Duck 'Foie Blond' Pate

with a port poached pear

Terrine Delapin

rabbit pate with celery root apple salad

Petit Sale

chef's favorite cured pork belly, lentil and foie gras ragout

Lamb Tongue and Potato Salad

with a creamy caper vinaigrette

Foie Gras au Torchon

chilled duck foie gras, brioche, sauternes jelly

Rillettes de Canard

duck and goat cheese pate with cornichons

Six Oysters on the Half Shell

with mignonette

Tomato Soup

in puff pastry

Butter Lettuce Salad

with mustard vinaigrette

Escargots

with garlic pastis butter

Quenelles de Brochet

pike dumplings with lobster sauce

Beet and Mache Salad

with feta cheese and citrus vinaigrette

Soft Boil Egg and Escarole Salad

with a Warm bacon vinaigrette

Coq au Vin

chicken, mushrooms, bacon and red wine stew (try it with a side of egg noodles

Sole Meuniere

capers, lemon butter and whipped potatoes

Moules au Vin Rouge

mussels steamed in red wine with bay leaves and grilled bread

Kobe Beef Short Ribs

braised short ribs, whipped potatoes, haricots verts, horseradish cream

Cote de Porc

pork chop with whipped potatoes, caremelized onion sauce and spinach

Steak Frites

grilled ribeye steak with frites and sauce bearnaise

Cassoulet

baked beans, duck confit, sausage and bacon

Tournedos au Poivre

black angus filet, creamy mushroom sauce, haricot verts

yummy with coq au vin

Haricots Verts

Frites

Mashed Potatoes

Spinach au Beurre

Bearnaise Sauce

Saint Agur Bleu

Cabecou Au Miel

Epoisses