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| Entrees |
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| Le Sandab Sauté Veronique Sandab sauté in lemon butter, with white grapes $26.00 Coquilles St. Jaxques, Sauce Calvados Maine scallops, truffled calvados sauce $31.00 Le Poulet en Croûte Created by Chef David for his wife Lydia. Filled with her favorite things: Sauté chicken breast, creamed spinach, baked in puff pastry with lots of love $23.50 Le Canard a L'Orange All entrees include Chef selection of vegetables |
| Suppléments (Side Dishes) |
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| Asparagus with tomatoes and gruyere ~ $7.25 Sauté garlic mushrooms ~ $4.75 Roasted fingerling potatoes, white truffle oil ~$7.50 Cauliflower au Gratin ~ $6.50 |
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| ©2010 Voltaire French Restaurant. All Rights Reserved. |