Calendar of Events for the year 2013

choose a month

 

Throughout the year, we will offer many different dishes involving seasonal and/or local products and produce, some directly from Mother Nature, others farmed; in addition, each month we traditionally prepare what we refer to as “True Bistro Dishes”. Chef/Partner Masato Suzuki has mastered the Culinary Art of versatility and adaptation, and honestly, you won’t find better authentic French dishes in France, especially at the value D&J offers them... So, go ahead, be tempted, do not resist, come and visit...!

March…

 * “Le Saumon en Chemise”…also known as “Salmon en Croûte”… filets are wrapped in puff pastry with a light pike mousse with avocado and black linguini accompanied with a Champagne sauce.

*Easter…Sunday the 31^st…

yes we are open, for dinner starting at 5pm! 

FYI…: Time to plan for your May/June wedding rehearsals. Our Provence room holds up to 55 diners.

Shad roe, Smelts from Lake Superior should start being available.