• Duo d’Escargots :                             

Pairing of

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

and

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

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• Coeur de Tartare de Saumon

  Heart shape of fresh salmon and smoked salmon Tartare on a bed of avocado, capers and shallots, flavored with our special seasoning

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• Thanksgiving Pumpkin Velouté Soup topped with cranberry whipped cream.

• Steak, Sauce Forestière.  

Pan seared tender striploin steak topped of red wine reduction sauce and Portobello mushrooms. Served with French fries.

• Navarin d’Agneau Printanier.

Traditional and delicious family French recipe of lamb stew (New Zealand) with fresh spring veggies. (A must !)

• coq au vin tradition

Famous French recipe of chicken leg slowly cooked with red wine, bacon, onions, mushrooms & carrots. Served with fettuccini pasta.

• Limande sole aux Champagnes.

Pan seared boneless Lemon Sole fillet with Champagne sauce. Served with fresh veggies of the day rice and cauliflower souffle with truffle oil inside.

• Tarte au chocolat et praline

Chocolat tarte with pralin and soft meringue on the top.

• Tarte Tatin

The french apple pie with warmed caramelized apples, vanilla ice cream, whipped cream & roasted sliced almonds.

• Clafoutis a la poire

The French cake with pear served with creme anglaise around ( A must !)