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Easter 2001 Menu Sunday, April 15th
Breakfast & Brunch Specials Orange,
Grapefruit or Tomato Juice - 3.00 Brioche
with Jam - 3.50 Brioche
with Fresh Fruit & Whipped Cream - 6.50 Crêpes
with Fresh Fruit, Raspberry Sauce & Whipped Cream - 10.50 Soups, Salads, Pâtés, Etc. Available for Brunch, Lunch and Dinner Soupe
Printanière - Salade
Verte with Goat Cheese and Beaujolais Vinaigrette - 10.50 Asparagus
Salad with Champagne Truffle Vinaigrette - 14.50 Saucisse
Lyonnaise – 11.50 Country Pâté with Mustard - 10.50 Chicken
Liver Pâté with Truffles in a Warm Brioche - 10.50 Rillettes
in a Timbale with Cornichons - 10.50 Escargots
de Bourgogne - 10.50 Cheese Platter with Fruit - 15.50 Main Courses Available
for Brunch and Lunch Only French Toast à la Michèle
- 11.50 Omelette aux Fines Herbes with Ham and Cheese
- 9.50 Omelette with Caviar and Sour Cream - 9.50 Omelette with Chicken Liver and Champagne
Sauce – 15.50 Eggs Benedict with Canadian Bacon or Smoked
Salmon - 12.75 Available
for Brunch, Lunch and Dinner Rack of Lamb with Veuve Clicquot Sauce - 29.50 Râble de Lapin à la Moutarde - 24.50 Confit de Canard - 26.50 Filet
Mignon Rossini with Bordelaise Sauce - 29.50 Coq
au Vin Charles de Gaulle - 24.50 Roasted Halibut with Rosé Champagne Sauce - 28.50 Coquilles
Saint-Jacques au Flan de Chou-fleur - 26.50 Vegetarian Platter - 18.50 Beverages La Colombe French
roast/Decaf French roast coffee - 1.75/1.75 Café au lait/Decaf Café au
lait - 2.25/2.25 • Espresso/Decaf espresso - 2.00/2.50 Cappuccino/Decaf cappuccino
- 2.75/3.25 • Hot cider - $3.00 Tea/Decaf tea/Herbal tea -
2.00 • Iced tea - 2.00 • Soft drinks - 1.50 • Sparkling cider - 3.00
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