House preparation of pate, terrine, toasted points, mustard, and cornichons.

Smoked salmon with traditional garnish.

Burgundy-style snails with parsley butter in pastry.

Crab cakes with aioli sauce.

Frog legs sauteed with parsley and garlic butter.

French classic baked onion soup.

Fresh daily soup.

Romaine lettuce, crouton, lemon, anchovy, seasonings vinegar and oil.

Butter lettuce, candied spiced walnuts and goat cheese.

Fresh tournedos of salmon, grain mustard and honey.

Fresh white fish lightly breaded with butter lemon and caper sauce.

Grilled medallion of pork, two mustard butter with chives.

Filet of beef, cognac, and black peppercorn sauce.

Le petit paris `version of steak, frites shallot with herb butter.

Diced sirloin of beef simmered in red burgundy.

Traditional steak tartare with pomme frites.

Sauteed calf liver smoked bacon, onion and port wine sauce.

Roasted half duck orange and grand mamier sauce.

Potato gnocchi pillows warmed-over Genovese pesto and sprinkle with Parmesan.

Spinach sauteed with garlic.

French fries, truffle aioli.

A varied selection of world cheese, toast and condiments.