Zagat

with beets and walnut port vinaigrette

select your assortment of cold hors d'oeuvres

corn muffin and sour cream with salmon caviar

with vinegar and shallot

with sauterne aspic

with wild mushrooms

with seasonal fruit

dusted with morroccan harissa, sweet red bell pepper

with vegetable rizzotto

with creamy country mustard sauce

meuniere, or grilled with mustard sauce

with comté crust and champagne sauce

with a fresh thyme crust

with black truffle sauce

with wine, morrels and potato gratin

with seasonal fruits

with morrel sauce

with coriander broth

with beets and walnut port vinaigrette

orn muffin and sour cream with salmon caviar

with vinegar and shallot

with fennel salad

with sauternes aspic - $8

with wild mushrooms

with seasonal fruits - $15

dusted with harissa, sweet red bell pepper emulsion

with tangy butter sauce

with lemon saffron sauce, provencal style vegetables and fresh herbs

with creamy country mustard sauce

with coriander broth

with lemon butter meuniere sauce, or grilled with mustard sauce - $15

with comté crust and champagne sauce

with artichoke hearts and carrots

with a fresh thyme crust - $10

with morrel sauce - $10

with seasonal fruits

with black truffle sauce

with morrels and potato gratin

with lemon butter

with mustard sauce

with beets and walnut port vinaigrette.

corn muffin and sour cream with salmon caviar.

with vinegar and shallot

with sauterne aspic

with wild mushrooms

with seasonal fruits

dusted with morroccan harissa, sweet red bell pepper.

with rizotto

with country mustard sauce

meuniere, or grilled with mustard sauce

with comté crust and champagne sauce

with a fresh thyme crust

with black truffle sauce

with wine, morrels and potato gratin

with seasonal fruits

with morrel sauce

with coriander broth

with shallot and vinegar

with white wine and parsley

with shredded celery root in mustard mayonnaise

with roasted fennel and saffron

with lobster sauce

with tangy butter sauce

with rizzoto

with creamy country mustard sauce

with lemon saffron sauce, provencal style vegetables

with morrels and potato gratin

with black truffle sauce

with mustard sauce

with lemon butter sauce