"Potage"

Chef’s soup

"Hors D'Oeuvre"

Chef's fantasy salad

Foie gras « mousse »dressed with Prosciutto

Imperial crab on potato and capers « quenelle »

"Régal"

Seafood pasta, cream of garlic and parsley

Minute roasted salmon and mild pepper emulsion

« Ardennes » Style grilled pork rib

Roast duck breast with honey, garlic and ginger

Fanned fillet of lamb, Meaux mustard sauce

"Desserts"

Pear « Belle Hélène »

Our cheese cake with red fruit « coulis »

"Potages"

Chef's soup

French onion soup au gratin

Fish soup, provencal sauce and croûtons

Lobster bisque with flaky pastry crust


"Appetizers"

Green salad, homemade dressing

Scatty salad, balsamic vinaigrette

Endive salad, light parsleyed mayonnaise

House Ceasar salad (anchovies on request)

Beef tartar « Hors Château »

Goat cheese « baluchon », citrus fruit compote

Blue tuna noisette on vegetable harlequin, « gribiche » sauce

Saint-Jacques mille-feuilles, pink pepper sauce

Roasted « foie gras » escalop with dried fruit and Provence honey


"Fish & Seafood"

Roasted wild striped bass, Pagnol style

Large shrimps skillet, local blue cheese and baked pear

Europeen style fillet of turbot, mango and coriander salsa


"Meat & Game"

Whole Cornish game hen roasted with sage,
caramelized endive

Rack of lamb with parsley and braised tomatoes,
Thyme flower glaze

Rib of doe, « Grand Veneur » sauce and small apple

Filet mignon of beef Rossini, apple and Calvados
Roasted « foie gras »


"Desserts"

Choices of the day

« Crème brûlée »

Crêpe with caramelized apples and vanilla ice cream

Assorted Quebec cheese platter

Tea, Coffee or Herbal tea