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Homemade onion tart.
Baked phylo wrapped brie cheese served with red roasted bell pepper sauce.
Fresh calamari marinated with onions, bell peppers, cilantro, herbs, lemon juice.
Sauteed sole filet in lemon butter sauce.
Braised oxtail in a Cabernet wine sauce
Pork medallions in a Champagne sauce
Stuffed chicken with raisons and lemon mustard sauce.
Puffed pastries filled with vanilla ice cream topped with hot chocolate sauce.
Duck liver mousse with a port wine aspic.
Wild mushrooms in a pastry shell with a cognac sauce.
Beet and goat cheese Napoleon served on greens.
Catch of the day.
Braised chicken in a red wine sauce with bacon, pearl onions and mushrooms.
Braised rabbit in a white wine, Dijon mustard sauce.
Pan seared hanger steak with cognac, cream, black pepper sauce.
Classic French onion soup with Gruyere and croutons.
Mixed greens with tomatoes, cucumbers, red cabbage and carrots with house vinaigrette.
Traditional snails served in their shell with a garlic butter.
Sauteed frog legs with garlic, lemon and parsley.
Homemade lobster soup.
Combination of seared and terrlne foie gras with a black currant glaze.
Steamed mussels with white wine, shallots and parsley served with French fries.
Sauteed jumbo Scallops with a mango glaze.
Pan seared red mullet filets with a bell pepper sauce.
Steamed assorted fish and shell fish in a pastry shell with a lobster broth.
served with French fries.
Sauteed beef filet with foie gras and truffles, Madeira sauce.
Roast duck breast over raspberry vinegar sauce.
Sauteed veal sweetbreads with a port wine sauce.
Sauteed veal kidneys with Dijon mustard sauce.
Seasonal fruit zabaglione
Assorted cheese plate
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