smooth and creamy lobster reduction with lobster pieces

snails in shell with garlic butter

duck liver pate with cornichon

romaine lettuce with croutons, lemon, cheese and cesar dressing

mixed salad with dijon parsley vinaigrette

burgundy wine marinated chicken braised with shallots, mushrooms, and applewood bacon

medallions of tenderlion pork with mushroom demi-glace

portobello mushrooms, white leek, artichoke hearts, spinach, and roasted red peppers in puff pastry with brie cheese

fresh sea scallops, with béchamel and emmental cheese sauce

roasted half duck in orange fruit sauce

lamb chops served with herbs of provence

filet mignon with cognac and green peppercorn sauce

traditional french custard with burnt sugar top

with hazelnut crust and melba sauce

made with rich creamy belgian chocolate

carmelized apple pic with whipped cream

fresh french roast coffee, tea, port or sherry