Soupe du Jour

Vegetable Soup of the Day - $6.25

Garden Salad

Mixed Greens Salad with MIDI Vinaigrette - $6.25

Entrée du Jour

Chef’s Daily appetizer

Paté de Campagne

Homemade French Country Style Paté with toast & Gherkins

Salade d’Epinards

Baby Spinach Salad with Sauted Portobello, Bacon, Asiago & Almonds

Gratin de Champignons

Grilled Blue Cheese & Cremini Mushrooms on Multigrain Toast

Moules “Marius”

Broiled P.E.I Mussels Stuffed with a Parsley & Garlic Butter

Salade de Lentilles

Lentil Salad with Crispy Proscuitto, Shallots, Tarragon & Walnuts

Cassolette d’Escargots

Sauted Snails in a creamy Forest Mushrooms & Basil Sauce

Moules-Frites (2LB serving)

Steamed Mussels served with “Frites”:

• Marinière: White Wine, Shallot & Parsley
• Madras: Shallot, Madras curry & Cream
• Dijonnaise: Dijon Mustard, Cream & Mushroom
• Basque: Shallot, Bacon, Tomato & Red Pepper
• Romana: Tomato Sauce, Cream, Oregano $ Black Olives
• Pistou: White Wine, Pesto & Parsley
• Provençale: Shallot, Garlic, Tomato Sauce & Herbs
• Catalane: Chorizo, Shallots, Paprika & Cream
• Bourguignonne : Red Wine, Shallots, Tarragon & Bacon
• Jerk: White Wine, Tomato, Jerk Seasoning

Desserts - $7.50 – On the Blackboard

MENU Fernandel: $24.00

Soup of the Day   or   Mixed Greens
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Tartiflette - Brie, Parmigiano, Swiss Cheese, Sweet Onion & Potato Tart w/ fries $amp; Salad
MIDI Hamburger - 6oz Burger, Spinach, Herbs, Dijon & Emmental on Multigrain Bread w/ fries
Moules Marinière - Steamed Mussels "Marinière" (1/2 Kg) with French Fries
Cassoulet Végétarien – Kidney Beans, Vegetable & Tofu Paté in a Tomato Sauce
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Crème Brulée   or   Ice cream

(V): Vegetarian

Chef de cuisine: Pascal Vernhes