STARTERS

__FRENCH ONION SOUP 10_
Caramelized onion in a beef broth with red wine and cream sherry topped with garlic toast and melted Gruyere cheese

TENDERLOIN CARPACCIO 21
Raw paper thin sliced and lean eye tenderloin meat topped with virgin olive oil, scallions, capers, pickled mushroom and shredded Parmesan cheese

ESCARGOT BOURGUIGNON 16
Traditional large French snails oven baked in garlic, shallots, Chardonnay and parsley butter, served
with grilled toast

BOUCHEE OF BRIE 16
Baked creamy Brie cheese wrapped in pastry dough, served on a bed of caramelized pear
with fresh raspberry and blueberry coulis

GRILLED OCTOPUS SALAD 24
Tender legs served with roasted pepper, onion and tomato, kalamata olive,
topped with virgin olive oil, lemon and balsamic glaze dressing

PATE DE FOIE GRAS 22
Duck liver pate served with grilled toast, cornichon and roasted onion

SALADS

GOAT CHEESE 19
Belgium endive, winter green, crumble goat cheese, Prosciuto di Parma, pine nuts pistachio and pecans topped with our orange blossom honey vinaigrette

LOBSTER SALAD 26
Spring mix lettuce, Belgium endives and roasted tomatoes topped with a poached Bahamian lobster tail meat in a cocktail dressing

SURF AND TURF SPINACH SALAD 28

Fresh spinach with bacon, mushroom, grilled shrimp and sliced breast of grilled chicken with a Caesar dressing

CAESAR 11
Our homemade dressing has been featured in a book named “In search of Caesar”

SALADE MAISON 10
Crispy greens, mushroom, vine ripe tomato, cucumber and thin red onion your choice of homemade creamy Blue cheese or balsamic vinaigrette

PASTAS

MEAT SAUCE 26
Ground tenderloin of beef, veal and sausage seared in a Cabernet wine and plum tomato sauce over linguine

FRESH BLACK TRUFFLE 42
Shaved fresh black truffles sauteed in butter, cream and Gruyere cheese over fettuccine pasta

LOBSTER RAVIOLI 28
Four handmade lobster dumplings topped with a lobster beurre blanc sauce

WESTERN PASTA 29
Bison sausage, roasted peppers, spinach and mushroom sauteed in garlic oil, flambe with anisette over linguine pasta

MEATS
All Our meats are imported from Creekstone Farm, Kansas

THE FRENCH BURGER 25
Eight oz patty of short rib and brisket meat topped with sauteed onions, mushrooms, Swiss cheese
served with French fries in truffle oil

STEAK FRITES 35
Grilled 8 oz Prime Flank steak topped with Bearnaise butter served with French fries in truffle oil

FILET MIGNON AU COGNAC 49
Pan seared 8 oz center cut Black Angus tenderloin topped with a brandy cream sauce served with potato gratin and vegetable

BONE IN RIB EYE 57
Grilled 20 oz steak topped with Bearnaise butter served with garlic mashed potato and vegetable

DUCK A L’ORANGE 36
Seared duck breast topped with a blood orange Grand Marnier sauce served with potato pancake and vegetables

VEAL AU CITRON 33
Scallopini of veal loin sauteed in lemon, butter, Chardonnay, mushroom and carrots served with linguine pasta

VEAL AU ROQUEFORT 35
Scallopini of veal loin sauteed in a creamy Roquefort sauce served with jasmin wild rice

VEAL CHOP FORRESTIERRE 49
Grilled 16 oz chop topped with a Brandy cream and exotic mushroom sauce, served with French fries in truffle oil

CHICKEN FRANCAISE 32
Bell and Evans all natural boneless breast egg battered and pan sauteed in a lemon, butter Chardonnay sauce, served with sauteed spinach and linguine pasta

SEAFOOD

CREPE AU FRUITS DE MER 32
Thin French pancake filled with scallop, shrimp and mushroom in a Brandy cream sauce baked with Gruyere cheese and topped with a lobster sauce

SHRIMP SCAMPI 32
Four wild jumbo shrimp sauteed in garlic butter, lemon and Chardonnay over linguine pasta

DOVER SOLE ALMONDINE 59
Imported sole pan seared in lemon butter with a side of citron beurre blanc sauce served with wild rice prepared table side

RISOTTO DI MARE 58
Six ounce Bahamian lobster tail. jumbo scallops, jumbo shrimp and clams sauteed in garlic oil and Chardonnay, served over a creamy risotto

EXTRA SIDES 8

VEGETABLE TRIO

FRENCH FRIES

SAUTEED MUSHROOM

GARLIC MASHED POTATO

CASSOULET SOUP
(beans, beef, pasta and smoked sausage in a Cabernet tomato broth)

SAUTEED SPINACH

18% gratuity will be added to parties of 6 or more

Plate sharing for entrees $6, for salads $3

To all our patrons, due to the inflation cost of all products and instead of raising our prices a 3.5 % credit card payment fee will be assessed