Gluten Free Menu
Hors D’oeuvre
| Hors D’oeuvre | Price |
|---|---|
| Escargots de Bourgogne | 18 |
| San Francisco Bay Shrimp Cocktail | 14 |
| Cuisse de Grenouilles (Frog Legs) Provençale or Bordelaise (Three pieces) (request without flour or with rice flour) |
20 |
| Prawns sauté Provençale or Bordelaise (Three pieces) (request without flour or with rice flour) |
23 |
| Potage du Jour | |
| Soupe du jour – Tomato Bisque | 10 |
Salades
| Salades | Price |
|---|---|
| Hearts of Romaine With blue cheese dressing and red onions |
15 |
| “Jackie Salad” Butter lettuce, South American hearts of palm, bay shrimp tossed with house vinaigrette |
16 |
| Caesar Salade (for two) Tableside with fresh garlic and homemade croutons, romaine lettuce (request without croutons or with gluten-free croutons) |
30 |
On the Side
| Sides | Price |
|---|---|
| Cream of Spinach | 10 |
| Sautéed Cremini Mushrooms with shallots & thyme | 10 |
Desserts
| Desserts | Price |
|---|---|
| Mousse au Chocolate | 10 |
| Créme Caramel Beau Rivage Baked Custard with Caramel Sauce | 10 |
| Crème Brûlée with Madagascar Vanilla Beans | 11 |
| Wild Blackberry Cabernet Sorbet | 10 |
Minimum food order per person $12
*We offer gluten-free menu items for our guests with gluten intolerance, or who prefer a gluten-free diet.
If you have celiac disease, please note this food has been prepared in a kitchen that uses wheat and other gluten products.
Guests are encouraged to consider the information provided in light of individual needs and requirements.
Les Entrèes
Includes: Salade Verte and fresh vegetables with the entrée.
Tomato Bisque soup is available for $10.
| Poultry | Price |
|---|---|
| Poulet Marco Polo — Boneless breast of chicken sautéed with brandy, onion, mushrooms & cream (request without brandy, and with no flour or with rice flour) |
39 |
| Broiled Chicken, Maitre d’hotel — Half a roasted chicken in a light herbed garlic sauce | 36 |
| Veal | Price |
|---|---|
| Ris de Veau Financière — Sweetbreads sautéed with mushrooms, onions, olives in Madeira wine, cream sauce (request with no flour or with rice flour) |
40 |
| Escalope de Veau Dijonnaise — Grenadine of Veal with mustard sauce (request with no flour or with rice flour) |
40 |
| Beef | Price |
|---|---|
| Chateaubriand Bouquetière for two — 20 oz. Roast Tenderloin of Beef, accompanied by fresh vegetables, sauce béarnaise | 130 |
| Double New York Steak Béarnaise for two — 20 oz. Served with sautéed seasonal vegetables and béarnaise sauce | 86 |
| New York Steak with Béarnaise Sauce — 10 oz. May also substitute with Tarragon Sauce or Tarragon Butter |
46 |
| Grenadin de Filet de Boeuf Bordelaise — Grenadine of beef, red wine, shallots, bone marrow | 45 |
| Tournedos de Boeuf a L’estragon — Beef Tenderloin with tarragon, red wine, shallots sauce, 6 oz. May also substitute with Béarnaise Sauce |
50 |
| Tournedos de Boeuf a L’estragon — Beef Tenderloin with tarragon, red wine, shallots sauce, 10 oz. May also substitute with Béarnaise Sauce |
65 |
| Seafood | Price |
|---|---|
| Cuisse de Grenouilles Bordelaise or Provençale (Frog Legs) Sautéed with garlic, shallots, parsley and white wine butter sauce. Provençale is with tomato added. (request with no flour or with rice flour) |
42 |
| Prawns sautéed Bordelaise or Provençale Sautéed with garlic, shallots, parsley and white wine butter sauce. Provençale is with tomato added. (request with no flour or with rice flour) |
44 |
| Filet of Sole Almondine, Buerre Noisette — Filet of Sole with lemon, butter, and almonds (request with no flour or with rice flour) |
44 |
| La Gare Spécialité | Price |
|---|---|
| Fresh Baked Halibut (in season) — A filet served in a buerre blanc sauce with rock shrimp (request with no flour or with rice flour) |
Market Price |
| Wild Coho or King Salmon (in season) — A filet steamed in garlic, shallots, parsley and white wine butter sauce (request with no flour or with rice flour) |
Market Price |