• House made fettuccini with asparagus, Fava beans, English peas, zucchini and Reggianno cheese 
  • Spring Chicken pot pies with Yves' famous puff pastry
  • Poisson frais du jour; Fresh seafood with seasonal pairing 
  • Classic Paella with chicken, Andouille sausage, mussels and shrimp saffron rice
  • Filet mignon with béarnaise sauce and pomme frites















Executive Chefs, Amy Simpson &

Yves Gigot

Our Menu

April 2017


  • Tarte du jour à la mode 
  • Amy's old fashioned cinnamon sugar donut holes with caramel dipping sauce
  • Chocolate pot de creme with whipped cream and almond tuille
  • Spiced poached pear with speculoose and vanilla ice cream


  •  Asparagus soup with an asparagus, mushroom, sweet pea salad and lemon cream     
  •  Red thai curry mussels with basil aioli crostini 
  •  Butter lettuce salad with herb Dijion vinaigrette, topped with baked goat cheese  
  •  Pan seared foie gras over a winter green salad with confit apples and potatoes Maxim     
  • Yves' house cured salmon with wasabi cream, egg mimosa and pickled shallots