Dinner
Fromages & charcuteries
Cheese plate
One Cheese or Choice of 3 Cheeses
Abbaye de Tamie
Hudson Red
Humbolt Fog
Pont l eveque
Manchego
Cabot clothbound cheddar
Camembert
Cabrales
Brillat savarin
Tête de moine
Weybridge
Kunik
Roquefort
Garrotxa
Camembrie
Charcuterie
Coppa / proscuitto di parma / duck breast / rosette de lyon / sopressatta
Appetizers
Rostini amuse-bouches: Smoked salmon, smoked duck breast, prosciutto, tomato-onion (one of each)
Burgundy escargots gratinée, garlic parsley bread butter
Foie gras au torchon with red wine poached pear, port wine reduction and toasted baguette
Chicken liver mousse served with confiture d’oignons, cornichons, moutarde à l’ancienne, toasts
Baked cabrales blue cheese stuffed medjool dates wrapped with prosciutto and diced pear (5 pieces)
Warm pistachio crusted goat cheese ball with honey, confiture d’oignons and toasts
Steamed mussels with leeks, celery, garlic, chardonnay and crème fraiche
Hand cut steak tartare, shallots, capers, cornichons, harissa sauce, quail egg, toasted baguette
Ahi tuna tartar, avocado, black sesame seeds, lemon zest, shallots and pickle ginger sauce, sweet potato chips
Flatbread topped with portabella mushrooms, arugula, caramelized onions, roasted tomatoes & shaved parmesan
French onion soup gratinée
Salades
Seasonal mix greens and cherry tomatoes with lemon dressing
Salade Amélie: Romaine, raddichio, endive, asparagus, haricots verts, frisée, radish, shaved fennel, avocado and pecorino with truffle oil vinaigrette
Roasted red beets salad endives, leeks, walnuts and Roquefort with mustard dressing
Smoked salmon and arugula salad with cherry tomatoes, cucumber, avocado and leeks tossed in mustard vinaigrette and topped with whipped sour cream and lemon zest
Frisée salad with warm bacon and shallots, mustard vinaigrette, brioche croutons and a poached egg
Entrees
Whole Brook Trout pan-roasted with sautéed haricots verts and sauce Grenobloise
Gratin de ravioles du Royans
Specialty of Valence in Southern France made of wheat flour stuffed with Comtè & Cottage Cheese. Add truffle oil
Roasted duck leg confit with sautéed wild mushrooms and fingerling potatoes, topped with frisée
Filet mignon (6oz) served with caramelized cipollini onions, fingerling potatoes, string beans, mushrooms, carrots and a red wine sauce
Daube provencale: lamb stew cooked in red wine with seasonal vegetables and provence herbs, served with fresh pasta
Pan-roasted Pork medallions served over garlic-mashed potatoes and topped with a whole grain mustard, grape, onion and white wine sauce
Garnitures
Pommes frites, aioli, spicy ketchup
Haricots verts
Dessert
Vanilla bean crème brulée with sliced bananas
Valrhona chocolate fondant
Brunch
Fromages & charcuteries
Cheese plate
One Cheese or Choice of 3 Cheeses
Charcuterie
Coppa / proscuitto di parma / duck breast / rosette de lyon / sopressatta
Le Petit Dejeuner
Croque-monsieur with mixed greens
Croque-madame with mixed greens
Yogurt parfait with fresh seasonal fruits, roasted sliced almonds & honey
French toast with berries
Eggs benedict with Canadian bacon
Eggs norwegian with smoked salmon
Eggs florentine with portobello mushroom, spinach and béchamel sauce
Eggs cocotte with smoked salmon and spinach
Two eggs any style with mix greens or home fries
Amelie omelette with mix greens or home fries
Add egg white, ratatouille, onions, Portobello mushrooms, tomatoes, Haricots vert, spinach, gruyère, cheddar.
Les Salades
Seasonnal mixed greens with lemon dressing
Roasted red beet salad, endives, leeks, walnuts and Roquefort with mustard dressing
Salade Amélie: Romaine, raddichio, endive, asparagus, haricots verts, frisée, radish, shaved fennel, avocado and pecorino with truffle oil vinaigrette
Smoked salmon salad over arugula with cherry tomatoes, cucumber, avocado and leeks tossed in mustard vinaigrette and topped with whipped sour cream and lemon zest
Frisée salad with warm bacon and shallots, mustard vinaigrette, brioche croutons and a poached egg
Chicken breast paillard with oven-dried tomatoes, chicken jus, shaved parmesan, arugula and frisee
Salade Niçoise with seared fresh tuna, nicoise olives, boiled potato, hard boiled egg, haricots verts, cherry tomatoes, anchovies, arugula and lemon vinaigrette
Salade Périgord: Smoked duck breast, frisee, roasted walnuts, sautéed mushrooms, warm fingerling potatoes sherry vinaigrette and foie gras toast
Les Assiettes
Chicken liver mousse served with confiture d’oignons, cornichons, moutarde à l’ancienne , toasts
Burgundy escargots gratinés, bread garlic parsley butter
Moules frites with leeks, celery, garlic, chardonnay and crème fraiche
Gratin de raviolis du Royans
Specialty of Valence in Southern France made of wheat flour stuffed with Comté & Cottage Cheeses
Amelie burger on brioche bun with tomato, sweet onion, lettuce and French fries
Add cheese, bacon, egg
Les Garnitures
Pommes frites, aioli, harissa mayo
Haricots verts
Spinach, Homefries
Bacon, Ham
Fresh fruits, Smoked salmon
Beverages
Coffee
Cappuccino
Homemade ginger or thyme lemonade
Amelie uses local, organic produce whenever possible
18 % gratuity added for party of 6 or more
Amelie is not responsible for lost or stolen item
Amelie offers French baguette
Amelie uses local, organic produces whenever possible
Our cheeses comes from Saxelby cheeses 18% gratuity added for party of 6 or more Amelie is not responsible for lost or stolen items