Autour Du Monde Menu

Salad of portobello and roasted beets with aged sherry and raisin vinaigrette.

Sauteed vegetable strudel with melted brie, pistachio and fresh herb pesto.

Please call restaurant for daily selection.

Served with coconut cilantro chutney.

Frisee salad with duck bacon in red wine and shallot dressing, topped with a poached egg.

Roasted pear served with goat cheese herb croutons and baby arugula in walnut vinaigrette.

With melted Gruyere.

With slightly spicy tomato, black olive and red pepper sauce.

With caramelized endives and lentils with arugula almond vinaigrette. Finished with orange sauce.

Served with sauteed green beans, french fries and a side of creamy Gorgonzola sauce.

Boneless fillet of trout served with quinoa and sauteed garlic sage butternut squash with almond citrus sweet chili sauce.

With shaved Parmesan.

Served with mixed mashed celery root and potatoes, finished with braising sauce.

Served with roasted potatoes, seasonal vegetable and maple and apple sauce.

1/2 lb. hamburger with mayonnaise, tomato, lettuce and red onion, served with french fries.