Lunch
Appetizers
- Butter Lettuce Salad
- 6.50
- with a Dijon Mustard Vinaigrette
- Seared Goat Cheese on Mesclun Greens
- 10.50
- with a Balsamic Dressing
- Tomato Salad with House Vinaigrette
- 9.50
- topped with French Blue Cheese
- Lobster Tempura and Grilled Scallops
- 15.00
- served on Curly Endive Salad, Olive Oil, Lemon Juice, Tomatoes and Chives
- Half Avocado filled with Hand Peeled Shrimp
- 12.50
- and a Cocktail Sauce
- Classic Alsatian Onion Tart
- 8.50
- with a Curly Endive Salad
- Dungeness Crab Cake
- 12.50
- with Basil Aioli
- Escargot baked with Garlic Butter
- 9.50
- served in Edible Pastry Shells
- Lobster Bisque
- 6.50
- scented with Cognac & topped with Crème Fraiche
- ‘le Crocodile Classic’ Tomato & Gin Soup
- 5.50
Main Course
- Seared Scallops with Black Linguini
- 16.00
- Lemon Sage Beurre Blanc
- Mixed Grill of Halibut, Prawns
- 18.00
- Wild Salmon with a Saffron Cream Sauce
- Pan-Fried Dover Sole
- 38.00
- with a Beurre Noisette and Capers
- Crab Ravioli
- 16.50
- with an Alfredo Cream Sauce, Smoked Salmon Julienne and Parmesan Gratinée
- Grilled Asparagus and Scallop Salad
- 18.00
- served with Arugula Leaves and Truffle Oil Dressing
- Fettuccine Pasta
- 24.00
- served with Sautéed Lobster Meat, Vegetable Brunoise, Olive Oil and Tomato Fondue
- Grilled Wild BC Salmon
- 19.50
- served with a light Saffron Velouté Sauce and sauté of Calamaris
- Steak Tartar, made to order
- 18.00
- served with Toast Points & Classic Garnish
- Black Truffle Omelet
- 14.00
- served with Butter Lettuce and Pomme Frites
- Duck Confit
- 20.00
- with a Citrus Jus
- Slow-Braised Lamb Shank “Provençal-Style“
- 24.00
- Roasted Sweet Garlic, Glazed Shallots and Tomato Fondue
- Fresh Pappardelle Pasta
- 20.00
- served with Braised Veal Cheeks, Pinot Noir Reduction and Truffle Oil
- Veal Medallions with a Morel Mushroom Sauce
- 29.00
- and Swiss Potato Roesti
- Venison Medallions with a Chanterelle Sauce
- 24.00
- served with Spätzle
- Grilled Beef Tenderloin
- 24.00
- with a Béarnaise or Peppercorn Sauce
- Roasted Free-Range Chicken Breast
- 22.00
- Pommery Mustard Sauce, Shitake Mushroom Risotto
- Grilled Double-Cut Veal Chop
- 32.00
- served with Sautéed Porcini and Pinot Noir Sauce
Menu Express
- Wild Mushroom Soup with Truffle Oil or Butter Lettuce Salad
- 20.00
- with a Daily Main Course
