Hot celery root soup garnished with a roquefort crostini

Stock, caramelized onions, crostinis, swiss cheese.

Hearts of romaine, parmesan, croutons, anchovies.

Bacon, walnuts, oeuf en brique, mustard vinaigrette.

Walnuts, roquefort, sun-dried cherries, whole grain dijonette.

Red onion, bacon, almonds, balsamic.

Brie, apple, mustard vinaigrette.

Tiger prawns, pancetta, aioli.

Spicy pepper, relish dip.

Filet of salmon, salsa verde.

Roasted tomato, chevre, basil.

Caramelized onion, fennel, leeks, white anchovies.

Flash-fried calamari, spicy tomato.

Garlic, white wine, parsley.

Tomato, basil, garlic, herbes de Provence.

Coconut milk, chile, garlic, cilantro.

Butter, shallots, creme fraiche.

Celery, pancetta, thyme, cream.

Tomato, garlic, piments oiseaux, pastis.

White wine, garlic, Manila clams, parmesan

Halibut with orange cream sauce, mashed potatoes, asparagus

Filet mignon topped with dijon cream sauce and served with a side of cauliflower au gratin.

Duck leg and lentils

Rack of lamb with mint oil served with ratatouille and mashed potatoes

Grilled filet, provencal butter.

Garlic, white wine, bisque Marseillaise.

Au poivre, creme deglaze, pommes frites only.

Roasted half chicken, rosemary au jus.

Wild mushrooms, jambon de paris, emmental, butter lettuce, bearnaise.

Seasonal vegetables

750 ml

350 ml

Apple tart with vanilla bean gelato

New York cheesecake with raspberry puree

Chocolate lava cake served with vanilla bean gelato

Pastry cream in a tart shell topped with fresh fruit