Our Menu

Duck liver pâté with cornichons.

Mixed salad with Dijon parsley vinaigrette.

Snails in shell with garlic butter.

Burgundy wine marinated chicken braised with shallots, mushrooms and applewood bacon.

Medallions of tenderloin pork with mushroom demi-glace.

Portobello mushrooms, white leeks, articoke hearts, spinach and roasted bell peppers in a puff pastry with Brie cheese.

Roasted half duck in a orange fruit sauce.

Filet mignon with Cognac and green peppercorn sauce.

Lamb chops in herbs de Provence sauce.

Caramelized apple pie with creme Chantilly.

With hazelnut crust and melba sauce.