Snails oven baked in Butter, Garlic and Parsley.

A Selection of Cold Cuts. Varies depending on Market availability.

Mixed Green Salad with Chef's Vinaigrette Dressing.

Belgium Endive Salad with Roquefort and Walnuts.

Warm Spinach Salad with Chopped Eggs, Bacon and Balsamic Dressing.

Soup of the Night.

A selection of cheeses. Varies depending on market availability.

Delicious Traditional Chef's Pork Pate.

Warm goat cheese toasts with mixed green and vinaigrette.

Smoked salmon with grilled onions on a bed of frisee.

Heirloom tomatoes topped with burrata cheese, fresh basil and lemon vinaigrette.

French onion soup with bread and cheese.

Thin cut grilled top Sirloin served with Garlic Butter and Frites.

Flamed filet mignon of beef in port eine sauce and roquefort cheese.

Oven baked rack of lamb in old fashioned mustard sauce.

Oven baked parmesan crusted filet of halibut in champagne sauce.

Poached salmon filet in red bell pepper sauce.

Seafood fettuccini with bay shrimp and scallops in saffron sauce and mushrooms.

Spaghetti pasta with sauteed spinach and mushrooms in light olive oil.

Sauteed new york steak in peppercorn sauce.

Oven baked chicken breast in cognac and morels ,mushrooms sauce.

Oven Baked Breast of Duck in Honey Lemon Sweet and Sour Sauce.

Sauteed rainbow trout filet in lemon sauce with shrimp and scallops.

Beef spaghetti pasta served with the chef's own bolognese sauce.

The Selection of the Chef's Favorite Organic Vegetables of the Day in Light Olive Oil.