La Merise French Bistro Menu

Tiger shrimp, crab meat, asparagus, Gruyère cheese, tomato garlic sauce

Chicken, dried cranberries, Gruyère cheese and two fried eggs wrapped in a crêpe. Served with Béchamel sauce

Two poached eggs topped with Hollandaise sauce and served over a crêpe with a side of house made corned beef hash and avocado

Beef braised in a red wine and veal demi glace with vegetables, mushrooms, bacon lardoons, and herbs. Gruyère cheese and crème fraiche

Spinach, artichokes, Brie, Béchamel sauce

Two poached eggs served over a crêpe with crab meat, melted Gruyère cheese and creamy garlic tomato white wine sauce

Chicken, spinach, bacon, Gruyère cheese and two fried eggs wrapped in a crêpe. Served with Hollandaise sauce

Chicken, ham, Gruyère cheese, Mornay sauce

Tips of beef tenderloin, Gruyère cheese and two fried eggs wrapped in a crêpe. Served with peppercorn cream sauce

Kalamata olives, artichoke hearts, spinach, feta cheese and two fried eggs wrapped in a crêpe. Served with Béchamel sauce

A terrine of chicken liver mousse flavored with chopped black truffle. Served with Dijon mustard, cornichons and croustinis

Farmhouse cottage cheese pancakes served with warm seasonal berry compote and crispy bacon strips

Fresh mussels steamed in a garlic white wine cream sauce or spicy tomato sauce

Imported French snails baked in a homemade garlic - herb butter

Brioche toast served with crème Anglaise and garnished with fruit

Tomatoes, Kalamata olives, spinach and goat cheese

Ham, bacon, mushrooms, Gruyère cheese, Blue cheese and avocado

Mixed greens, julienne carrots, beets, radish and sliced cucumber with house Dijon vinaigrette

Lump crabmeat, avocado, shallots mixed with lemon juice and olive oil. Served in a half avocado shell with a side of mixed greens

Seared 4 oz Ahi tuna served with roasted potatoes, cucumbers, green beans, hard-boiled egg, greens, Niçoise olives, capers and house Dijon vinaigrette

Mixed greens, avocado, green beans, sautéed tiger shrimp, smoked salmon tossed in a Dijon vinaigrette and garnished with horseradish

Smoked duck breast served over arugula with olive oil, lemon juice and fresh shaved Parmesan cheese

Hot corned beef on toasted marble rye bread with sauerkraut, Gruyère cheese and thousand island dressing. Served with French fries and a pickle

All natural beef patty, pan seared topped with Gruyère or blue cheese, sautéed mushrooms and thin slice of pâté. Served with French fries and a pickle

8oz all natural top sirloin steak cooked to order, topped with melted fín herb butter and served with French fries

Oven baked chicken croquettes served with organic brown rice pilaf, chef's vegetables and fresh dill cream sauce

Thin sliced house cured salmon served with shallots, capers, local goat cheese crème fraiche and croustinis

A cold preparation of Hudson valley duck foie gras. Served with croustinis and black currant – port wine jam

Fresh mussels steamed in a garlic cream white wine sauce or spicy tomato sauce

Imported French snails baked in a homemade garlic – herb butter

A terrine of chicken liver mousse flavored with chopped black truffle. Served with Dijon mustard, cornichons and croustinis

Selection of six imported French cheeses – Port salut, Bellatoire brie, Bleu d'Auvergne, Comté (aged for 24 months), Brebirousse D'Argental and warm goat cheese and honey croustinis. Served with fresh fruit and jam

Hot Corned Beef on toasted marble rye bread with sauerkraut, Gruyère cheese, thousand islands. Served with French fries and a pickle

All natural beef patty, pan seared topped with Gruyère or blue cheese, sautéed mushrooms and thin slice of pâté. Served with French fries and a pickle

8oz all natural top sirloin steak cooked to order, topped with melted fín herb butter and served with French fries

Oven baked chicken croquettes served with fresh dill cream sauce, organic brown rice pilaf and chef's vegetables

Based on seasonal ingredients, chef's creation

Mixed greens, julienne carrots, beets, turnip and sliced cucumber with house Dijon vinaigrette

Mixed greens, avocado, green beans, sautéed tiger shrimp, smoked salmon tossed with Dijon vinaigrette and garnished with horseradish

Lump crab meat, avocado, shallots mixed with lemon juice & olive oil and served in a half avocado shell with a side of petite greens

Seared 4oz Ahi tuna served with roasted potatoes, cucumbers, green beans, hard-boiled egg, greens, Niçoise olives, capers and house Dijon vinaigrette

Smoked duck breast served over arugula with olive oil, lemon juice and fresh shaved Parmesan cheese

Chicken, ham, Gruyère cheese, Mornay sauce

Beef braised in a red wine and veal demi glace with vegetables, mushrooms, bacon lardoons, and herbs. Gruyère cheese and crème fraiche

Tiger shrimp, crab meat, asparagus, Gruyère cheese, tomato garlic sauce

Hot corned beef, sauerkraut, Gruyère cheese and Horseradish cream sauce

Tips of beef tenderloin, Gruyère cheese, peppercorn cream sauce

Spinach, artichokes, Brie, Béchamel sauce

Thin sliced house cured salmon served with shallots, capers, local goat cheese crème fraiche and croustinis

A cold preparation of Hudson valley duck foie gras. Served with croustinis and black currant – port wine jam

Fresh mussels steamed in a garlic cream white wine sauce or spicy tomato sauce

Imported French snails baked in a homemade garlic – herb butter

A terrine of chicken liver mousse flavored with chopped black truffle. Served with Dijon mustard, cornichons and croustinis

Selection of six imported French cheeses – Port salut, Bellatoire brie, Bleu d'Auvergne, Comté (aged for 24 months), Brebirousse D'Argental and warm goat cheese and honey croustinis. Served with fresh fruit and jam

8oz all natural top sirloin steak cooked to order, topped with melted fín herb butter and served with French fries

Oven baked chicken croquettes served with fresh dill cream sauce, organic brown rice pilaf and chef's vegetables

Based on seasonal ingredients, chef's creation

All natural beef braised in red wine and veal demi glace with vegetables, mushrooms, bacon lardons, and herbs. Served with mashed potatoes

All natural beef patty, pan seared topped with Gruyère or blue cheese, sautéed mushrooms and thin slice of pâté. Served with French fries and a pickle

Pan seared salmon filet served on a bed of sautéed spinach with an orange citrus sauce

Pan seared grass fed pork tenderloin served with potato gratin, chef's vegetables and mushroom cream sauce

Pan seared grass fed Australian lamb chops cooked to order with garlic and herb butter. Served with mashed potatoes and chef's vegetables

6oz grass fed filet mignon cooked to order and served with potato gratin, chef's vegetables and peppercorn Cognac cream sauce

Mixed greens, julienne carrots, beets, turnip and sliced cucumber with house Dijon vinaigrette

Mixed greens, avocado, green beans, sautéed tiger shrimp, smoked salmon tossed with Dijon vinaigrette and garnished with horseradish

Lump crab meat, avocado, shallots mixed with lemon juice & olive oil and served in a half avocado shell with a side of petite greens

Seared 4oz Ahi tuna served with roasted potatoes, cucumbers, green beans, hard-boiled egg, greens, Niçoise olives, capers and house Dijon vinaigrette

Smoked duck breast served over arugula with olive oil, lemon juice and fresh shaved Parmesan cheese

Roasted beets, orange segments, local goat cheese, roasted walnuts, Belgium endive with Champagne vinaigrette

Butter lettuce and baby Romaine with house made Caesar dressing, garnished with garlic - herb puff pastry and shaved Parmesan cheese

French fries

With garlic and olive oil

Oven roasted with fresh herbs

Potato gratin

Sautéed broccolini with lemon and garlic

Mixed veggies du jour

Bananas cooked in brown sugar, butter and rum. Served with vanilla ice cream

Caramelized bananas, chocolate sauce, crème Anglaise, whipped cream and candied almonds

Fresh raspberries and blackberries, whipped cream and crème Anglaise

Three scoops

French style chocolate mousse

Served with a sauce of caramelized sugar, butter and orange liqueur

Hazelnut chocolate crêpe

Strawberries, whipped cream, crème fraiche and condense milk

Selection of six imported French cheeses – Port salut, Bellatoire brie, Bleu d'Auvergne, Comté (aged for 24 months), Brebirousse D'Argental and warm goat cheese and honey croustinis. Served with fresh fruit and jam