L'hors D'oeuvre Du Chef Au Saumon Ou Sole

scalloped salmon or sole sauteed with dill and a squeeze of lemon served on a bed of mixed greens.

Escargots A La Bourguigonne

escargot baked in butter and spices.

Moules Marinieres

half dozen steamed mussels in a garlic, shallot and white wine broth.

Tomates Farcies

stuffed tomatoes with variation of ham, spices and herbs.

Asperges A La Sauce Vinaigrette

steamed asparagus served with french mustard dressing.

Bread And Butter

Poulet Cocotte

roasted chicken braised in fine herbs and vegetable broth, served with sauteed vegetable.

Coq Saute Aux Champignons

chicken roasted with spice, flamed with cognac, simmered in a port sauce and finished with a touch of lemon.

Boeuf Stroganov

marinated boeuf with bouquet garni; sauteed beef cooked in mustard, yogurt and sour cream sauce.

Boeuf Bourguignon

beef marinated in red wine, sauteed then braised in red wine sauce.

Boeuf Aux Poivrons

beef simmered in a wine potion with orange peel, brandy, assorted peppers, herbs of province.

Blanquette De Veau A L'ancienne

thin sliced veal cooked in a light sauce of seasonal petite legume and mushroom.

Sole A La Dijonnaise

fish cooked with glazed shallots then baked in a dijon mustard sauce.

Cabillaud A La Sauce Tomate Basilique

sauteed fish braised in a sauce flavored with basil, tomato and olive.

Lieu A La Normande

fish sauteed with sweet onion and butter then baked in a bechamel sauce with apple cider.

Truite Au Four Avec Capres Et Fenouille

fish flamed with capers, fennel, cooked in cider with a vegetable julienne.

Crevette Flambees Au Cognac Et A La Sauce Tomate

shrimps sauteed with hungarian pepper flamed with brandy then topped with tomato sauce.

Cassoulet

combination of duck confit, pork ans sausage stewed with white bean in tomato sauce and fine herbs then oven baked.

Canard Aux Fruits Rouges

duck thighs marinated, roasted, then simmered in a red berry sauce. the meat is firm and flavored like wild game.

Canard Roti Au Citron, Aux Olives Et Aux Capres

roasted duck cooked in a lemon sauce seasoned with capers.

Civet De Lievre

rabbit marinated with a full-bodies wine and fricasseed until glazed.

Navarin Printanier

lamb carmelized and simmered in broth served with seasonal legumes.

Jambon Braise Au Cidre Et Aux Raisins Secs

pork spiced and braised in cider, apple sauce and raisins.