| Ravioli riccota, sun bluch tomatoes, black olive with sage butter sauce (V) |
|
millefeuille of sweetbread and kidney served with Madera sauce |
| Canneloni of smoked salmon, horseradish cream, blinis and asparagus |
| chicken and mushroom veloutee soup |
| Traditional roast (beef or lamb) |
| vegetable tian with poached egg, asparagus cream and melted cheese (V) |
| rib-eye steak fries and salade |
| matelotte of fish, slowly cooked in a red wine jus served with printaniere vegetable |
| Assiette gourmande |
| Cheese plate |
| Creme brulee |