Excalope of Veal "Vienna Style" with French Fries and Cranberry Jam

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Bresse Poularde "au vin" served with white Mushrooms
and Bacon

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Braised Leg of Lamb with Artichoke and Zucchini

Mixed Salad, Treviso, grilled Vegetables
and Parmesan

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Gratinated Goat Cheese on Rocket Leaves 
with roasted Pine Nuts

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Beef Tartar prepared at the Table


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Ceaser Salad with roasted Scampi

Celery Foam

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Lobster Bisque

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Selection of Fish à la Bouillabaisse-Fond

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Tartè flambée with Onions, Bacon and Sour Cream

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Tarte au Chèvre Chaud
with Goat Cheese, Red Onions and Tomatoes

Seafood Platter with Oysters, Shrimps , Green Shells,
Langoustines and Crabs

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Half cold Lobster

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Half a dozen oysters

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Loup de Mer served with herbed Risotto,
Mushrooms and baked Tomatoes

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Filet of Char on a Gnocchi-Leek Fondue
with Perigord Truffle

Crèpes Suzette with Ice Cream

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Crème brûlée

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Mousse au Chocolat with Vanilla Sauce

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Selection of Cheese

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Cake of the Day

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Homemade Ice Cream and Sorbets