Zagat

with melted blue cheese (galbani gorgonzola)

with pickles and salad

1/2 dozen in the shell with butter and garlic sauce

over a little green salad with brie, and diced apple

with garlic, parsley olive oil bread crumbs, tomato mushroom

with shallots , truffles, grape and a veil of 180 days aged swiss cheese

home made recipe very light

the classic one

americans favorites

fyi : the sauce on this recipe look “grayish” it’s a natural reaction with the red wine and the mussels jus

chef ‘s favorites

for accommodate our vegetarian patrons

over mango/tomate sautees lightly creamedmixed pepercorn sauce

roasted garlic and parsley sauce

with cranberry sauce

with white wine crème de garlic confit sauce

with morels, port wine lightly creamed sauce

calamari, mussels, langoustines, bay scallops, sole, shrimp over mushroom duxelles (shallots mushrooms) light mornay sauce , bread crumbs au gratin

slab bacon & pork sausage all braised with noble duck fat. yummy but rich !!was created for warriors to defend the city ! don’t take it if you can’t bear it

with cherry, port and red wine sauce, a classic, sweet , refined sauce back on the menu due to customers will

with foie gras ( pate style) shallots, port & red wine truffles sauce . absolute luxury ! you will have to eat that like hamburger : foie gras and meat and sauce .combine all in the same time to get to the point !!

with home light vanilla whipped cream and sugar

the choice of three flavors of home made

my childhood desert

with coffee sour cream and rum sirop

with coconut sherbet