Soupe de Clovis
cream of white beans

choice of salads**
Salade de la Grande Tour
mixed green salad with creamed goat cheese on toast

Salade Bel Étang
frisee & endive salad with broiled duck

Fletan epernay
sauteed halibut with a champagne sauce
Salmon Nouvelle Orléans
blackened salmon with lemon & spices
Crevettes & Coquille St. Jacques de Compostelle
prawns & scallops cooked with tomatoes, lemon & white wine
Coq au Vin d’Alsace
chicken cooked in Riesling with onions, mushrooms and herbs
Magret de Canard Du Val De Loire
roast duck breast with a raspberry sauce
Confit de Canard Sauce Bordelaise
Muscovy duck leg confit with a red wine and shallot sauce
Filet d’Agneau a L’estragon
lamb loin with a fresh tarragon sauce
Jarret d’Agneau du Pays D ’Oc
braised lamb shank “au jus”
Faux Filet au Poivre
black pepper New York steak flambeed in Cognac *add $2
Filet Mignon Sauce Périgourdine
filet mignon with a mushroom & truffle sauce *add $4
Carré d’Agneau des Alpagnes
rack of lamb with a red wine & shallot sauce *add $6

The above served with:
Three vegetables according to the season

choice of desserts**
Soufflé au Grand Marnier orange liqueur souffle
Poire Belle Hélene poached pear with vanilla ice cream &
chocolate sauce

coffee or tea (extra)

wines & aperitifs (extra)

** changes daily

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