LES HORS - D'OEUVRE SOUPS Soup of the day 5 FEUILLETE D'ESCARGOT Six imported snails sauteed in fresh herbs, garlic, butter sauce presented in puff pastry tower. 8 PATE MAISON Chef made pate served with onion confit and cornichons. 8 AFFINAGES DE FROMAGES DE FRANCE An assortment of imported cheese with fresh fruit 13.50 TAPENADE NOIRE Imported black olives with roasted garlic, capers, anchovies blended into a spread served with croutons. 6 MOULES MARINIERES FACON ODILE Prince Edward Island mussels steamed in sherry wine, shallots, fresh herbs, and light cream. 11.50 half/20.50 entree LES SALADES SALADE CAFE DES AMIS Baby greens with dijon honey vinaigrette, topped with red bell pepper. roasted portabella mushrooms, blue cheese Fourme d Ambert and candied spiced walnuts. 10.50 SALADE AU FROMAGE DE CHEVRE Warm goat cheese over croutons served on a bed of mixed greens. 10.50 LE PLATS PRINCIPAUX PAIN PERDUE French toast served with fresh fruit, candied almonds and honey. 8.50 CROQUE MONSIEUR ON MADAME Traditional ham and cheese sandwich (with poached egg for the madame). 9.50 QUICHE Quiche of the day 9.50 OMELETTE PROVENCAL Omelette with cilantro, tomato, onion, bacon and cheese served with vegetable of the day 8.50 OEUF BROUILE A LA TRUFFE Scrambled eggs with peeled black trufffle drizzled with white truffle oil 10.50 COQUILLES ST JACQUES AU GRATIN Sauteed scallops and mushrooms in sherry wine then lightly breaded and baked in bechamel sauce. 11.50 CREPE ALA SAUCISSE DE CANARD ET OQEUF POCHE Grilled duck sausage over baked bread with sauteed spinach, bacon. poached egg and bechamel sauce served in crepe. 13.50 STEAK HACHE DE BISON A CHEVAL Grounded bison over a slice of country bread topped with poached egg, served with grain mustard. 13.50