VIOLETTE

FRENCH FINE DINING

HORS-D'ŒUVRES

Coquilles Saint-Jacques

Pan-seared scallops in a white wine and herb sauce

$35

Escargot de Bourgogne

Tender snails baked with garlic and parsley butter

$25

Foie Gras Terrine

Velvety duck liver pâté served with a berry compote and toasted brioche

$50

Soupe à l'Oignon Gratinée

Classic French onion soup topped with melted Gruyère cheese and toasted baguette

$40

ENTRÉE

Boeuf Bourguignon

Slow-cooked beef stew in red wine with mushrooms, pearl onions, and bacon

$60

Canard à l'Orange

Roasted duck with a zesty orange glaze, served with wild rice and sautéed greens

$50

Poisson en Papillote

Fresh catch of the day steamed in parchment paper with herbs, vegetables, and white wine

$45

Fish

PLATS D'ACCOMPAGNEMENT

Ratatouille Provençale

A medley of sautéed seasonal vegetables with aromatic herbs

$60

Gratin Dauphinois

Creamy scalloped potatoes baked with Gruyère cheese

$25

Haricots Verts Amandine

French green beans sautéed with toasted almonds and brown butter

$25

Tree nuts

Pommes Frites

Thin and crispy French fries served with house-made aioli

$15