BUCKWHEAT FLOUR CRÊPE FILLED WITH GRILLED HAM, GRUYERE AND BECHAMEL ADD EGG

TWO CRÊPES FILLED WITH STEWED SPINACH, MUSHROOMS AND BECHAMEL SAUCE WITH GRILLED CHICKEN

TWO CRÊPES FILLED WITH SEAFOOD IN A LIGHTLY SPICED SHERRY AND CREAM SAUCE

MARINATED AND GRILLED SLICED STEAK WITH BELL PEPPERS, ONION AND PORT SALUT CHEESE SERVED ON A LIGHTLY TOASTED FRENCH BREAD ROLL

SANDWICH OF THE DAY, SERVED WITH A TOSSED GREEN SALAD

VANILLA CUSTARD WITH A CARAMELIZED SUGAR CRUST

HOMEMADE CARAMEL CUSTARD

HOMEMADE CREPE FILLED WITH APPLES STEWED IN CALVADOS, SERVED WITH CRÈME FRAICHE AND CARAMEL SAUCE

THE HOUSE CHOCOLATE MOUSSE

TWO PASTRY PUFFS, FILLED WITH VANILLA ICE CREAM, TOPPED WITH A WARM CHOCOLATE SAUCE

ASSORTMENT OF PÂTÉS, IMPORTED HAM AND DRIED CURED SAUSAGES, SERVED WITH CORNICHONS AND NIÇOISE OLIVES

FOUR CHEESES AND FRESH FRUIT (ASSORTMENT SUBJECT TO MARKET AVAILABILITY)

HOMEMADE PÂTÉ SERVED WITH CORNICHONS AND NIÇOISE OLIVES

FRESH, HOMEMADE SOUP OF THE DAY

ASSORTMENT OF ROASTED RED AND GOLD PEPPERS, SHREDDED CARROT AND FENNEL SALAD, AND MARINATED BEETS WITH FRISEE DRESSED IN CHAMPAGNE VINAIGRETTE

LOCALLY FARMED TOMATOES WITH GRATED SHEEP’S MILK CHEESE, SHAVED RED ONION, EXTRA VIRGIN OLIVE OIL, RED WINE VINEGAR, BASIL AND SEA SALT

BABY SPINACH AND SHAVED ENDIVE TOSSED WITH HARICOTS VERTS, ROQUEFORT, F RESH DILL AN D PINE NUTS IN A CITRUS V INAIGRETTE W ITH CROUTONS

MIXED GREENS WITH GRAPE TOMATOES, BELL PEPPER AND GREEN ONIONS

MIXED GREENS TOSSED WITH GRAPE TOMATOES, BELL PEPPER AND GREEN ONION IN A CHAMPAGNE VINAIGRETTE WITH A TOUCH OF DIJON

THREE NEW ZEALAND LAMB CHOPS, CRUSTED IN HERBES DE PROVENCE AND GRILLED

8 OZ GRILLED RIBEYE STEAK WITH OUR CLASSIC BEARNAISE SAUCE AND POMMES FRITES

ATLANTIC SALMON FILLET ROASTED ON A BED OF SHAVED FENNEL BULB WITH PASTIS, FUMET, CRÈME FRAICHE AND FRIED CELERIAC JULIENNE

RAINBOW TROUT FILLET SAUTEED WITH BUTTER, PARSLEY AND LEMON JUICE

ASSORTMENT OF PÂTÉS, IMPORTED HAM AND DRIED CURED SAUSAGES, SERVED WITH CORNICHONS AND NIÇOISE OLIVES

FOUR CHEESES AND FRESH FRUIT (ASSORTMENT SUBJECT TO MARKET AVAILABILITY)

BAKED GOAT CHEESE ON FRENCH BREAD ROUNDS WITH CRACKED BLACK PEPPER AND A SPLASH OF EXTRA VIRGIN OLIVE OIL

HOMEMADE PÂTÉ SERVED WITH CORNICHONS AND NIÇOISE OLIVES

FRESH, HOMEMADE SOUP OF THE DAY

PAN‐SEARED BARNEGET DAY BOAT SCALLOPS SERVED WITH A CIDER CREAM REDUCTION AND TOPPED WITH CRISPY SAUTEED WILD MUSHROOMS (SELECTION VARIES ACCORDING TO AVAILABILITY)

MEDITERRANEAN SEA BASS PAN‐SEARED WITH WHITE GRAPES AND SERVED WITH A BROWNED BUTTER AND CITRUS SAUCE

HALIBUT FILLET ROASTED ON A BED OF SHAVED FENNEL BULB WITH PASTIS, FUMET, CRÈME FRAICHE AND FRIED CELERIAC JULIENNE

RAINBOW TROUT FILLET SAUTEED WITH BUTTER, PARSLEY AND LEMON JUICE

ASSORTMENT OF ROASTED RED AND GOLD PEPPERS, SHREDDED CARROT AND FENNEL SALAD, AND MARINATED BEETS WITH FRISEE DRESSED IN CHAMPAGNE VINAIGRETTE

LOCALLY FARMED TOMATOES WITH GRATED SHEEP’S MILK CHEESE, SHAVED RED ONION, EXTRA VIRGIN OLIVE OIL, RED WINE VINEGAR, BASIL AND SEA SALT

BABY SPINACH AND SHAVED ENDIVE TOSSED WITH HARICOTS VERTS, ROQUEFORT, FRESH DILL AND PINE NUTS IN A CITRUS VINAIGRETTE WITH CROUTONS

MIXED GREENS WITH GRAPE TOMATOES, BELL PEPPER AND GREEN ONIONS

MIXED GREENS TOSSED WITH GRAPE TOMATOES, BELL PEPPER AND GREEN ONION IN A CHAMPAGNE VINAIGRETTE WITH A TOUCH OF DIJON

TWO HOMEMADE CONFIT DUCK LEGS, GRILLED TO A CRISP, SERVED WITH A DRIED CHERRY AND WALNUT COMPOTE AND BALSAMIC SYRUP

MEDALLIONS OF VEAL SCALLOPINI BAKED IN PARCHMENT WITH SLICED MADRANGE HAM AND GRUYERE AND SERVED WITH A WHITE WINE, TARRAGON AND CREAM SAUCE

BREADED VEAL SCALLOPINI SAUTEED WITH BROWN BUTTER AND LEMON JUICE