Dinner

Soup of the day.

Onion soup topped with Swiss cheese.

Traditional Lyon’s cheese spread.

Snails in a garlic and parsley butter

Roasted jumbo tomato with goat cheese and prosciutto di Parma, side of salad

Warm goat cheese salad with red wine dressing.

Belgian endive with French blue cheese and walnuts.

Caesar salad plain.

House salad. butter lettuce, homemade dressing.

Onion tart with melted brie cheese, endive and arugula, Provencal dressing.

Homemade duck foie gras terrine my way with toasts.

Provencal pico goat cheese served in a pot, lamb jus, tomato and garlic confit, black olives and homemade basil oil.

French pâté and saucisson sec, prosciutto di Parma, brie homemade onion jam

Small pan seared tuna with a carpaccio of yellow and red tomato, homemade basil dressing.

Smoked and fresh salmon tartar with lime and shallot, cream sauce.

Seared Chilean Sea bass, sweet pea puree and Black Truffle butter.

Grilled tuna steak, Portobello mushroom sauce and snow peas.

Roasted salmon served with Niçoise ratatouille and homemade basil oil.

Fresh steamed mussels with white wine and shallots served with French fries.

Chicken fricassée served with a porcini mushroom risoto and parmesan biscuit.

Two homemade duck legs confit, cooked in its own fat with roasted potatoes.

New Zealand roasted rack of lamb with Provence herbs served with white beans and basil pesto.

Pan seared beef filet mignon Angus, green peppercorn sauce, french fries and salad.

Beef tenderloin steak tartar Angus, salad and French fries.

Traditional French red wine beef stew (made with veal cheeks) Fettuccini pasta.

Caramelized apple pie “Tarte Tatin” (served warm) with English cream.

Crème brûlée with Madagascar vanilla bean.

Chocolate mousse served with English cream.

Soft chocolate pudding with whipped cream.

Cheese platter.