Hot potato leek soup.

Imported snails baked in shells with butter, garlic and shallots.

Smooth blend of chicken livers, sweet cream, shallots and Madeira wine.

Classic shrimp cocktail with tangy cocktail sauce and lemon.

Smoked salmon, diced egg, creme fraiche, chives and fresh dill.

Lamb t-bone chops with fresh mint sauce.

1/2 rack of Australian lamb wrapped in a Dijon mustard and rosemary breadcrumb crust.

Large frenched pork chop with bacon, apple and candied walnuts in a pomegranate dressing.

Chicken breast sauteed in a marmalade orange pan sauce.

Roasted breast of chicken served with sauteed spinach, diced tomatoes, olive oiland garlic wine sauce.

Large shrimp cravat in a classic garlic, butter and white wine sauce.

Halibut with shaved asparagus, julienned red pepper and tarragon basil pesto.

Beef shortrib, pearl onion, mushrooms, carrotsand red wine jus.

Braised chicken simmered with red wine, lardons, pearl onions, mushrooms and garlic loves.

Pan scared steak glazed and served with french fries.

Salmon poached in white wine and butter with lemon slices and fresh dill.

Scared New York strip steak with a classic cream, Cognac and peppercorn sauce.

French green beans sauteed in butter and relish.

Thin cut potato french fries.

Fresh blanched asparagus spears with a bleu cheese dressing and served chilled.