 |
 |
| HOME |
 |
| OUR MENU |
|
| REVIEWS |
|
| SPECIAL EVENTS |
|
| CONTACT US |
| Entrees |
|
| Le Sandab Sauté Veronique Sandab sauté in lemon butter, with white grapes $28.00 Coquilles St. Jacques, Sauce Calvados Maine scallops, truffled calvados sauce $32.00 Le Poulet en Croute Created by Chef David for his wife Lydia. Filled with her favorite things: Sauté chicken breast, creamed spinach, baked in a puff pastry with lots of love $25.00 Le Canard a L'Orange |
| Suppléments (Side Dishes) |
|
| Asparagus with tomatoes and gruyere ~ $7.00 Mushrooms ~ $6.00 Roasted fingerling potatoes ~ $7.00 Cauliflower au gratin ~ $6.00 Spinach ~ $6.00 |
|
|||
 |
|
||||
|
||||
|
||||
|
||||
|
||||
|
||||
|
||||
|
||||
|
||||
|
||||
 |
||||
|
||||
 |
| ©2012 Voltaire French Restaurant. All Rights Reserved. |