A unique taste
of France

"The best you have never had in your life."

"Snails of my grandmother's recipe. Simply the best."

Chef's selection of cured meats, rillettes, international cheeses, cornichons, and fig spread.

A wheel of imported French cheese, baked in flaky pastry dough. Served with Oregon berry sauce.

Pasta stuffed with porcini mushrooms and ricotta cheese, in a mushroom brandy sauce with wild mushrooms.

Black tiger prawns, bay scallops, Swiss cheese, fresh pesto, shallots, and crème fraiche, baked on a hand-rolled thin crust.

A generous 16oz+ cut of prime aged Hereford beef ribeye steak, seasoned and seared on blue steel, then finished in the oven. Served with compound garlic herb butter, potatoes au gratin, and steamed vegetables.

Marinated Boise River Lamb loin chops, seared and finished in the oven to medium-rare. Served with lamb and red wine reduction, potatoes au gratin, and steamed vegetables.

Scaloppini-cut veal loin, layered with fresh mozzarella, Parma prosciutto, and sage. Pan-fried and served with a light lemon cream sauce, pappardelle pasta, and steamed vegetables.

Tender pork tenderloin medallions sautéed with jumbo prawns, and finished in a zesty tomato based sauce with Herbes de Provence. Served with wild rice.

A paella pan of super fresh Washington mussels and manila clams, with jumbo prawns and bay scallops, served in a white wine and herb broth with spaghetti pasta and parmesan cheese.

Sea scallops baked in the shell, au gratin style, with a saffron cream sauce. Served with saffron rice and a lemon crown.

Two tender duck legs, slow-cooked the traditional French way. Served with a savory duck reduction with honey and citrus, along with potatoes au gratin and steamed vegetables.

Sautéed vegetables tossed in a white wine San Marzano tomato sauce, with basil, garlic, and parmesan cheese. Choose to include pappardelle or penne pasta, garbanzo beans, nutritional yeast, or serve atop wild rice. *Available mild to extra spicy.