HORS D’OEUVRES 

TERRINE DE BOUEF
Creek Stone beef cheek terrine served with mustard gribiche                                             12

ESCARGOT
Escargot baked with butter, garlic, shallots & white wine                                                                        12

SAUMON FUMÉ
Chesapeake hard wood smoked Faroe Island salmon with hard boiled egg vinaigrette and smoked trout rillettes                                         15
PATE
Odette’s house made country pate with cornichons & seeded mustard                        12

 

COQUILLE ST. JACQUES

Pan seared scallops with shiitake mushrooms and sea urchin sauce                                                  18

THON
House cured tuna with pickled radishes, charred onions, orange supreme, and olive oil     12
ASPERGES
Chilled poached asparagus served with house made Dijon vinaigrette                                             12

SOUPE
Breton fish soup, with croutons, rouille, parsley, and grated cheese                                                 12

ENTRÉES

PAIN
French toast with peanut butter mousse, red flaming grapes & grape maple syrup                  17

 

CRÊPE PAYSAN

Buckwheat crêpe with sautéed mushrooms, potatoes, onions, tomatoes, bacon, cheese, and poached egg                                                                       18

 

OMELETTE FORESTIÈRE
Four egg, French style omelet with shiitake and oyster mushrooms, swiss cheese & red wine demi-glace                                                           17

 

OMELETTE  FERMIÈRE
Frittata style oven roasted four egg omelet with onions, potatoes, asparagus & frisée           17

 

CANARD
Frisée lettuce salad with duck gizzards, applewood smoked bacon, shallots, red wine vinegar, poached egg and potato chips topped with duck leg confit                                        22

 

SAUMON
Grilled seasonal salmon with a salad composed of sliced gold beets and shaved fennel, dressed with a roast shallot vinaigrette                            24
CREVETTES
Sautéed shrimp Madagascar with Pernod cream, green onions, green peppercorns, and beet gnocchi                                                                 23
HOMARD
Lobster and spaghetti with saffron cream lobster sauce, tomatoes, parmesan & fresh herbs                                                                                       28
MOULES-FRITES
Sautéed mussels served with seaweed cream and pomme Odette                                     16