Small salad of dressed arugula.

Marinated beets, celeri remoulade and carrots vinaigrette served over small salad of baby spinach.

On bed of baby frisee salad dressed with mustard vinaigrette.

Autumn grapes on bed of baby spinach and sherry hazelnut vinaigrette.

hearts of palm and cherry tomatoes with fresh herbs and French goat's cheese herbed mustard vinaigrette.

Three-egg omelet filled with French goat's cheese and warm tomato basil compote.

Three-egg omelet filled with sautéed wild mushrooms and gruyere cheese.

Three-egg omelet filled with Bilbao chorizo and Basque peppers.

Three-egg omelet filled with spinach, artichokes and asparagus tips.

Three-egg omelet filled with norwegian smoked salmon.

With warm buttered asparagus.

Puff pastry crust covered with green tomato marmalade, sautéed wild mushrooms, fresh asparagus, parmesan cheese and black truffle chards.

Puff pastry crust covered with tomato basil marmalade, braised wild greens, artichokes, French goat's cheese, black olives and pine nuts.

Braised spinach, potato galette and herbed citrus butter.

Fresh asparagus, pasta al nero and light chive cream sauce.

Shrimp with tomatoes, wild mushrooms and cream folded into handmade crepes and with fresh asparagus.

Chicken with mushrooms and cream folded into handmade crepes and with French green beans.

French green beans and roasted baby potatoes; green peppercorn sauce.

French green beans and roasted baby potatoes and green peppercorn sauce.

French green beans and roasted baby potatoes and green peppercorn sauce.

Bacon, onion confit, gruyere cheese and crème fraiche on puff pastry crust.

Boudin blanc and andouille sausage.

Small salad of red and white cabbage slaw.

Marinated beets, celeri remoulade and carrots vinaigrette served over small salad of baby spinach.

Autumn grapes on bed of baby spinach and sherry hazelnut vinaigrette.

Hearts of palm and cherry tomatoes with fresh herbs and French goat's cheese and herbed mustard vinaigrette.

On bed of baby frisee dressed with mustard vinaigrette.

Served with onion confit, cornichons and dijon mustard.

Butternut and acorn squashes roasted with olive oil and autumn spices and served with braised wild greens and spiced butternut coulis.

Spinach with goat's cheese and parmesan cheese in crispy brick pastry casing served with compote of French green lentils and basil-scented tomatoes.

Salmon poached in red wine and served with fresh asparagus and wild mushroom sauce over egg noodles.

Roasted and served with chorizo, Basque peppers, spiced tomatoes, black olives and saffron rice.

Peruvian purple potato puree, saute of fennel, carrots, leeks and sauce bourgogne.

Poached with shallots and white wine and strewn with french green beans and toasted almonds, capers, lime and browned butter.

Sushi-grade tuna served with ratatouille provencal and spiced tomato basil sauce.

Chicken with chorizo, basque peppers, spiced tomatoes, black olives and saffron rice.

Fresh asparagus and yukon gold potato puree and pinot noir sauce.

Ratatouille crumble nicoise and roasted baby potatoes. Cognac bordelaise sauce.

Roasted breast of moulard duck with roasted potatoes and compote of green beans and wild mushrooms. Port shallot sauce.

Pepper-crusted 7 oz center-cut butt steak, french green beans and yukon gold potato puree and herbed citrus butter sauce.

With walnuts, currants and french vanilla ice cream.

With chantilly cream.

With french vanilla ice cream.

With french vanilla ice cream.

Pastry puffs filled with french vanilla ice cream and covered with dark chocolate sauce.

Strawberries, raspberries, blueberries and blackberries with pink guava sorbet.