The menu is a mix of French regional cuisines, and the menu changes with the seasons. Be sure to ask about the daily specials!
Hickory-smoked bacon, spinach, tomatoes, poached eggs and Hollandaise. With mixed fruit (instead of potatoes).
Cold-smoked Norwegian salmon, poached eggs, diced red onions, capers and Hollandaise on a grilled English muffin. With herb roasted potatoes.
Slow-roasted turkey with crisp green apple on a fresh-baked, all-butter croissant. Served with a side of apricot chutney. With your choice of fresh thin-cut Russet fries, mixed fruit or house salad.
The pork fillets are braided together before being pan fried in butter and olive oil in this Italian recipe which is finished off with a good quality balsamic vinegar.
Poaching slices of filet mignon in a vegetable-enhanced broth just until rosy seals in the delectable flavor.
F&W’s Marcia Kiesel coats fish with Dijon mustard amped up with dry mustard, then dips the fillets into mustard seeds and wheat germ to create a crust.