Trois Canards

Duck liver pate with pistachios and cornichons.

Garlic mousse with sauteed wild mushrooms and white wine.

Snails with garlic parsley butter.

Steamed mussels with white wine, tomatoes and garlic.

Crispy sauteed lump crab cake with lobster sauce.

Fried calamari with spicy tomato.

Wild mushrooms with goat cheese and leeks in puff pastry.

Marinated salmon with onions, capers, toast points and honey mustard dill sauce.

Traditional French onion soup.

Saucisson sec, jambon de bayonne, pate de champagne, capicollo, sopresata calabrese, Didjon, cornichons and toasted baguette.

Served with balsamic vinaigrette.

Served with roquefort cheese and walnuts.

Served with garlic croutons.

Warm goat cheese salad.

Half dozen.

Half dozen.

Homemade porcini ravioli in a wild mushrooms cream sauce.

Grilled salmon filet with wild mushroom ragu and mashed potatoes.

Sauteed filet of sole with white wine shallot sauce.

Sauteed shrimp with garlic, white whine, mushrooms and tomatoes, over fish fettuccine.

Roasted free range chicken with wild rice stuffing and Gran Marnier sauce.

Crispy roasted half duck with long grain wild rice, and grand marnier sauce.

Served with bearnies and frites.

Served with peppercorn sauce and frites.

Served with salad and frites.

Veal scallopini rolled with goat cheese, spinach and mushrooms.

Sauteed tilapia with artichokes, olives, tomatoes, lemon and basil.

Grilled marinated breast of chicken with sun-dried tomato sauce.

Hanger steak with a red wine burgundy wine sauce.

Veal scallopini sauteed with white wine and lemon.

Sauteed veal scallopini and shrimp, with lemon and white wine.