- Soupe à L'oignonCaramelized onion in a rosemary beef broth, topped with melted gruyère and crostini
- Soupe Courge RôtieRoasted butternut squash soup with caramelized onion and crouton
- Paysanne SaladFresh greens, pickled shallot, toasted walnut, apple vinaigrette, soft boiled egg, goat cheese crumble, radish
- Coquille Saint-JacquesScallops and crab baked with béchamel, gruyère cheese and bread crumb
- Crab Croque-MadameCrab, béchamel, gruyère cheese and Black Forest ham baked and served with a fried quail egg on sliced french baguette
- Confit ByaldiZucchini, squash, tomato, eggplant, onion and mushroom baked and layered with quinoa and white wine beurre blanc
- Canard au PoivreSeared duck breast and peppercorn cream over potato comté, wilted duck fat greens and seasonal vegetables
- Filet de Bœuf au BordelaiseBeef tenderloin with seasonal mushroom, compound butter and a red wine bordelaise alongside layered potato and seasonal vegetables
- Carré d'Agneau d'AutomneRack of Lamb atop sweet potato risotto with red wine fig sauce, seasonal vegetables and crumbled goat cheese
- Roasted Apple Galette aux Pécan CaramelCrispy apple galette with toasted pecan caramel sauce
- Beignet Crème au ChocolatChocolate buttercream beignets