Dîner du mercredi
Service à 18h00
Veuillez réserver votre place à table deux jours en avance
au Département de Français, 618 Van Hise Hall, tél. 262-3941.
24 janvier Poulet roti, sauce moutarde
- Chicken roasted with shallots, rosemary, sage and mustard vinaigrette.
- 31 janvierOsso bucco a la française
- Beef shank braised in white wine with carrots, celery, parsley, thyme, and garlic.
7 févrierCouscous mariniere
- Seafood couscous with mussels, scallops, shrimp, assorted fish, carrots, onions, zucchini, tomatoes and chick peas. Served with homemade harissa sauce. A vegetarian version also served.
14 février Steak marchand de vin
- Tenderloin of beef served with a reduced red wine sauce.
21 févrierPoisson gratine aux champignons
- Fish poached in white wine, covered with a light cream sauce, sautéed mushrooms and fresh grated gruyère..
28 févrierPorc a la normande
- Pork in a cream sauce reduction of sautéed apples, shallots, thyme, cider and calvados.
6 mars Poulet au citron
Chicken marinated overnight in chives, parsley, tarragon, thyme, mushrooms, shallots, fresh lemon juice and gin, then sautéed.
13 mars Vacances de printemps. Pas de repas.
20 mars Steak au poivre frais de madagascar
- Sautéed tenderloin of beef served in a cream sauce with shallots, Dijon mustard, cognac and green peppercorns imported from Madagascar.
27 marsBouillabaisse
- Provençal fish stew with onions, carrots, fennel, mussels, shrimp and Pernod. Served with new red potatoes and red peppers and garlic rouille sauce.
3 avril Couscous maison
- Traditional North African couscous served with carrots, potatoes, zucchini, onions, green beans and chick peas, accompanied with a homemade harissa sauce. Baked chicken served separately.
10avril Ragout de crevettes a la bretonne
- Shrimp stew with carrots, leeks, celery, pearl onions, mushrooms, white wine and cream. Served with fresh pasta.
17avril Fettuccine au poulet a la maltaise
Fettucini tossed with fresh asparagus and breast of chicken with an orange-flavored hollandaise sauce.
24 avril Gigot d'agneau a la provençale
- Leg of lamb roasted and served with a pesto sauce and seasonal vegetables.
1 mai Semaine du grand diner. Pas de repas.
8 mai Poulet en cocotte
- Chicken poached in Pernod and red, yellow and green peppers and petits pois.
Tous nos dîners sont accompagnés de vin, salade, dessert, café ou espresso.
$7.00 * Carte de 10 repas: $55.00 * Carte de 5 repas: $30.00
Déjeuner du vendredi
Service à 12h15
Veuillez réserver votre place à table deux jours en avance
au Département de Français, 618 Van Hise Hall, tél. 262-3941.
26 janvier Gratin de chou-fleur au fromage
- Cauliflower baked in a light cream and cheese sauce. Rice with basil and petits pois served on the side.
- 2 févrierPithiviers
- Puff pastry filled with ham and/or vegetables in a cheese sauce.
9février Meli-melo de legumes au thym frais
- Sautéed leeks, celery, zucchini, eggplant with persillade (a blend of chopped garlic and parsley). Served over fresh pasta.
16 février Macaronis aux aubergines au four
- Pasta baked with eggplant in a light cream sauce, then topped with a tomato sauce.
23 févrierQuiche maison
Vegetable and cheese quiche.
1 mars Pilaf safran aux legumes
- Saffron rice pilaf with artichokes, onion, tomatoes, slivered almonds and zucchini.
8 mars Crepes farcies
- Crêpes stuffed with seafood and/or vegetables with a béchamel sauce.
15 marsVacances de printemps. Pas de repas.
22 mars Souffle maison
- Cheese and vegetable
soufflé.29 marsCroissants au four
- Baked croissants with ham, tomatoes, cheese and fresh basil. A vegetarian version also served.
5 avrilVendredi saint. Pas de repas.
12 avril Pizza a la ratatouille
- Pizza topped with sautéed eggplant, courgettes, onions, peppers, tomatoes, basil and asagio cheese.
19 avril Le grand aïoli
Salad with artichoke hearts, carrots, potatoes, green beans, cauliflower, eggs and shrimp. Served with a creamy garlic and basil sauce. A vegetarian version also served.
26 avril Salade mechquia
- A Tunisian salad made with red bell peppers, tomatoes, eggs, tuna and capers. Served with an olive oil and lemon vinaigrette. A vegetarian version also served.
3 maiSemaine du grand diner. Pas de repas.
10 mai Pates aux morilles et aux asperges
Pasta with morel mushrooms and asparagus in a light cream sauce. Served with fresh grated parmesan.
Tous nos déjeuners sont accompagnés de vin, salade, dessert, café ou espresso.
$5.00 * Carte de 10 repas: $35.00 * Carte de 5 repas: $17.50
