Ratatouille: Big Flavors from the Big Screen


Remy’s Berries and Cheeses

Variety of meats, berries, cheeses, and crackers


Moules Marinieres

Steamed mussels sauteed in a white wine reduction served with grilled French baguette

Soup & Salad

Potato and Leek Soup

Creamy potato and leek soup with chopped celery, drizzled with white truffle oil


Arugula Salad

Arugula, shaved carrots, radish, and red onion with a champagne vinegar dijon dressing



Steak au Poivre

Pan seared 8oz sirloin made to order topped with a creamy peppercorn sauce


Collette’s Coq Au Vin

Red wine braised chicken thigh with carrots and button mushrooms


Salmon a la Gusteau

Pan seared salmon with a white wine beurre blanc sauce


Vegetable Tarte Salee

Sauteed spinach & roasted artichoke pastry with gruyere cheese




Layered roasted zucchini, yellow squash, eggplant, bell peppers, and tomato

Pomme Puree

Buttery potato puree with garlic and chive



Mousse Au Chocolat

French dark chocolate mousse, cafe whipped cream, and chocolate shavings

Creme Brulee Cheesecake

Topped with a house-made raspberry whipped cream and raspberry dust