Zagat

beetroot gratin with bleu cheese, walnuts, and a side of endive salad

crouton slices topped with olive oil and goat cheese with mixed greens

frog legs sauteed in garlic and parsley

scallops over spinach in lemon and thyme sauce

fricasse of shrimp and asparagus in orange caramel sauce

fish soup with rouille, croutons, and cheese

warm butternut squash soup

rack of lamb roasted in mustard sauce, breaded and herbed

in a tomato persillade with steamed potatoes and mussels

seafood stew with croutons, rouille, and cheese

two slow roasted duck thighs with a mashed potatoe forestier

monkfish slices in tomato, zucchini, lemon, and thyme

filet mignon in red wine sauce with potato and greens

seabass in garlic and tarragon sauce with tomato confit

cod filet with honey soy sauce and balsamic vinegar with mushrooms and black olives polenta

beef pave in port wine sauce, topped with onion confit and bleu cheese

with steamed potatoes and carrots

white bean and tomato stew with pork belly, pork sausage, lamb, duck confit

steamed mussels in white sauce and garlic jus reduction

baked sole filet in a lime broth with mashed potatoes and asparagus

pan seared salmon in coconut & ginger sauce with carrot puree and sauteed spinach

hanger steak in shallot sauce with gratin dauphinois and greens

grilled ribs eye steak with pepper sauce potato puree and greens

chicken breast in a port and mushrooms sauce with potato pave and spinach

sliced duck breast in a raspberry reduction with sweet potato and greens

jarret d' agneau cooked in red wine & herbs