A medley of wild and domestic mushrooms and madeira wine.
Sauteed shrimp, tomato garlic sauce.
Homemade smooth duck liver pate with petite salade.
Homemade country duck pate with pistachio nuts, traditional condiments.
Smoked atlantic salmon with traditional garnishes.
Served in a lightly herbed white wine cream sauce.
Mixed greens dressed in a dijon mustard vinaigrette.
Mixed greens, green beans, toasted almonds and walnuts in a hazelnut vinaigrette with Roquefort cheese.
Frisee lettuce, warm poached egg and lardon in a warm bacon vinaigrette.
Belgian endive, red delicious apple, walnuts and chives in a lemon vinaigrette with Roquefort cheese.
Sauteed breast of duck and leg confit, braised red cabbage, wild rice and green peppercorn sauce.
Asparagus, haricot verts, peas, oven roasted tomatoes and roasted garlic with parmesan cream.
Foie gras mousse, bouquetiere of vegetables, pommes dauphinoise and red wine reduction.
Traditional lamb stew with potatoes, green bean, carrots and turnips.
Lightly breaded with viennoise garnish.
12 ounces new york strio steak with cracked peppercorns, cognac cream sauce and pommes frites.
Whipped potatoes, ratatouille, green beans, (haricot verts) and provencale sauce.
With tomatoes, garlic, mushrooms and rice.
Roasted chicken marinated in olive oil, garlic and provencal herbs, served with mixed vegetables and mashed potatoes.
Sauteed calf's liver with pearl onions and braised red cabbage red wine vinegar sauce.
Grilled top butt steak served with hand cut shoe string potatoes and beurre maitre d'hotel.
Fresh strawberries, raspberry coalts.
Chef's daily selection.
Poached pear atop a crunchy phyille pastry with sliced almonds, caramel sauce and creme anglaise.
Served with fresh mixed berries.
Served with chocolate sauce.
Served with chocolate sauce.