$52.50 four course prix fixe dinner. A carefully selected wine menu is available, along with a full bar. No BYOB.
First Course
Choice Of Appetizers:
Warm duck leg confit
served with Roy’s fresh fruit jam, golden delicious apple, and radish.
Sautéed French escargot
served with blue cheese (premium French “St. Agur”) and cognac sauce on herb accented puff pastry.
Chef Roy’s country style pork pate
layered with muscat flavored apricots & house cured foie gras, and served with cornichons, spiced shallot chutney, and dijon mustard.
Chilled jumbo shrimps
served with European cucumber, soba noodles, and spicy sesame vinaigrette.
Premium Hawaiian Ahi tuna tartare
served with Californian avocado, Granny Smith apple, gaufrette potatoes, fresh thai basil, and ponzu (lemon juice-soy emulsion) sauce.
Soup Du Jour
Our soup is made on premises daily from scratch with the finest ingredients (please inquire with our waitstaff).
Second Course
Organic Salad Du Jour Served With Premium Artisan Cheese.
Third Course
Main Course Selections:
Roasted premium Australian rack of lamb
all natural. served “Provençal Style” with parsnip-apple gratinee, sautéed haricots verts, and rosemary-bordelaise sauce.
Angus New York steak au poivre
Texas premium aged angus. served “Le Petit Café style” with watercress salad, french fries, and brandy-black peppercorn sauce.
Pan-seared duck breast
topped with five spices. served with sauteed snow peas, organic black rice, port wine cherries, toasted almonds, and caramelized orange sauce.
Roasted premium boneless center-cut pork loin
wrapped with Parma prosciutto. served with crispy pancetta, herb roasted ruby crescent potatoes, sauteed organic spinach, fresh grapes, and port wine sauce.