Duo d’Escargots:

Pairing of

–       “Escargots au gratin” (with mushrooms, artichoke bottom, spinach, Béchamel sauce. Topped with melted Swiss cheese)

And

–       Mille Feuilles d’Escargots  (homemade puff pastry filled with escargots & mushrooms seasoned with parsley, garlic and butter sauce)

Fromage de Chèvre fondant (vegetarian)

Melted French goat cheese with artichoke bottom, Portobello mushroom, fresh tomato, our signature sundried tomato dressing, on a bed of mixed greens

Tartare de Saumon

Tartare of fresh and smoked salmon with avocado, French pickles and shallots, flavored with our special seasoning.

Vichyssoise soup

Cold patatoes & leeks velouté soup (can be served hot on request).

Steak au poivre.

Tender striploin steak sautéed with green peppercorn and black pepper sauce flavored with cognac (brandy). Served with French fries.

Bar a la bisque de homard.

Bronzino with Lobster sauce served with rice , cauliflower “souffle”,and mix veggies.

Carré d’agneau au Romarin.

Baked New Zealand rack of lamb covered with a crust of breadcrumbs, Dijon mustard, garlic and parsley with a side of Rosemary Burgundy sauce. Served with couscous and fresh veggies of the day.

Foie gras de canard poêlé aux pommes.

Pan seared duck liver on a bed of red wine sauce flavored with raspberry vinegar, a side of apples and fresh grapes sautéed with brandy. Served with Cauliflower “soufflé” and potato of the day.