Bistro le Cep

Fresh Mussels in a Wine and Garlic Broth served with Fresh Herbs

Succulent Smoked Salmon served with Fresh Watercress Vinaigrette and Calvados marinated Apples

Duck Pâté with Cumberland Sauce

Ripe Avocado stuffed with Crabmeat and Shrimp served with fresh Watercress

Succulent Burgundy Snails in Homemade Seven Herb Garlic Butter au Gratin

Pan Seared Sea Scallop over tossed Baby Spinach and a Saffron Gastrique

Traditional Onion Soup with Gruyere Cheese

Chilled Potato and Leek Soup

Crisp House Salad with your Choice of Dressing - Caesar, Italian, French, Blue Cheese or House

Crisp Romaine Lettuce tossed with a light Caesar Dressing, served with a crusted Goat Cheese Bruschetta

Sliced Vine Ripe Tomatoes, Sweet Onion and Blue Cheese, served with House Dressing

Pan Roasted Calves' Liver with Apples, Crisp Bacon, and Homemade French Fried Potatoes

Grilled 13 oz. Certified Black Angus Sirloin Steak with Green Peppercorn Sauce served with Homemade French Fried Potatoes

Tender Filet Steak wrapped with Bacon and grilled to perfection served with a Pinot Noir Reduction, Creamed Potatoes and Vegetables

Crisp Crab Cakes topped with a light Pimento Sauce and served with Angel Hair Pasta and Fresh Vegetables

Fresh Fish and Shellfish simmered with Onions, Tomatoes, Fennel, Leeks, Garlic, Olive Oil, and Fresh Herbs

Fresh Fillet of New England Cod baked with Herbs, Seasonal Vegetables, Petit Shrimp and Crabmeat in Parchment Paper

Potato Crusted Baked Filled of Fresh AlaskanSalmon with Green Beans and Bearnaise Sauce

Sautéed Shrimp with Roasted Garlic Served with Grilled Beefsteak Tomato, White Beans and Fried Onions

Pan Roasted Catch of the Day in Lemon Butter Sauce with Capers served with Fresh Grilled Vegetables

Pan Roasted Fresh Fillet of Chilean Sea Bass topped with a light Velouté Sauce served with Garlic Leaf Spinach and Roasted Potatoes

Braised Chicken in Red Wine with Carrots, Mushrooms and Onions

Breast of Chicken sautéed in Olive Oil with Wild Mushrooms topped with Goat Cheese and Tomato Concasse, served with Spätzle and Fresh Green Beans

Half of a Roasted Duck with a Bigarade Sauce, Lentils and Red Cabbage

Tender Cutlets of Milk-Fed Veal sautéed in Olive Oil served with Mushroom Sauce, Carrots, Fresh Green Beans, and Spätzle

Grilled Pork Chop and Charcutiere Sauce, served with Creamed Potatoes and Red Cabbage

Pot Roasted Rabbit in a light Mustard Sauce with Fresh Green Beans and Buttered Spätzle