Our rich onion broth topped with a baguette crouton and three types of Swiss cheese.

Full flavored yet light bisque served with fresh lobster.

Swiss classic, air-dried beef tenderloin thinly sliced drizzled with extra virgin olive oil and finished with shaved Parmesan Reggiano cheese.

Whole romaine leaves tossed in our dressing and topped with a French baguette garlic crostini and finished with shaved Parmesan Reggiano cheese.

A medley of tomatoes and herb crusted goat cheese morsels tossed in balsamic vinaigrette.

Julienned duck breast and vegetables wrapped in a crepe
and topped with Gruyere cheese. Served with a demi-glace

Chili spiced Ahi tuna tartar, raw and smoked B.C. wild salmon tartar and grilled Baja scallop “Carpaccio style” with French baguette crostini.

French escargots sautéed in shallots and brandy then baked in garlic butter and served with French baguette crostini.

Braised sweetbreads and wild mushrooms in a red wine reduction, served over puff pastry.

Sautéed spinach and shallots stuffed in a Portobello mushroom topped with goat cheese and baked in the oven. Served with a tomato coulis and basil reduction.

The classic Swiss Cheese Fondue - a blend of three cheeses Gruyere, Ementhal, and Raclette with white wine and kirsch. Great appetizer for two or meal for one. Add $4.50 for vegetables and potatoes.

On a bed of sautéed spinach with a lemon cream sauce and seasonal vegetables.

Sauteed garlic prawns and seared halibut cheeks on wild mushroom-spinach risotto, red peppers coulis and seasonal vegetables.

Baked Sablefish filet with a tomato, caper and garlic sauce. Served with lentil du Puy and seasonal vegetables.

Braised lamb shank with a merlot red wine reduction, shallot confit, garlic mashed potatoes, and seasonal vegetables.

Seared veal tenderloin served with a white wine morel mushroom sauce, spätzli and seasonal vegetables.

Thinly sliced veal and mushrooms in a white wine cream sauce with rösti potatoes and seasonal vegetables.

Seared Fraser Valley Wenzel duck breast with a cherry compote and confit of boneless duck leg with a tarragon jus. Served with darfin potatoes and seasonal vegetables.

With a grainy mustard-herb crust, minted thyme jus, garlic mashed potatoes and seasonal vegetables.

Grilled Certified Angus 8oz New York steak topped with our “Cafe de Paris” butter, served with garlic mashed potatoes and seasonal vegetables.

Grilled Certified Angus 6oz beef tenderloin served with a peppercorn-red wine sauce, garlic mashed potatoes and seasonal vegetables.

Grilled Certified Angus beef tenderloin, carved and served tableside. Served with château potatoes, wild mushrooms seasonal vegetables and béarnaise sauce.

Certified Angus raw beef tenderloin finely cut and seasoned to perfection. Prepared tableside and served with toast points.