Maestro's Menu

Lunch Egg-White Omelet

Served with sauteed red potatoes and spring mix.

Lunch Scrambled Egg White

Served with sauteed red potatoes and spring mix.

Lunch Egg Benedict

Poached eggs, croissants, Canadian bacon and Hollandaise sauce. Served with sauteed red potatoes and spring mix.

Lunch Egg Norwegian

Poached eggs, croissant, smoked salmon and Hollandaise sauce. Served with sauteed red potatoes and spring mix.

Lunch Gallete Parisienne

Cooked ham with Emmenthal cheese and fresh herbs.

Lunch Gallete Complete

Scrambled egg with Emmenthal cheese, cooked ham and fresh herbs.

Lunch Galette au Fromage

Brie, Gruyere cheese and Emmenthal cheese.

Lunch Gallete Forestiere

Sauteed garlic wild mushrooms melted with Emmenthal and provolone cheese.

Lunch Gallet au Saumon Fume

Smoked salmon, Emmenthal cheese and creme fraiche.

Lunch Gallete de Pulet Grille

Grilled chicken breast, red bell peppers, green beans and mushroom sauce.

Lunch Les Quiches

Lunch Brandy Tomato Lobster Bisque

Lunch Soupe a l'Oignon Gratinee au Gruyere

Lunch Soup du Jour

Call restaurant for the soup of the day.

Brandy Tomato Lobster Bisque Soup

Soupe a l'Oignon Gratinee au Gruyere

Soupe du Jour

Call restaurant for soup of the day.

Salade Romaine

Romaine hearts, fresh herbs, cherry tomatoes, homemade croutons, garlic and Parmesan dressing.

Lunch Chicken Salad

Grilled chicken breast, dried cranberry, green onion, capers, celery, cornichons, mayonnaise and romaine lettuce.

Lunch Salade Lyonnaise

Frisee tossed in raspberry vinaigrette, diced tomatoes, sauteed bacon, poached eggs and brie.

Lunch Salade de Betterave

Romaine leaves, house-marinated beets, candied walnuts, Gorgonzola cheese, fresh herbs, Fuji apples and homemade citrus vinaigrette.

Lunch Salade de Crabe

Dungeness crab meat, avocado, English cucumber, lemon, cherry tomatoes, hard-boiled egg, fresh herbs, romaine hearts and lemon/Dijon dressing.

Lunch Salade Nicoise

Pan seared tuna, haricots verts, roasted potatoes, hard-boiled egg and olives on a bed of mix greens with balsamic dressing.

Salade Branconne de Poire

Romaine hearts, mixed greens, poached pear, candied walnuts, Gorgonzola and Maestro's dressing.

Salade de Crabe

Dungeness crabmeat, romaine hearts, avocado, lemon, cherry tomatoes, fresh herbs and lemon dressing.

Salade Nicoise

Pan seared tuna, haricots verts, potatoes, hard-boiled egg, olives, tomatoes, pesto, mixed greens and balsamic dressing.

Lunch Caprese Salad

Heirloom tomato, buffalo mozzarella, fresh basil, pesto and olives.

Lunch Calamari Fries

Deep fried calamari, house made aioli and cocktail sauce.

Lunch Shrimp Flambe

Jumbo shrimp, lemon, shallots, butter and brandy topped with fresh herbs.

Lunch Escargot

Sauteed snails, wine, herbs and garlic butter topped with puff pastry.

Lunch Duo of Salmon Tartar and Shrimp Ceviche

Fresh salmon, tiger shrimp, lemon zest, red bell peppers, green onion, apple, lemon juice, soy sauce, avocado, capers, brandy and olive oil.

Lunch Beef Tartar and Fries

Hand cut filet mignon, horseradish, Dijon mustard, cornichons, parsley, shallots and olive oil topped with Petaluma quail egg, served with toasted brioche points and french fries.

Caprese Salad

Heirloom tomato, buffalo mozzarella, fresh basil, pesto and olives.

Calamari Fries

Deep fried calamari, house made aioli and cocktail sauce.

Shrimp Flambe

Jumbo shrimp, lemon, shallots, butter and brandy topped with fresh herbs.

Escargot

Sauteed snails, wine, herbs and garlic butter topped with puff pastry.

Duo of Salmon Tartar and Shrimp Ceviche

Fresh salmon, tiger shrimp, lemon zest, red bell peppers, green onion, apple, lemon juice, soy sauce, avocado, capers, brandy and olive oil.

Beef Tartar and Fries

Hand cut filet mignon, horseradish, Dijon mustard, cornichons, parsley, shallots and olive oil topped with Petaluma quail egg, served with toasted brioche points and french fries.

Le Saumon au Buerre Blanc

Pan roasted salmon, citrus buerre blanc sauce, potato puree, sauteed spinach, cherry tomato and root vegetables.

La Poule Rotie de Jeu

Slow roasted game hen, grilled root vegetables, fingerling potatoes and Grandma's sauce.

Duck Confit

Duck leg confit, smoked duck breast, mashed potatoes, grilled orange, seasonal vegetables and orange duck demi-glace sauce.

Tournedos de Boeuf

Grilled filet mignon, roasted wild mushrooms (oysters, enoki, porcini), sauce au poive and hand cut french fries.

Fletan Fletri

Pan seared halibut and heirloom potatoes finished with blood orange beurre blanc, spinach, tomato and pine nut.

Burgundy Short Ribs

Slow braised in red wine with mushrooms, larding, pearl onions, potato puree and seasonal vegetables.

Center Cut Pork Loin

Pan roasted pork chop finished in oven, stuffed with sauteed carrots, shallots, mushroom, coffee crust, fingerling potato and poached pear demi-glace.

Carre d'Agneau en Croute d'Herbes

Pan seared, roasted, herb crusted rack of lamb, creamy polenta and grilled asparagus.

Lunch Croque Monsieur

Sliced homemade pain de mie topped with cooked ham, Gruyere and Bechamel sauce.

Lunch Croque Madame

Sliced homemade bread topped with cooked ham, Gruyere cheese, Bechamel sauce and Petaluma quail egg sunny side-up.

Lunch Croque Monsieur Sandwich

Sliced homemade pain de mie topped with cooked ham, Gruyere cheese and Bechamel sauce. Served hot with french fries or mixed green salad.

Lunch Croque Madame Sandwich

Sliced homemade pain de mie topped with cooked ham, Gruyere cheese, Bechamel sauce and Petaluma quail egg sunny side-up. Served hot with french fries or mixed green salad.

Lunch au Poulet

Grilled chicken, Swiss cheese, avocado, tomato, arugula, pesto and balsamic vinegar. Served hot with french fries or mixed green salad.

Lunch Sandwich du Nord

Home-made fresh salmon rillettes, English cucumber, smoked salmon, radish, tomatoes, arugula and avocado. Served hot with french fries or mixed green salad.

Lunch Sandwich a la Provencal

Grilled eggplants, roasted red bell peppers, grilled portabella, buffalo mozzarella, balsamic vinegar and olive oil. Served hot with french fries or mixed green salad.

Lunch Maestro's Steak Sandwich

Grilled hanger steak, caramelized shallots, Dijon mustard and romaine lettuce. Served hot with french fries or mixed green salad.

Lunch Moules Marineesa a la Provencal

Steamed mussels with white wine, andouille sausages, tomatoes, shallots, fresh herbs and french fries.

Lunch le Saumon au Buerre Blanc

Pan roasted salmon, citrus buerre blanc sauce, potato puree, roasted organic carrots and ratatouille.

Lunch Furir le Fletan de Madeira

Pan seared halibut, leek, wild mushroom, Madeira sauce, seasonal vegetables and mashed potatoes.

Lunch Pates de Poulet

Linguine, grilled free range chicken breast, diced tomatoes, grilled red bell peppers, pesto, shallots, sauteed spinach, white wine and cream topped with Parmesan.

Lunch Pates a la Rochelle

Linguine, sauteed shrimps, seared scallops, steamed mussels, shallots, fresh red bell peppers, diced tomatoes, parsley, garlic, wine and lobster sauce topped with Parmesan.

Lunch Vegetarian Grilled Portobello Burger

Grilled portobello mushroom, grilled red onion, Swiss cheese, fresh herbs, lettuce and tomato on a ciabatta roll with house fries.

Lunch Maestro's Burger

House ground beef stuffed with herbs, sauteed wild mushrooms and provolone cheese, tomato and pickles, garnished with deep fried basil on a ciabatta roll with house fries.

Lunch Creamy Polenta

Polenta, Parmesan, sauteed wild mushrooms, grilled eggplants, asparagus, roasted red bell peppers and French beans.

Lunch Hanger Steak

Grilled hanger steak in Bordelaise sauce, french fries and French beans.

Lunch Duck Confit

Duck leg confit, smoked duck breast, mashed potatoes, grilled seasonal vegetables and orange duck demi-glace sauce.