Soupe du Jour
prepared daily by Vincent using seasonally fresh vegetables and herbs

Salade de Fruits de Mer
New England crab cake, poached prawn and cold steamed mussels, served over a salad of Connelly Gardens mixed baby greens, sun-dried tomatoes and capers, tossed with a lemon, honey and fresh dill dressing.

Terrine de Canard
duck terrine, cornichon, pickled onions and country mustard
served with toast points

(all entrées are served with a medley of seasonal vegetables)

Poulet à L'Estragon
Jidori chicken breasted pan-roasted topped with Madeira-tarragon cream sauce served with a wild rice medley

Pork Loin with Apricot Stuffing
roasted pork loin filled with a savory apricot stuffing, served over a bed of sautéed red onions and fresh spinach, finished with a Riesling-apricot pan sauce

Scottish Salmon with Hollandaise Sauce
Scottish salmon, grilled and topped with hollandaise sauce
served with pommes vapeur

(choice of one)

Apple Tart Tatin
Not exactly the Tatin Sisters version but, our own. Straight from the oven, thinly sliced, fresh apples top a flaky crust, served with warm
caramel sauce and vanilla ice cream.

Dessert du Jour
prepared daily

Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise drizzled with warm caramel sauce and topped with almond florentine.

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Proprietors: Chef Vincent Grumel & Lisa Grumel
Chef: Alain Delahaye

www.vincentssirinos.com