Viandes et Volailles Poitrine de Poulet au four, Sauce à la Moutarde PommeryRoasted Free-Range Chicken Breast, Pommery Mustard Sauce, Shitake Mushroom Risotto $26.50 Magret de Canard et Foie Gras Poêlés, Réduction au Cidre de PommesRoasted Fraser Valley Duck Breast served with Pan-Seared Foie Gras and an Apple Cider Reduction $39.00 Côte de Boeuf Grillée aux Deux Sauces, Béarnaise ou BordelaiseGrilled Prime Rib of Beef, on the bone, with Béarnaise or Bordelaise Sauce $38.00 Côte de Veau Poêlée, jus de Viande aux Légumes et ChanterellesDouble-Cut Veal Chop”on the bone”, Pan-Seared with Caramelized Onions, Chanterelles, Artichokes and glazed Pan Juices $37.00 Ris de Veau Poêlés, Sauce crémeuse aux Truffes Noires et Foie-GrasPan-Seared Veal Sweetbreads, Black Truffled Foie-Gras Cream Sauce $30.00 Jarret d’Agneau Braisé, “façon Provençale” en CocotteSlow-Braised Lamb Shank “Provencal-Style”, Roasted Sweet Garlic, Glazed Shallots and Tomato Fondu $28.00 Carré d’Agneau Rôti, Jus de Thym et Sabayon à la MoutardeRoasted Rack of Lamb, Fresh Thyme Jus and Mustard Sabayon $39.00 Escalopes de Veau Grillées, Sauce aux MorillesGrilled Veal Medallions with Veal Demi-Glace and Morel Mushrooms $38.00 Filet de Boeuf Grillé, Sauce au PoivreGrilled Beef Tenderloin served with Peppercorn Sauce $38.00 Pˆâtes Fraîches aux Joues de Veau Braiseés, Sauce Pinot Noir et Huile de TruffeFresh Pappardelle Pasta, served with Braised Veal Cheeks, Pinot Noir Reduction and Truffle Oil $28.00 Poissons et Crustacés Nouilles Fraîches au Homard et Crevettes Grillées, Brunoise de LégumesFresh Fettucini with Lobster Meat and Grilled Tiger Prawns, served with a Brunoise of Vegetables, Olive Oil and Fresh Basil $29.00 Homard á la Vapeur, Fricassée de Légumes et Beurre Blanc aux MorillesOne and One-Half Pound Atlantic Lobster steamed and shelled, Sauté of Market Vegetables, Morel Mushrooms and White Butter Sauce $42.00 Crevettes et St-Jacques Grillées, Velouté de Moules et Cheveux d’AngeGrilled Tiger Prawns and Sea Scallops served over Angel Hair Pasta, with fresh Mussel “Velouté” $29.00 Saumon du Pacifique Grillé, Velouté au Safran et Poê lée d’EncornetsGrilled Wild B.C. Salmon, served with light Saffron “Velouté” Sauce and sauté of Calamaris $30.00 Loup de Mer entier cuit au four, façon “Côte d’Azur”, au Fenouil GrilléWhole Sea Bass oven-roasted “Mediteranean-Style”, with Tomatoes, Olives, Pernod Finish and Grilled Fennel $38.00 Choucroute au Poisson, Velouté au Noilly Prat, Pommes natureFresh Seabream, broiled and served “Alsatian-Style” Over Choucroute, Noilly-Prat “Velouté” Sauce $30.00 Sole de Douvres Poêlée servie avec Beurre BlancSautéed imported Dover Sole served with Classic Butter Sauce $42.00 LE CROCODILE ”Menu Dégustation” (Chef’s Tasting Menu) Five Course “Tasting Menu” $75.00 additional Foie-Gras Course $15.00 taxes and gratuity not included Entrées Froides Salade Panachée de Tomates et d’Avocat au Crabe du PacifiqueComposed Tomato and Avocado Salad with Dungeness Crabmeat $15.50 Demi-Douzaine d’Huîtres Kusshi Servies sur Glace avec MignonetteHalf-dozen Fresh Kusshi Oysters served on the shell with shallots, Tobiko Roe and Aged Red Wine Vinegar $18.50 Asperges Vertes Grillées, Arugula, Vinaigrette aux Truffes et ParmesanGrilled Asparagus served with Arugula Salad, Truffle Oil Dressing and Parmesan Shavings $13.50 “Trio de Saumon” Tartare, Fumé et “Style Côte -Ouest”BC Salmon “Three Ways” Tartar, Smoked and “Candied Westcoast Style” $16.00 Caille Grillée et Foie de Canard Poêlé, Réduction de Calvados Grilled Quail and Pan-Seared Duck Foie-Gras, Calvados Reduction $21.50 Fromage de Chèvre Poêlé servi sur un lit de Salade Frisée Pan-fried Goat Cheese served over Curly Endive Salad $14.50 Filet de Boeuf Tartare préparé à la minuteBeef Filet Steak Tartar, made to order, served with Classic Garnishes $15.00 Terrine de Foie Gras, Gelée au SauterneDuck Liver Terrine and Sauterne Jelly, served with Warm Toasts $22.00 Coeur de Laitue, Vinaigrette MaisonHeart of Butter Lettuce with House Vinaigrette $11.50 Salade de Homard PrintanièreLobster Salad served with Baby Potatoes, Radishes, Shallots and Fresh Basil, with a Lemon Oil Dressing $17.00 Entrées Chaudes 1/2 Homard rôti au four, servi Façon “Thermidor” 1/2 Roasted Lobster served “Thermidor” in its shell $22.50 Consommé de Volaille au Foie-Gras de Canard et Brunoise de LégumesFree Range Chicken consomme, Port Wine and Vegetable Brunoise with Fresh Duck Foie-Gras $12.50 Homard “Tempura” et Coquilles St-Jacques grillées servis sur Salade Frisée et Sauce Vierge Lobster “Tempura” and Grilled Scallops served on Curly Endive Salad, Olive Oil, Lemon Juice, Tomatoes and Chives $18.50 Os à la Moelle au four, servi avec Salade de Saison, Fondant de Tomates, petites Tranches de Pain grillées et Fleur de Sel Oven-Roasted Beef Bone Marrow, Served with Seasonal Salad, Fresh Tomato “Fondant”, Toasts and French Sea Salt $12.50 Ris de Veau aux Cèpes, Réduction aux Agrumes, Purée de NavetPan-seared Veal Sweetbreads with Porcini Mushrooms, Citrus Reduction and White Turnip Puree $16.50 Poêlée de Cuisses de Grenouilles à l’Ail, Beurre CibouletteGarlic-Sautéed Frog’s Legs, Chive Butter Sauce and Tomato “Fondant” $15.00 Ravioli aux Champignons Sauvages, Beurre Blanc à la Sauge FraîcheWild Mushroom Ravioli served with Sage Classic Butter Sauce $15.00 Soupe de Tomates au Gin et Crème Fraîche“Le Crocodile Classic” Tomato and Gin Soup, served with Fresh Whipped Cream $8.50 Bisque de Homard parfumée au CognacLobster Bisque served with Fresh Cream and Cognac $10.50 Tarte à l’Oignon à l’Alsacienne Classic Alsatian-Style Onion Tart $9.00 Escargots MaisonSnails baked in Pastry “Shells”, with Garlic Butter $12.50 | 
