Dinner Menu

(Available on Monday-Thursday : 4:00pm-9:00pm, Friday : 4:00pm-9:30pm, Saturday : 4:00pm-10:00pm and Sunday : 4:00pm-9:00pm)

APPETIZERS

Nos Soupes

Soupe du Jour

Cup

Bowl

Soup of the day

Soupe a l'Oignon

Bowl

French Onion Soup

Nos Spécialités

Escargots au Beurre d'Ail

Small 8

Large 15

Small (6 Snails) or Large (12 Snails)

in a Garlic, Butter and Parsley Sauce

Moules Marinières

Small 7.50Large 10

Small (1/2 lb) or Large (3/4 lb) Black Mussels

in White Wine, Shallots and Garlic Creamy Sauce

Moules Provencales

Small

7.50

Large 10

Small (1/2 lb) or Large (3/4 lb) Black Mussels

in Fresh Tomato, White Wine, Shallots and Garlic Sauce

Coquilles Saint-Jacques10

Marinated Scallops on a Bed of Cucumber with Mint and Citrus Segments

Cuisses de Grenouille 10

Frog Legs traditionally prepared with Butter,

Garlic and Parsley Sauce and served with Salad

Assiette du Berger

3 Cheeses Plate served with Mixed Greens and Toasts

Assiette de Charcuterie

3 Charcuterie Plate served with Mixed Greens, French Pickle, Tapenade, Toasts

Raviole a la Mousse de Poulet

Two Large Home-Made Ravioli Stuffed with Chicken Mousse,

served on a Bed of Wild Mushroom Sauce, topped with Melted Gruyere Cheese

Assiette de Foie Gras Fait Maison

Home-Made Duck Liver Mousse, Popular and Well-known Delicacy,

Rich, Buttery, served with Salade Frisée

Nos Salades :

Salade Verte

Mixed Greens Salad and Sliced Tomatoes,

served with Home-Made French Vinaigrette Dressing

Salade Romaine

Romaine Salad, Sliced Tomatoes,

served with Home-Made Parmesan and Anchovies Dressing

Salade Végétarienne 9

Confit of Zucchini, Bellpepper, Eggplant, served with Tomato,

Pesto Sauce and Balsamic Reduction

Salade Tomate et Mozzarella

Tomato, Mozzarella Cheese, Pesto Sauce and Mixed Greens Salad

Salade de Chèvre Chaud

Mixed Greens Salad, Walnut and Three Warm Goat Cheese Toasts

Salade Lyonnaise

Poached Eggs on a Bed of Salad Frisée, Bacon, Croutons

Salade de Saumon Fumé

Smoked Salmon on a Bed of Salad Frisée, served with Large Onion Rings and Lemon

Salade Niçoise

White Chunk Tuna, Boiled Eggs, Green Beans, Tomatoes, Bell Pepper,

Black Olives, Anchovies, Potatoes, served on a Bed of Mixed Greens Salad

Salade d’Endives 12

Crunchy Belgium Endive Leaves, Sliced Tomatoes, topped with Sliced Apple,

Walnut, Blue Cheese, served with an Old Fashionned Mustard Dressing

Salade Orientale 12

Spinach Salad topped with Avocado, Boiled Eggs, Green Beans, Pineapple, Tomato,

Wontons, Grilled Almonds, served with an Orange and Honey Vinaigrette

Salade Poire Pochée 12

Spinach Salad topped with Pear Poached in Red Wine, Potatoe, Sliced Onion,

Blue Cheese, Caramelized Pecan, served with French Vinaigrette

Salade au Steak de Thon 13

Mixed Greens Salad with Grilled Sesame Crusted Ahi Tuna, Avocado, Tomato,

Sliced Orange, served with an Orange and Honey Vinaigrette

ENTREES

Massilia Special

Tuesday :

Veau Marengo

'Marengo' refers to meat dishes cooked in a combination of onions, tomatoes, wine

and mushrooms. This dish treats tender veal with a rich but not overpowering sauce

Wednesday :

Cassoulet

Rich, Slow-cooked Bean Stew or Casserole Originating in the South of France,

Containing Pork Sausages, pork, Duck Confit, Pork Skin (Couennes) and White Haricot Beans

Thursday :

Boeuf Bourguignon

Also Called Beef Burgundy.Well Known Traditional French Recipe. It is a Stew Prepared with Beef Braised in Red Wine and Beef Broth, Flavoured with Garlic, Onions and a Bouquet Garni, with Onions and Mushrooms Added Towards the End of Cooking. Tender and Well Marbled

Friday :

Bouillabaisse

"...the telling flavor of bouillabaisse comes from two things: the Provençal soup base - garlic, onions,

tomatoes, olive oil, fennel, saffron, thyme, bay, and a bit of dried orange peel - and, of course,

the fish - lean (non-oily), firm-fleshed, soft-fleshed, gelatinous, and shellfish."

Saturday :

Coq au Vin

Chicken First Marinated in Wine, then Seared in Fat and Slowly Simmered till Tender with Traditional Seasonings like Salt, Pepper, Thyme, Parsley and Bay leaf in the Form of a Bouquet Garni. The Juices are Thickened Either by Making a Small Roux at the Beginning of Cooking

Nos Poissons :

***Served with Our Three Sides of the Day***

Moules Frites 15

1 lb of Black Mussels Cooked Mariniere or Provencale Style,

served with French Fries

Tilapia Tapenade 17

Seared Filet of Tilapia with Tapenade Crust,

served with Pastis Beurre Blanc Sauce

Saumon Grillé

Fresh Filet of Salmon on a Bed of Citrus Creamy Sauce

made with Orange, Lemon, Grapefruit and Shallots

Truite Amandine

Sautee Rainbow Trout served with a Sorrel Creamy Sauce

Filet de Thon Provencal

Seared Ahi Tuna served Sliced with Roasted Bellpepper, Onion, Tomato and Piment

Loup de Mer Massilia

Baked Fresh Seabass with Ginger and Orange Crust, finished with Champagne Sauce

Nos Viandes :

***Served with Our Three Sides of the Day***

Steack à l’Echalotte 17

Grilled Top Sirloin topped with Confiture d’Echalotte

Poulet aux Champignons

Grilled and Sliced Chicken Breast, topped with Sautee of Mushroom and Onions,

finished with Home-Made Dijonnaise Mustard Sauce

Médaillon de Porc à la Moutarde

Oven Roasted Sliced Pork Tenderloin finished with Old-Fashioned Mustard Sauce

Pavé de Foie au Gorgonzola21

Sautee Calf’s Liver Served with Caramelized Onions, Balsamic and Gorgonzola Sauce

Entrecôte Flambée au Cognac

New York Steack (Premium Choice 8 oz), Cracked Black Pepper Crust, Flambee with Cognac

Jarret d’Agreau à l’Abricot 22

Braised Lamb Shank with Apricot Sauce, served on a Bed of Couscous “Tajine Style”

Canard à l’Orange 23

Roasted Leg of Duck with Orange Sauce

Magret de Canard au poivre vert

Sliced Oven Roasted Breast of Duck served with a Green Pepper Sauce

Escalopine de Veau aux Câpres24

Oven Roasted Veal Escalopine served with Lemon and Caper Sauce

Carré d’Agneau Sauce à l'Ail

Large French Cut Rack of Lamb served with a Garlic Creamy Sauce

Pavé de Boeuf de Massilia

Filet Mignon of Beef (Premium Choice 8 oz) served with Porcini Mushroom Creamy Sauce

Tournedos Rossini 29

Grilled Central Portion of the Tenderloin served on a Crouton,

topped with Seared Foie Gras. The Meat is rolled with Slices of Bacon

and finished with a Demi-Glaze Rossini Sauce

Nos Pâtes

Pâtes au Filet de Boeuf

Sliced Filet Mignon of Beef in a Creamy Sauce and Mushroom

Pâtes au Poulet et Curry

Grilled Chicken Breast in a Creamy Curry Sauce and Bell Pepper

Pâtes au saumon fumé

Smoked Salmon in a Creamy Sauce and Mushroom

Pâtes aux Fruitsde Mer 18

Fettucini Pasta in a Shrimp, Scallop, Clam, Mussel and Mushroom Creamy Sauce

Pâtes aux légumes du Jour

Sautee Veggies of the day cooked with Olive Oil or Cream

Split Charge … 3 - Substitution Charge … 3 - 20 % Gratuities included for Party of 5 and more