L'Adour's fine dining offers an authentic French prix fixe menu. Saturday nights only, reservation required.

Sample Menu

Lunch Menu (Monday - Friday: 11 am to 2 pm)

Les entrees / starters
Mixed vegetable celoute soup, $4
French duck terrine with cornichons, $7
Six or twelve Burdundy snails, $6 / $12
Our own smoked salmon with greens, $7

Our Assorted Baguette Sandwiches with French Fries
PARISIEN: Ham, cheese, and butter, $ 6
ATLANTIQUE: Tomatoes, greens, and smoked salmon, $ 8
FERMIER: Chicken, tomatoes, and greens, $ 7
PROVENCAL: Parsley pesto, goat cheese, and sun-dried tomatoes, $ 7
LE BAYONNE: Salt-cured ham, mayonnaise and sweet comfit onions, $ 8
LE LANDAIS: Roast duck, mayonnaise, onions, $ 8
BOUCHER: Roastbeef, mayonnaise, tomatoes and greens, $ 8
ILE DE FRANCE: Butter, brie cheese, $ 6
CAMPAGNARD: Pate, Dijon mustard and cornichons pickles, $ 6

Today's Specials—$12
Chicken breast with mushrooms and potato puree
Pan-seared beef with shallots, vegetables and greens
Catch of the day, vegetables and greens

Desserts—$6
Light vanilla flan with caramel sauce
Floating island in light custard cream
Chocolate mousse
Today's pie and today's sorbets and ice creams


L'Adour Fine Dining (Saturday: 5:30 to 8:30pm)

Menu-Carte—$54
Please choose a starter, a fish, a meat and a dessert

Les entrées / Starters
Cold and hot French duck liver foie gras with porcini
Or 
Summer vegetable veloute with comte cheese croutons
Or
Veal carpaccio with caper vinaigrette and organic summer greens
Or
Olive bread brucchetta with thin sliced salt-cured Bayonne ham
Or
Creamy eggs with sea urchin roe
Or
Five basil salad with goat cheese and oriental summer squash

Les plats / Main Course
Australian aussie prawns with creamy lentil sauce
Or 
Monkfish Rossini style with warm foie gras, port and truffle sauce
Or
Escolare with vanilla confit tomatoes
Or
Beef tenderloin with sweet onoin compote filled rigatonis
Or
Neuiman Ranch lamb chops with organic baby vegetables and soft garlic and sweet pea froth
Or
Milk-fed veal sirloin with coriander and mini pasta, grilled cauliflower
Or
Grilled rabbit with rosemary

Les Desserts / Desserts
Pear croissant tart with rosemary creme brulee
Or
Frozen chocolate parfait with raspberries and vanilla cream sauce
Or
Chilled white peach soup with lemon thyme, champagne and peach sorbet
Or
Lemon cream cake with fresh blueberry compote and rose petal ice cream