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| Start with Desserts, that way you'll always have room! Some of our specialties are: Hot Croustade with Apples and Armagnac Brandy Little Pear Pie prepared with Caramel and Coconut Chocolate Cake served with Vanilla Custard Cream Apple Sorbet with a spash of Calvados Brandy Mousse and Chocolate Sorbet served with a Pistachio Sauce |
| Starters French Onion Soup Hot Froi Gras Escalope with a Vinagre sauce Homemade Foie Gras Pate Baked Escargots cooked with Mushrooms Muscovy Duck Terrine served with an Onion saute Salmon cooked with Provencal sauce Dublin Bay Prawn Salad with marinated Celery Fresh Artichoke Hearts and Green Asparagus Tips Salad with hot Farmhouse Goats Cheese Assortment of Cheeses |
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| Dishes Veal Medallion cooked with a Honey Sauce Veal Medallion cooked with Shallots Lamb Fillet cooked with a Tarragon Sauce Beef a la Ficelle Poultry Fricassee served with Mushrooms Sole Fillets on a bed of small Vegetables Fried Quails and Lobster Filet of Beef and Duck, Gratin Dauphinois Lamb in Puff Pastry, Eggplant gratin Whole stuffed boneless Pigeon served with fried Potatoes Cornish Game Hens with Brandied Orange Sauce |
| Crepes Seafood Newburg Crepe Spinach Souffle Crepe Crepes St. Jacques Scallops, Shrimps & sliced Mushrooms in a Sherry sauce with Cheese Ratatouille Tomatoes, Zucchini, Bell Peppers, Onions and Eggplant simmered together and topped with Swiss Cheese Crepes Suzette (prepared Tableside) |
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