Saturday March 6th

* Scallops Provencale

(Sauteed Scallops with Tarragon, Dijon and Tomatoes)

* Seasonal salad with homemade vinaigrette dressing

* Rouelles De Saumon au Fenouille et Basilic

(Salmon Roll with Fennel and Basil)

*Delicieux au Fruits

(Fruit Cocktail and Raspberry Grand Marnier)

 

 

 

Saturday March 13th

* Le Feuileete de Fruit de Mer

(Scallops Shrimps and White Fish in a puff pastry)

* Seasonal salad with homemade vinaigrette dressing

* Le Carre D’Agneau Persille

(Rack of Lamb with Parsley and Garlic)

*Flan au Caramel

(Caramel Custard Tart)

 

 

 

Saturday March 20th

Restaurant Closed

 

 

 

Saturday March 27th

* Le Saumon au Beurre Basilic et tomate concassees

(Salmon with Basil butter and tomatoes)

* Seasonal salad with homemade vinaigrette dressing

* Le Filet de Boeuf en Croute Wellington

(Pork Tenderloin with Garlic & parsley )

* L’Éclair au Chocolat

(Chocolate mousse Éclair and custard)

 

 

 

 

$36.00 per person + Tax

Please Reserve by Thursday, Call 770 426.8003

 

 

 

 

 

 

 

 

 

 

 

 

Saturday Night Gourmet

ADVISORY: CONSUMING RAW OR UNDERCOOKED FOODS SUCH AS MEAT, POULTRY, FISH,SHELLFISH, AND EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.