tail meat only sherry, brandy, cream, nutmeg, cayenne, served with brioche toast

ris de veau braises braised in white wine and glace de veau, napped with bechamel sauce and maderia. served with artichoke hearts

grenouilles a la vendeenne

brioche pastry

enrobed in veloute sauce coquilles saint- jacques au gratin

our unique onion gratinee, mushroom, leek and kale, nussels in lobster broth

rare genuine dover sole from the english channel, a great delicary

filled with shrimp, baked in a parchment case with vegetables, herbs and champagne

shrimps and scallops float in the sauce our varition on a 100 year old of the qreat escoffier

truite a la bordelaise bathed in a liquor of vegetables, herbs and white wine

langue de boeuf braisee au madere, peas, pearl onions, baby carrots

three grilled loin chops with a calvados- laced cream sauce thick with mushrooms bits and spices

peppper steak, brandy cream sauce

chateaubriand sauce price is per person

chocolate rasqberry, coconut, pistachio, rum nougat

fresh fruit

a unique sauce of white and dark cherries and cherry liqueur over our very own vanilla ice cream

sauce of young unripe walnuts and spices over our vanilla ice cream

grand marnier, brandy, orange juice, frestly whipped cream

please order with your meal; these take a long time to prepare. chocolate, grand marnier, chestnut marrons glaces)

cream puffs with warm chocolate sauce. three filled with vanilla pastry cream three with chocolate with house- made vanilla ice cream