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

***

Gratinated Goat Cheese on Rocket Leaves 
with roasted Pine Nuts

***

Beef Tartar prepared at the Table


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Foie Gras with Quince and Brioche

***

Ceaser Salad with roasted Scampi

Celery Foam served with Foie Gras Raviolo

***

Lobster Bisque

***

Selection of Fish à la Bouillabaisse-Fond

***

Tartè flambée with Onions, Bacon and Sour Cream

***

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

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

***

Half cold Lobster

***

Half a dozen oysters

***

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

***

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

Crèpes Suzette with Ice Cream

***

Crème brûlée

***

Mousse au Chocolat with Vanilla Sauce

***

Selection of Cheese

***

Cake of the Day

***

Homemade Ice Cream and Sorbets