Soup, cream and consommé
Leak and tarragon velouté
Dark beer French onion soup topped with an "au gratin" Swiss gruyere crouton.
Four spices butternut squash cream topped with a caramelized turnip julienne.
Mediterranean veal blanquette served with oregano and lemon grilled vegetables.
Braised "Moroccan tajine style" lamb with preserved lemons and green olives. Served with a Niora Moroccan pepper seasoned couscous.
Pork tenderloin with spinach and fontina cheese. Served with a Madera and tarragon sauce with a "Dauphinois" gratin and seasonal vegetables.
Salmon filet with a "beurre blanc" sauce, shallots and marjoram. Served with saffron rice and seasonal vegetables.
Pork ossobucco "alla Milanese" topped with a fresh gremolata and served with a parmesan risotto and seasonal vegetables.
Confit rabbit leg with sauteed mushrooms served on a potato "roesti" with seasonal vegetables. *
Poultry ballotine stuffed with fresh herbs, grilled peppers and Kalamata olives. Served with seasonal vegetables.
"Champvallon"; layers of braised beef, onion confit and "boulangère" potatoes. Served with seasonal vegetables.
"Crumble Normand"; layers of cream, sweet butter biscuits, caramelized cinammon apples and a lightly salted butterscotch sauce.
Chocolate fondant cake served with vanilla ice cream.
Caramelized Key lime pie.