tomato Provencal, Asparagus & Red Wine Sauce

Joues de Boeuf      34
Wague Beef Cheeks with Baby Sweet Potatoes, Asparagus & Red Wine Sauce

Dessert
Les Crêpes du Jour 10
Crepes of the Day

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Chef’s Tasting Menu

Five Courses Menu 75

Five Courses Menu Paired with Wine 115

Seven Courses Menu 90

Seven Courses Menu Paired with Wine 140

Per table only. Not available on Saturday

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Sample Valentines Menu

Sample menu is subject to change from freshest ingredients to perfect plating.

Les Hors d’Œuvres
Chaudrée d’Huitres
Oyster Chowder with Scallions
or
Crevettes aux Ails, Couscous d’Israël
Sautéed Garlic Shrimp with Israeli Couscous
or
Salade de Caesar
Caesar Hearts of Romaine
or
Raviolis d’Artichauts et Chèvre
Artichoke and Goat Cheese Ravioli with Saffron Sauce

Les Entrées
Filet Mignon ou Faux Filet
Pan Seared Ribeye or Filet Mignon with Potato Puree, Haricots Verts & Red Wine Sauce
or
Magret de Canard
Roasted Duck Breast with Israeli Couscous, Asparagus and Cherry Thyme Sauce
or
Corvina ou Coquilles Saint-Jacque
Seared Corvina or Seared Sea Scallops with Champagne Risotto Baby Spinach and Radish Coulis
or
Jarret de Porc Braise
Braised Pork Shank with Pappadelle Pasta, Braised Red Cabbage & Port Wine Sauce

Dessert
Crème Brulée a la Vanille de Tahiti
Classic Crème Brulée
or
Mousse aux Fruit Rouge & Chocolat
Passion Fruit, Raspberry & Chocolate Mousse, Berry Purée a la Génoise
or
Soupe au Chocolat Blanc & Rouge
Warm White Chocolate & Berry Soup, Truffle Essence and Dark Chocolate Pearls

Sample menu is subject to change from freshest ingredients to perfect plating.

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Large Group Menu

Lunch  –  3 Courses Choice Set Lunch Large Group Menu $45pp

Les Hors d’Œuvres
Bisque d Homard
Lobster Bisque with Sherry Cream
or
Coquilles St-Jacques
Pan Seared Sea Scallops with Golden Raisin Harissa Compote & Balsamic Drizzle
Or
Salade Verte
Mixed Green Salad with Goat Cheese, Candied Walnuts and Balsamic Vinaigrette

Les Entrées
Filet de Saumon
Pan Seared Filet of Salmon with Champagne Risotto, Baby Spinach & Red Pepper Coulis
Or
Entrecôte
Seared New York Steak Served with French Fries, Spinach & Red Wine Sauce
Or
Poulet Rôti
Roasted Chicken with Green Beans, Potato Puree & Meaux Mustard Sauce

Dessert
Crème Brûlée a la Vanille de Tahiti
Classic Crème Brulee
Or
Mousse au Chocolat aux Perles Croquantes
Chocolate Mousse with Pearl Croquantes
Or
Sorbet et Crème Glacee
Selection of Sorbets and Ice creams

Dinner –  4 Courses Choice Set Lunch Large Group Menu $75pp

Les Hors d’Œuvres
Bisque d Homard
Lobster Bisque with Sherry Cream
Or
Coquilles St-Jacques
Pan Seared Sea Scallops with Golden Raisin Harissa Compote & Balsamic Drizzle
Or
Friture d’Huîtres
Crispy Oysters with Avocado Mousse & Saffron Aioli
Or
Saucisse de Merguez
Grilled Lamb Sausage with Ratatouille, Pea Tendrils & Lamb Jus
Or
Foie Gras
Seared Duck Foie Gras with Caramelized Apple & Pea Tendrils

La Salade
Salade Verte
Mixed Green Salad with Goat Cheese, Candied Walnuts and Balsamic Vinaigrette

Les Entrées
Thon
Seared Peppered Tuna with Medley of Roasted Artichoke Bottoms, Mushrooms, Gold Potatoes & Tomato-Chive Beurre Blanc
Or
Filet de Vivaneau
Sautéed Red Snapper Filet with Olive Polenta, Asparagus & Saffron Sauce
Or
Entrecôte
Seared New York Steak Served with Roasted Baby Sweet Potatoes, Green Beans & Red Wine Sauce
Or
Jaret d’Agneau Braisé
Braised Lamb Shank with Rice Beans, Red Cabbage, Green Beans & Madeira Lamb Jus
Or
Poulet Rôti
Roasted Chicken with Brussel Sprouts French Fries & Meaux Mustard Sauce

Dessert
Crème Brûlée a la Vanille de Tahiti
Classic Crème Brulee
Or
Mousse au Chocolat aux Perles Croquantes
Chocolate Mousse with Pearl Croquantes
Or
Tarte Aux Citrons
Lemon Meringue Tart with Berry Coulis
Or
Tarte aux Pommes
Baked Apple Tart with Vanilla Ice Cream
Or
Sorbet et Crème Glacee
Selection of Sorbets and Ice creams

For groups of 9 guests and higher.

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