Tuesday Night French Menu

Tender snails, broiled in garlic butter and served with bruschetta

traditional French soup made of onions and beef stock, served with croutons and melted gruyere on top.

A pan-fried chicken breast with lemon, white wine, caper sauce. Served with a choice of two French sides and sliced French baguette.

A complete trout filet, pan-fried and topped with toasted almonds. Served with a choice of two French sides and sliced French baguette.

Beef entrecôte, braised in red wine and beef stock with carrots, onions, garlic, and herbs, garnished with pearl onions, mushrooms, and bacon. Served with mashed potatoes and choice of one French side and sliced French baguette

An elegant filet of beef, served to temperature with béarnaise sauce and choice of two French sides and sliced French baguette.