Appetizers
Smoked salmon, arugula and mache salad with tarragon, buckwheat blinis, horseradish and caviar cream 14
Butternut squash soup with chestnuts and cheese puff gougeres 12
Sauteed jumbi shrimp with parsley and garlic, crab and sesame seed croquette, cocktail sauce
Escargot cassolette with porcinis, parsley butter 15
Warm duck pate with pistachio and truffles, baby mixed green, blackcurrant sauce 14
Warm goat cheese with basil and sundried tomatoes in a crisp shell, baby mixed green, balsamic vinaigrette 12
Mediterranean style tune tarat, avocado mouse with lime, onion and tomato compote on a pine nut sable 15
French assortment of cows and goats cheese served with mixed salad 15
Entrees
Main lobsert risotto with vegetable, Armoricaine sauce 42
Seared sea scallops, fish mousseline with spinach, stewed fennel with seafood, saffron jus 34
Sea bass roasted with poppy seas, gnocchi sauteed with artichoke and sunchoke, campagne beurre blanc 36
Roasted peking duck breast with spices, polenta and raisins galette, red wine poached pear, verjus sauce 35
Grilled beef tenderloin, beef Parmentier, asparagus, peppercorn sauce 39
Venison medallions roasted, caramelized apple with cranberries, celery puree and patty pan squash, Grand Veneur sauce 37
Lamb rack roasted with thyme, ratatouille, thin onion tart with rosemary and eggplant caviar baked parmesan 40
Pork tenderloin stuffed with mushrooms, truffles pasta gratin, morel sauce
Three course Menu
With wine pairing 89 or 54 without wine
Sauteed Jumbo shrimp with parsley and garlic, crab and sesame seed croquette, cocktail sauce
or
Butternet squash soup with chestnuts and cheese puff gourgeres
or
Escargot cassolette with porcinis, parsley butter
Sea bass roasted with poppy seeds, gnocchi sauteed with artichoke and sunchoke, champagne beurre blanc
or
Grilled beef tenderloin, beef Parmentier, asparagus, peppercorn sauce
or
Pork tenderloin stuffed with mushrooms, truffles pasta gratin, morel sauce
Warm chocolate and almond cake, crispy feuilletine and white chocolate mouse, praline sauce
or
Vanilla creme brulee, caramelized rice pudding and upside down caramel cream, creme brulee ice cream