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French music drifts through the dimly lit space while hard cover books cover one wall, and empty wine bottles another. The Creperie’s manager, Mahoney Kassab, believes it’s one of the most romantic spots in town; and, the reservation list that fills up quickly on dates like Valentine’s Day show that the restaurants many customers agree.
“When I came to the restaurant about two years ago, I fell in love with it,” says Mahoney.
Mahoney has been managing the restaurant for several years now, and he has a strong background in the food industry, having owned a Mediterranean restaurant in Riverbend, a French café on Rice Howard Way, an Italian sandwich shop in west Edmonton and a seafood restaurant in Dubai.
His experience served him well when he started managing The Creperie, though he admits the restaurant has always held a pretty strong spot in Edmonton’s dining scene.
CREPE GLACE AU CHOCOLAT
A sweet crepe wrapped around vanilla ice cream topped with a melted Belgian chocolate sauce, whipped cream and toasted almonds.
CREPE FRAMBOISE CARDINAL
A sweet crepe wrapped around vanilla ice cream topped with a hot puree of raspberries, whipped cream and toasted almonds.
CREPERIE'S COMBO CREPE
A sweet crepe wrapped around vanilla ice cream, half topped with melted Belgian chocolate sauce the other half with a hot puree of raspberries, finished with whipped cream and toasted almonds.
CREPE CARIBBEAN
Bananas drizzled with dark rum, wrapped in a sweet crepe, topped with melted Belgian chocolate sauce, whipped cream and toasted coconuts
CREPE A LA SUISSE
Fresh strawberries on a bed of cream cheese and honey spread, folded in a sweet crepe with whipped cream.
FONDUE AU CHOCOLAT
Swiss chocolate fondue served with fresh fruit and biscuits for dipping (suitable for sharing).
LEMON CRÈME BRULEE
A classic French dessert. Light lemon custard with a burned brown sugar crust, served with fresh strawberries.
BLUEBERRY & LEMON SHERBET
Natural fruit, nonfat and nondairy alternative. Garnished with a wafer.
LE COUPE AUX NOIX
In house made triple nut caramel ice cream served with caramelized pecans and hazelnuts, roasted almonds, caramel sauce and whipped cream.
CHOCOLATE HAVEN
In house made chunky chocolate ice cream with melted Belgian chocolate sauce, whipped cream and chocolate chips.
Choice of entree served with fresh vegetables, orzo pasta or risotto.
Crepe Miramar
Cubes of chicken, baby shrimp and fresh fruit in a light curry sauce.
Crepe Jambalaya
Mixed seafood, Italian sausage and tomato sauce.
Crepe Ala Reine
Chicken and veal with mushrooms in a white wine cream sauce.
Crepe Beef Stroganoff
Cubes of beef tenderloin with peppers and mushrooms in a paprika cream sauce.
Crepe Florentine
Creamed spinach with mushrooms topped with mozzarella cheese.
Choice of one of the following desserts.
Crepe Framboise Cardinal
Vanilla ice cream wrapped in a sweet crepe topped with hot raspberry puree, whipped cream and toasted almonds.
Crepe Glaze Au Chocolat
vanilla ice cream wrapped in a sweet crepe topped with hot Belgian chocolate sauce, whipped cream and toasted almonds
Lunch Group Menu
Served with complimentry Croustille au Fromage(Deep Fried Cheese Crepes with jogurt garlic dip, ceasar salad and choice of entree and small dessert. Menu can be personelized for special occassion (Farewell, Birthday etc.) Perfect for groups of eight and more giving you a choice all at one price.
Caeser Salad
Romaine lettuce, croutons and grana cheese with a dressing of olive oil, vinegar, mustard, anchovies and capers.
Choice of entree served with fresh vegetables and orzo pasta. 15.00
Crepe Miramar
Cubes of chicken, baby shrimp and fresh fruit in a light curry sauce.
Crepe Jambalaya
Mixed seafood, Italian sausage and tomato sauce.
Crepe Ala Reine
Chicken and veal with mushrooms in a white wine cream sauce.
Crepe Beef Stroganoff
Cubes of beef tenderloin with peppers and mushrooms in a paprika cream sauce.
Crepe Florentine
Creamed spinach with mushrooms topped with mozzarella cheese.
Beef Medaillion Chasseur
Small AAA Beef medallion topped with wine and herbs sauteed mushrooms. Served with sweet potato fries
Gourmand Bison Burger
8 oz bison burger topped with in house made tomato rilish and mozzarella, gruyere and emmenthal cheeses. Served with sweet potato fries.
Choice of one of the following desserts.
Crepe Framboise Cardinal
Vanilla ice cream wrapped in a sweet crepe topped with hot raspberry puree, whipped cream and toasted almonds.
Crepe Glaze Au Chocolat
vanilla ice cream wrapped in a sweet crepe topped with hot Belgian chocolate sauce, whipped cream and toasted almonds
Combination
Vanilla ice cream wrapped in a sweet crepe topped with hot Belgian chocolate & hot raspberry puree sauce, whipped cream and toasted almonds.
Appetizers
Croustille Au Fromage $6.50 or French Fries $4.50
Croustille Au Fromage
French Fries
Fettuccine
( available with Alfredo or cheese)
Crepe Cordon Bleu
Chicken Fingers
French Cheese Burger
Mini Crepe Glace Au Chocolate
Mini Crepe Raspberry Cardinal
Ice Cream & Cookies
FRUIT SALAD & CROISSANT
Yogurt topped with Harvest Crunch Cereal and Fruits
MEDITERRANEAN SALAD
Lettuce tossed in fresh feta cheese vinaigrette, tomatoes and cucumbers with red oinion, black olives, bell peppers and crisp chips
CEASER SALAD
Romaine lettuce with a dressing of olive oil, vinegar, mustard, anchovies and capers with fresh Parmesan and crutons
Served with Hash Brown Potatoes. Note: GF – Available Gluten Free
EGGS BENEDICT A LA CREPERIE (GF)
Two poached eggs on English muffins, topped with SMOKED SALMON or BACON or HAM, and Hollandaise sauce
WAFFLE WITH HAM & SCRAMBLED EGG or SUNNYSIDE
Served with Syrup
EGGS BENEDICT A LA CREPERIE (GF)
Two poached eggs on English muffins, topped with SMOKED SALMON or BACON or HAM, and Hollandaise sauce
SCRAMBLED or SUNNY SIDE UP EGGS
Served with HAM or BACON or BEEF SAUSAGE
BEEF SAUSAGE WRAP
Beef Sausage and Scrambled Egg wrapped with Cheddar Cheese, Jalapenos, Green Pepper, and Tomatoes
STEAK & EGG CHASSEUR (GF)
Beef Tenderloin Medallion broiled to your liking and served with Wild Mushrooms Demi-Glace Sauce, and a choice of SCRAMBLED or SUNNY SIDE UP EGGS
FARM OMELETTE
Ham, peppers, cheddar cheese and tomatoes served with hash browns
VEGETARIAN OMELETTE
Eggplant, peppers, onions, tomatoes and spinach served with hash browns
CREPE A LA REINE
Chicken and Veal with Mushrooms in light Wine-Cream Sauce
CREPE CORDON BLUE (GF)
Diced Chicken Breast, Ham and Tomatoes baked with Cheddar Cheese Sauce
FRUIT WAFFLE
Waffle with Whipped Cream Cheese, topped with Strawberry and a choice of Chocolate or Raspberry Sauce
DRINKS
Espresso
Non Alcoholic Drinks
Wine and Cocktails
CHAMPAGNE AND ORANGE JUICE
FRESH JUICE
CHAMPAGNE AND COMBINATION BERRY COCTAIL
CROUSTILLE AU FROMAGE.
Lightly seasoned deep fried cheese crepes. Served with a garlic greek yogurt dip. Small basket 9.50 Large basket
BAKED CRAB, ARTICHOKE AND PARMESAN DIP.
Crabmeat baked with artichokes, light cream, shallots, and jalapeno and parmesan cheese. Served with sliced French baguette and tri coloured tortilla chips.
BAKED BRIE.
Half brie wrapped and baked with filo pastry. Served on a bed of cranberry coulis and a side of fresh fruit.
VARIETY CHEESE PLATE.
Slices of blue cheese, camembert and brie. Served with grapes, walnuts and garden salad.
SEAFOOD CHOWDER.
Creamy seafood chowder with mussels, shrimp, salmon and scallops.
WILD MUSHROOM SOUP.
Garnished with a drizzle of balsamic vinegar reduction.
BAKED FRENCH ONION SOUP.
Baked with croutons and a blend of mozzarella, gruyere & Swiss cheeses.
Small 6.95 Large 9.95 All Dressings are made in house from olive or Canola Oil
SPINACH PEAR & BLUE CHEESE.
Baby spinach tossed with a port and pear vinaigrette, topped with sliced baked pears, blue cheese, caramelized pecans and dried cranberries.
MEDITERRANEAN
Romaine lettuce tossed in fresh feta cheese vinaigrette, tomatoes and cucumbers, red onion, black olives, bell peppers and crisp chips.
MIMOSA
Romaine lettuce tossed in a creamy dill dressing, sliced mushrooms, carrots, and chopped egg.
CEASAR
Mixture of fresh greens in a blueberry vinaigrette, strawberries and melon and caramelized pecans.
CALIFORNIA SALAD.
Romaine lettuce with a dressing of olive oil, vinegar, mustard, anchovies and capers with fresh parmesan and croutons.
Crepes come topped with hollandaise sauce (unless otherwise specified) and are served with orzo pasta and fresh seasonal vegetables.
CREPE A LA REINE.
Bite size chicken breast and veal with mushrooms in a wine cream sauce.
CREPE MIRAMAR.
Bite sized chicken breast, baby shrimp and peach compote in a light curry cream sauce.
CREPE CORDON BLEU.
Diced chicken breast, black forest ham, sundried tomato, tomato filets and basil with a cheddar cheese sauce.
CREPE STROGANOFF.
Strips of beef tenderloin grilled with peppers, onions, pickles and mushrooms in a demi-glace paprika cream sauce.
CREPE ROSENKRANZ.
Fresh asparagus, brie and smoke salmon with creamy cheese sauce.
CREPE PACIFIC.
Salmon, baby shrimp and asparagus in a creamy dill sauce.
CREPE GINGER BEEF.
Beef tenderloin cooked with our spicy sweet ginger sauce with crunchy celery and carrots.
CREPE JAMBALAYA.
Combination of baby shrimp, scallops, monkfish and hot Italian sausage with okra, sweet peppers and our own tomato and herb sauce.
CREPE FRA DIAVOLO.
Black Tiger Shrimps flamed with brandy and sautéed with red pepper in our tomato herb sauce with an herb crepe.
CREPE SEAFOOD AMERICAINE.
Scallops, shrimps and monkfish in a tarragon lobster sauce in an herb crepe.
CREPE FLORENTINE.
Creamed spinach with mushrooms sprinkled with our cheese blend.
CREPE ASPARAGUS.
Fresh asparagus and brie with a creamy cheese sauce.
CREPE RATATOUILLE.
Eggplant, zucchini, tomatoes, red pepper, onion, garlic and herbs, topped with our cheese mix in an herb crepe.
VEAL SCALOPPINI.
Veal strip loin flattened and coated with panko breading covered in our wild mushroom cream sauce. Served with garlic roasted potatoes and fresh seasonal vegetables. Garnished with a lemon wedge.
MEDALLIONS OF BEEF CHASSEUR.
Two AAA Beef tenderloins grilled with a wild mushroom and red wine demi-glace. Served with sweet potato fries and fresh seasonal vegetables.
STEAK AND FRITES.
8oz AAA Strip loin sprinkled with steak mix peppercorn, open faced on a French sour dough baguette. Served with sweet potatoes fries with chipotle mayonnaise OR French fries.
LAMB SHANK PROVENCALES.
Slow braised lamb shank in a red wine, tomato and rosemary sauce. Served with garlic mashed potatoes and fresh seasonal vegetables. Second shank 14.00
SEAFOOD AIOLI ON FETTUCINI.
Tiger Prawns, salmon and mussels served on a bed of fettuccini with a garlic olive oil and cream sauce.
GOURMAND BISON BURGER.
8oz bison burger topped with in house made tomato relish and a mix of mozzarella, emmenthal and gruyere cheeses. Served on a French sour dough baguette with sweet potato fries and chipotle mayonnaise.
SHRIMP SKEWER.
Skewer of seven prawns grilled in garlic butter.
GRILLED SCALLOPS.
Four scallops grilled in olive oil with salt and pepper.
SAUTEED MUSHROOMS.
A generous portion of fried garlic butter mushrooms.
GRILLED CHICKEN.
Side of chicken pieces grilled in garlic butter.
CROUSTILLE AU FROMAGE.
Lightly seasoned deep fried cheese crepes. Served with a garlic Greek yogurt dip.
BAKED CRAB, ARTICHOKE AND PARMESAN DIP.
Crabmeat baked with artichokes, light cream, shallots, and jalapeno and parmesan cheese. Served with sliced French baguette and tri coloured tortilla chips.
MUSHROOM FLORENTINE.
Mushrooms topped with creamed spinach and smoked salmon baked in a cheese blend and hollandaise sauce. Served with French baguette slices.
ESCARGOT A LA CHEF.
Six plump French snails sautéed with garlic and onions and baked with spinach, cream and hollandaise sauce. Served on mushroom caps with French baguette slices.
BAKED BRIE.
Half brie wrapped and baked with filo pastry. Served on a bed of cranberry coulis and a side of fresh fruit.
VARIETY CHEESE PLATE.
Slices of blue cheese, camembert and brie. Served with grapes, walnuts and garden salad.
ESCARGOT PROVENCALES.
Six plump French snails sautéed with garlic butter, herbs and tomatoes. Served with French baguette slices.
MUSSELS APPETIZER.
Fresh mussels simmered with garlic, white wine and tomatoes and herbs. Served with French baguette slices.
Small 6.95 Large 9.95 All Dressings are made in house from olive or Canola Oil
SPINACH PEAR & BLUE CHEESE.
Baby spinach tossed with a port and pear vinaigrette, topped with sliced baked pears, blue cheese, caramelized pecans and dried cranberries.
MEDITERRANEAN.
Romaine lettuce tossed in fresh feta cheese vinaigrette, tomatoes and cucumbers, red onion, black olives, bell peppers and crisp chips.
MIMOSA
Romaine lettuce tossed in a creamy dill dressing, sliced mushrooms, carrots, and chopped egg.
CEASAR
Romaine lettuce with a dressing of olive oil, vinegar, mustard, anchovies and capers with fresh parmesan and croutons.
CALIFORNIA SALAD.
Mixture of fresh greens in a blueberry vinaigrette, strawberries and melon and caramelized pecans.
CREPE A LA REINE.
Bite size chicken breast and veal with mushrooms in a wine cream sauce.
CREPE MIRAMAR.
Bite sized chicken breast, baby shrimp and peach compote in a light curry cream sauce.
CREPE CORDON BLEU.
Diced chicken breast, black forest ham, sundried tomato, tomato filets and basil with a cheddar cheese sauce.
CREPE STROGANOFF.
Strips of beef tenderloin grilled with peppers, onions, pickles and mushrooms in a demi-glace paprika cream sauce.
CREPE ROSENKRANZ.
Fresh asparagus, brie and smoke salmon with creamy cheese sauce.
CREPE PACIFIC.
Salmon, baby shrimp and asparagus in a creamy dill sauce.
CREPE GINGER BEEF.
Beef tenderloin cooked with our spicy sweet ginger sauce with crunchy celery and carrots.
CREPE ST. JACQUES.
Scallops in a sherry cream sauce with mushrooms in an herb crepe.
CREPE JAMBALAYA.
Combination of baby shrimp, scallops, monkfish and hot Italian sausage with okra, sweet peppers and our own tomato and herb sauce.
CREPE FRA DIAVOLO.
Black Tiger Shrimps flamed with brandy and sautéed with red pepper in our tomato herb sauce with an herb crepe.
CREPE SEAFOOD AMERICAINE.
Scallops, shrimps and monkfish in a tarragon lobster sauce in an herb crepe. VEGETARIAN CREPES
CREPE FLORENTINE.
Creamed spinach with mushrooms sprinkled with our cheese blend.
CREPE ASPARAGUS.
Fresh asparagus and brie with a creamy cheese sauce.
CREPE RATATOUILLE.
Eggplant, zucchini, tomatoes, red pepper, onion, garlic and herbs, topped with our cheese mix in an herb crepe.
DUCK CONFIT A L’ORANGE.
Marinade duck legs served with an orange demi- glace. Served with coconut rice and fresh seasonal vegetables.
CHICKEN CORDON BLEU.
Chicken breast stuffed with prosciutto ham and gruyere cheese. Coated with panko breading and baked, served with a sauce of caramelized onions, cream, apple cider vinegar and onion. Served with garlic roasted potatoes and fresh seasonal vegetables.
VEAL SCALOPPINI.
Veal strip loin flattened and coated with panko breading covered in our wild mushroom cream sauce. Served with garlic roasted potatoes and fresh seasonal vegetables. Garnished with a lemon wedge.
MEDALLIONS OF BEEF CHASSEUR.
Two AAA Beef tenderloins grilled with a wild mushroom and red wine demi-glace. Served with sweet potato fries and fresh seasonal vegetables.
RIBEYE STEAK.
10oz AAA Alberta beef ribeye sprinkled with steak peppercorn mix and covered with a port wine demi-glace. Served with sweet potato fries with chipotle mayonnaise and fresh seasonal vegetables.
LAMB SHANK PROVENCALES.
Slow braised lamb shank in a red wine, tomato and rosemary sauce. Served with garlic mashed potatoes and fresh seasonal vegetables. Second shank 14.00
CEDAR BAKED SALMON FILET.
Pacific salmon glazed with maple and baked on a cedar plank. Served with garlic mashed potatoes with fresh seasonal vegetables.
MUSSELS MARSEILAISE .
1 1/2 pounds of fresh mussels simmered with white wine, Sambuca, tomatoes, herbs and garlic. Served with French baguette slices.
SEAFOOD AIOLI ON FETTUCINI.
Tiger Prawns, salmon and mussels served on a bed of fettuccini with a garlic olive oil and cream sauce.
GRILLED LAMB RACK.
Four pieces of tender lamb rack cooked ‘medium to medium rare’ in a red wine and mustard cream sauce. Served with garlic mashed potatoes and sautéed spinach and mushrooms.
SHRIMP SKEWER.
Skewer of seven prawns grilled in garlic butter.
GRILLED SCALLOPS.
Four scallops grilled in olive oil with salt and pepper.
SAUTEED MUSHROOMS.
A generous portion of fried garlic butter mushrooms.
GRILLED CHICKEN.
Side of chicken pieces grilled in garlic butter.
Crepes come topped with hollandaise sauce (unless otherwise specified) and are served with roasted baby potatoes and fresh seasonal vegetables.
CREPE MIRAMAR.
Bite sized chicken breast, baby shrimp and peach compote in a light curry cream sauce.
CREPE CORDON BLEU.
Diced chicken breast, black forest ham, sundried tomato, tomato filets and basil with a cheddar cheese sauce.
CREPE ROSENKRANZ.
Fresh asparagus, brie and smoke salmon with creamy cheese sauce.
CREPE PACIFIC.
Salmon, baby shrimp and asparagus in a creamy dill sauce.
CREPE GINGER BEEF.
Beef tenderloin cooked with our spicy sweet ginger sauce with crunchy celery and carrots.
CREPE ST. JACQUES.
Scallops in a sherry cream sauce with mushrooms in an herb crepe.
CREPE JAMBALAYA.
Combination of baby shrimp, scallops, monkfish and hot Italian sausage with okra, sweet peppers and our own tomato and herb sauce.
CREPE FRA DIAVOLO.
Black Tiger Shrimps flamed with brandy and sautéed with red pepper in our tomato herb sauce with an herb crepe.
CREPE SEAFOOD AMERICAINE.
Scallops, shrimps and monkfish in a tarragon lobster sauce in an herb crepe.
Crepes come topped with hollandaise sauce (unless otherwise specified) and are served with roasted baby potatoes and fresh seasonal vegetables.
CREPE ASPARAGUS
Fresh asparagus and brie with a creamy cheese sauce.
CREPE RATATOUILLE.
Eggplant, zucchini, tomatoes, red pepper, onion, garlic and herbs, topped with our cheese mix in an herb crepe.
CREPE GLACE AU CHOCOLAT
A sweet crepe wrapped around vanilla ice cream topped with a melted Belgian chocolate sauce, whipped cream and toasted almonds.
CREPE FRAMBOISE CARDINAL
A sweet crepe wrapped around vanilla ice cream topped with a hot puree of raspberries, whipped cream and toasted almonds.
CREPERIE'S COMBO CREPE
A sweet crepe wrapped around vanilla ice cream, half topped with melted Belgian chocolate sauce the other half with a hot puree of raspberries, finished with whipped cream and toasted almonds.
CREPE CARIBBEAN
Bananas drizzled with dark rum, wrapped in a sweet crepe, topped with melted Belgian chocolate sauce, whipped cream and toasted coconuts
CREPE A LA SUISSE
Fresh strawberries on a bed of cream cheese and honey spread, folded in a sweet crepe with whipped cream.
CREPE AU POMME
Baked sliced apples topped with a German streusel mixture of brown sugar, cinnamon, butter and pecans. Wrapped in a sweet crepe served with vanilla ice cream and whipped cream.
FONDUE AU CHOCOLAT
Swiss chocolate fondue served with fresh fruit and biscuits for dipping (suitable for sharing).
LEMON CRÈME BRULEE
A classic French dessert. Light lemon custard with a burned brown sugar crust, served with fresh strawberries.
BLUEBERRY & LEMON SHERBET
Natural fruit, nonfat and nondairy alternative. Garnished with a wafer.
LE COUPE AUX NOIX
In house made triple nut caramel ice cream served with caramelized pecans and hazelnuts, roasted almonds, caramel sauce and whipped cream.
CHOCOLATE HAVEN
In house made chunky chocolate ice cream with melted Belgian chocolate sauce, whipped cream and chocolate chips.
BAKED CRAB, ARTICHOKE AND PARMESAN DIP.
Crabmeat baked with artichokes, light cream, shallots, and jalapeno and parmesan cheese. Served with gluten free bread and gluten free tortilla chips.
MUSHROOM FLORENTINE.
Mushrooms topped with creamed spinach and smoked salmon baked in a cheese blend and hollandaise sauce. Served with gluten free bread.
ESCARGOT A LA CHEF.
Six plump French snails sautéed with garlic and onions and baked with spinach, cream and hollandaise sauce. Served on mushroom caps with gluten free bread.
VARIETY CHEESE PLATE.
Slices of blue cheese, cremembert and brie. Served with grapes, walnuts and garden salad.
ESCARGOT PROVENCALES.
Six plump French snails sautéed with garlic butter, herbs and tomatoes. Served with gluten free bread.
MUSSELS APPETIZER.
Fresh mussels simmered with garlic, white wine and tomatoes and herbs. Served with gluten free bread.
BAKED FRENCH ONION SOUP.
Baked with gluten free croutons and a blend of mozzarella, gruyere & Swiss cheeses.
Small 6.95 Large 9.95 All Dressings are made in house from olive or Canola Oil
SPINACH PEAR & BLUE CHEESE.
Baby spinach tossed with a port and pear vinaigrette, topped with sliced baked pears, blue cheese, caramelized pecans and dried cranberries.
MEDITERRANEAN
Romaine lettuce tossed in fresh feta cheese vinaigrette, tomatoes and cucumbers, red onion, black olives, bell peppers and crisp chips.
MIMOSA
Romaine lettuce tossed in a creamy dill dressing, sliced mushrooms, carrots, and chopped egg.
CEASAR
Mixture of fresh greens in a blueberry vinaigrette, strawberries and melon and caramelized pecans.
CALIFORNIA SALAD.
Romaine lettuce with a dressing of olive oil, vinegar, mustard, anchovies and capers with fresh parmesan and gluten free croutons.
DUCK CONFIT A L’ORANGE.
Marinade duck legs served with an orange demi- glace. Served with coconut rice and fresh seasonal vegetables.
MEDALLIONS OF BEEF CHASSEUR.
Two AAA Beef tenderloins grilled with a wild mushroom and red wine demi-glace. Served with roasted potatoes and fresh seasonal vegetables.
RIBEYE STEAK.
10oz AAA Alberta beef ribeye sprinkled with steak peppercorn mix and covered with a port wine demi-glace. Served with roasted potatoes and fresh seasonal vegetables.
LAMB SHANK PROVENCALES.
Slow braised lamb shank in a red wine, tomato and rosemary sauce. Served with garlic mashed potatoes and fresh seasonal vegetables. Second shank 14.00
CEDAR BAKED SALMON FILET.
Pacific salmon glazed with maple and baked on a cedar plank. Served with garlic mashed potatoes with fresh seasonal vegetables.
MUSSELS MARSEILAISE .
1 1/2 pounds of fresh mussels simmered with white wine, Sambuca, tomatoes, herbs and garlic. Served with gluten free bread.
GRILLED LAMB CHOP.
Four pieces of tender lamb chop cooked ‘medium to medium rare’ in a red wine and mustard cream sauce. Served with garlic mashed potatoes and sautéed spinach and mushrooms.
SHRIMP SKEWER.
Skewer of seven prawns grilled in garlic butter.
GRILLED SCALLOPS.
Four scallops grilled in olive oil with salt and pepper.
SAUTEED MUSHROOMS.
A generous portion of fried garlic butter mushrooms.
GRILLED CHICKEN.
Side of chicken pieces grilled in garlic butter.
BAKED CRAB, ARTICHOKE AND PARMESAN DIP.
Crabmeat baked with artichokes, light cream, shallots, and jalapeno and parmesan cheese. Served with sliced French baguette and tri coloured tortilla chips.
BAKED BRIE.
Half brie wrapped and baked with filo pastry. Served on a bed of cranberry coulis and a side of fresh fruit.
VARIETY CHEESE PLATE.
Slices of blue cheese, cremembert and brie. Served with grapes, walnuts and garden salad.
BAKED FRENCH ONION SOUP.
Baked with croutons and a blend of mozzarella, gruyere & Swiss cheeses.
Small 6.95 Large 9.95 All Dressings are made in house from olive or Canola Oil
SPINACH PEAR & BLUE CHEESE.
Baby spinach tossed with a port and pear vinaigrette, topped with sliced baked pears, blue cheese, caramelized pecans and dried cranberries.
MEDITERRANEAN
Romaine lettuce tossed in fresh feta cheese vinaigrette, tomatoes and cucumbers, red onion, black olives, bell peppers and crisp chips.
MIMOSA
Romaine lettuce tossed in a creamy dill dressing, sliced mushrooms, carrots, and chopped egg.
CEASAR
Romaine lettuce with a dressing of olive oil, vinegar, mustard, anchovies and capers with fresh parmesan and croutons.
CALIFORNIA SALAD.
Mixture of fresh greens in a blueberry vinaigrette, strawberries and melon and caramelized pecans.
Crepes come topped with hollandaise sauce (unless otherwise specified) and are served with roasted potatoes and fresh seasonal vegetables.
CREPE MIRAMAR.
Bite sized chicken breast, baby shrimp and peach compote in a light curry cream sauce.
CREPE CORDON BLEU.
Diced chicken breast, black forest ham, sundried tomato, tomato filets and basil with a cheddar cheese sauce.
CREPE ROSENKRANZ.
Fresh asparagus, brie and smoke salmon with creamy cheese sauce.
CREPE PACIFIC.
Salmon, baby shrimp and asparagus in a creamy dill sauce.
CREPE GINGER BEEF.
Beef tenderloin cooked with our spicy sweet ginger sauce with crunchy celery and carrots.
CREPE JAMBALAYA.
Combination of baby shrimp, scallops, monkfish and hot Italian sausage with okra, sweet peppers and our own tomato and herb sauce.
CREPE FRA DIAVOLO.
Black Tiger Shrimps flamed with brandy and sautéed with red pepper in our tomato herb sauce with an herb crepe.
CREPE ASPARAGUS.
Fresh asparagus and brie with a creamy cheese sauce.
CREPE RATATOUILLE.
Eggplant, zucchini, tomatoes, red pepper, onion, garlic and herbs, topped with our cheese mix in an herb crepe
DUCK CONFIT A L’ORANGE.
Marinade duck legs served with an orange demi- glace. Served with coconut rice and fresh seasonal vegetables.
MEDALLIONS OF BEEF CHASSEUR.
Two AAA Beef tenderloins grilled with a wild mushroom and red wine demi-glace. Served with sweet potato fries and fresh seasonal vegetables.
STEAK AND FRITES.
8oz AAA Strip loin sprinkled with steak mix peppercorn, open faced on a French sour dough baguette. Served with sweet potatoes fries with chipotle mayonnaise OR French fries.
LAMB SHANK PROVENCALES.
Slow braised lamb shank in a red wine, tomato and rosemary sauce. Served with garlic mashed potatoes and fresh seasonal vegetables. Second shank 14.00
SHRIMP SKEWER.
Skewer of seven prawns grilled in garlic butter.
GRILLED SCALLOPS.
Four scallops grilled in olive oil with salt and pepper.
SAUTEED MUSHROOMS.
A generous portion of fried garlic butter mushrooms.
GRILLED CHICKEN.
Side of chicken pieces grilled in garlic butter.
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I love this restaurant. The chocolate crepes are amazing and a definite must when you order. An only 5 star review from me ever.
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