EXTENDED STAYS . CALL FOR DETAILS.
$75 per person , 4 courses . Tax not included
veloute de courgette
Veloute of zucchini soup.
choice of one 2nd course
Coquilles St. Jacques
Sea scallops in creamy mushroom sauce and gruyere
escargot de bourgogne
Traditional escargot in garlic, parsley butter
choice of one 3rd course
Steak au poivre
Seared and flambleed with cognac 8oz fillet mignon with pepercorn sauce and 2 sides.
blanquette de veau
Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette.
Dessert -
Raspberry Vacherin
Traditional French vanilla ice cream meringue cake with Grand Marnier and raspberry coulis
Cream Brulee
Traditional French custard with flambee caramel