| Menu Prix Fixe - Appetizers |
| Panache de poissons frais et fumes sur une petite choucroute a l'Alsacienne | |
| Medley of smoked trout, salmon, finnan haddie, fresh monkfish, and salmon on sauerkraut |
| La coquille de fruits de mer, homardine au champagne | |
| Shrimp, lobster, bay scallops, crab meat, and salmon in a seashell, champagne lobster sauce |
| Le medallion de filet de boeuf sur brioche toastee, tomate, oignon confits et beurre d'ail | |
| A medallion of beef tenderloin on toast with tomato and onion confit, with our garlic butter |
| Les asperges vertes, jambon fume du pays, copeaux de gruyere et capres | |
| Warm asparagus on local smoked country ham, gruyere cheese and capers |
| Une assiette de cochonnailles et crudites de l'Ami Fritz | |
| An assortment of our pates, saucissons, goose rillettes and a medley of salads |
| Duo de saumons, l'un fume, l'autre marine a l'aneth et epices, crème aigre a la vodka | |
| Two salmons, one smoked, the other marinated in dill and spices, vodka sour cream |
| La degustation de notre bouillabaisse de poissons et crustaces du vieux port | |
| A taste of our bouillabaisse of fish and shellfish as in Marseille (also available as a main course) |
| Une crepe a la ciboulette, farcie d'une duxelle de champignons sauvages, Maman Cecile | |
| A crepe with chives, stuffed with a duxelle of wild mushrooms with a Madeira Truffle sauce |
| Le croustillant au roquefort et pommes reinettes caramelisees a la cannelle et au calvados | |
| Warm Roquefort cheese on a puff pastry tart with caramelized apples and a touch of cinnamon and calvados |
| Menu Prix Fixe - Entrees |
| Les deux tournedos de filet de boeuf Black Angus poeles comme a Great Falls | |
| Twin tenderloins of certified Angus beef sauteed, wild mushrooms, asparagus, and bearnaise sauce |
| Le carre d'agneau roti bergere aux herbes des Alpilles, et sa jardiniere de legumes | |
| Roasted rack of lamb with herbs de Provence, vegetable medley, tarragon sauce |
| Les aiguillettes de canard, son gigot farci a la facon de l'Auberge | |
| Roasted breast, stuffed leg of Long Island duckling, oranges, apples, wild rice and grand mariner sauce |
| Une poelee de coquilles St. Jacques et crevettes aux senteurs de Provence | |
| Seared New England Diver scallops and sauteed shrimps, oranges, olives, and garlic butter as in Provence |
| La Sole de la Manche Belle Meuniere, homard, asperges, champignons des bois, capres, beurre noisette | |
| La choucroute royale garnie a l'Alsacienne cuite au Cremant d'Alsace | |
| An Alsatian feast with sausages, duck, goose confit, foie gras, pork, sauerkraut cooked with Cremant d'Alsace |
| L'assiette gourmande du chasseur Papa Ernest | |
| Our game plate with deer chop, bison, antelope and half-roasted Maine lobster tail, roebuck sauce |
| Le homard a la nage et crabe de Virginie, aux agrumes, beurre au Sauternes et echalotes | |
| Les escalopes de veau, crabe du Chesapeake, jambon du pays, sauce crème aux champignons et Madere | |
| Veal scaloppini, jumbo lump crabmeat, local country ham, wild mushrooms and Madeira cream sauce |
| Le chateaubriand de l'Auberge, sa bouquetiere de legumes, bearnaise et sauce Perigueux (pour deux) | |
| Our chateaubriand (for two), assortment of fresh vegetables, bernaise and truffle sauces, served tableside |
| Menu Prix Fixe - Desserts |
| Substitute a dessert item for an assortment of select cheeses and a glass of Port wine | |
| Notre traditionnelle tarte aux quetsches a l'Alsacienne | |
| Our traditional Alsatian plum tart with cinnamon ice cream |
| La Tulipe au sirop d'erable, fantaisies de nos glaces et sorbet | |
| A maple tulip shell with a medley of homemade ice cream and sherbet |
| Notre Gateau au fromage maison | |
| Our homemade cheesecake with raspberry coulis |
| Le Kougelhopf en neige au kirsch d'Alsace | |
| Kougelhopf of soft caramelized meringue, kirsch vanilla ice cream |
| La crème caramel a notre facon | |
| An old-fashioned crème caramel |
| La Gateau de l'Auberge | |
| Our house specialty cake |
| La Tarte au citron vert et son sorbet | |
| Fresh lime custard tart with lime sorbet |
| Le Biscuit praline aux noisettes et amandes, Francois Somlyo | |
| Hazelnut and almond cake with hazelnut sauce |
