26 Seats

gazpacho

fish soup with rouille, croutons, and gruyère cheese

onion soup gratinee

beet scallops over spinach in lemon and thyme sauce with beet caramel coulis

caramelized onion and cheese tart with mixed greens

snails in mushrooms and garlic cream

mixed greens with cherry tomatoes, avocado, blue cheese, and walnuts

mesclun with apples, brie cheese, tomatoes, and balsamic vinaigrette

crouton slices topped with olive oil and goat cheese with mixed greens

steamed mussels in white wine sauce and garlic jus reduction

grilled baby squids with persillade over mixed greens, tomatoes, and mango

cantaloupe with prosciutto di parma and mixed greens

zucchini-wrapped shrimp with asparagus, mushrooms, and mixed greens

asparagus and green apple with citrus sauce

cheese plate with swiss, blue, brie, and goat cheeses

baked sole filet in a lime broth with mashed potatoes forestière and asparagus

pan seared salmon in coconut & ginger sauce with carrot purée and sautéed spinach

hanger steak in shallot sauce with gratin dauphinois, green beans, and ratatouille

grilled rib eye steak with peppercorn sauce, gratin dauphinois, green beans, and ratatouille

chicken breast in a port and mushroom sauce with gratin dauphinois, green beans, and ratatouille

sliced duck breast in a raspberry reduction with mashed sweet potatoes and asparagus

lamb shank slow cooked in a red wine and herb sauce, with mashed potato forestière

seafood stew with croutons, rouille, and cheese

monkfish casserole with sliced tomato, zucchini, lemon, basil and thyme in virgin tomato sauce

rack of lamb crusted with dijon mustard, rosemary, and thyme with gratin dauphinois, green beans, and ratatouille

twp slow roasted duck legs confit in a raspberry reduction with mashed potato forestière

filet mignon in a red wine sauce with gratin dauphinois, green beans, and ratatouille

seabass in garlic and tarragon sauce with cherry tomatoes confit

(skate fish in white wine shallots and capers sauce with carrots, turnips, and sautéed spinach

red snapper filet, virgin tomato sauce provencal, with spinach and garden legumes

chocolate volcano cake with vanilla ice cream

puff pastry with fresh raspberries, pastry cream, and raspberry sauce

upside down apple tart with vanilla ice cream and caramel sauce

poached pear in white wine, with lemon and cinnamon, served with french vanilla ice cream, hot chocolate, and toasted almonds

flourless chocolate cake with raspberry sauce

little chocolate custard pots with crème chantilly

scoop of vanilla gelato topped with a shot of hot espresso