Nicolas Griffon

Fried breaded frog legs with parsley and garlic.

Raw finely sliced filet of beef served with a olive oil and Parmesan.

Sampling of sea food in a béchamel cream sauce inside puff pastry pouch.

Melon and Prosciutto ham served in port wine.

Finely chopped & marinated smoked salmon with a fresh herb and mango salsa.

Three finely sliced raw fish selections with a herb marinate of olive oil and lime.

Slow cooked beef tongue with a Madiera wine reduction served with seasonal vegetables.

Steamed mussels in an herb white wine sauce accompanied with French fries and house made mayonnaise.

An emulsion of salt cod, potatoes and olive oil served on a crostini

Herb marinated salmon steak cooked on a cedar plank served with seasonal vegetables.

Pork loin marinated and cooked in a curry sauce with Basmati rice.

Cross-cut veal shanks braised with vegetables, white wine and broth served with a choice of quinoa or polenta.

Top quality raw beef with onions, capers, pickles, garlic, egg yolk served with garden salad and fries.

Oven roasted layers of salmon, lasagna noodles and spinach with a Béchamel cream sauce.

Pan-seared rabbit in a Dijon mustard sauce served with sauteed garlic fingerling potatoes.

Tender pan-seared veal finished in a creamed cider sauce with seasonal mushrooms.

Variety of pork products and potatoes slow cooked with sauerkraut and Riesling wine.

French twist on this Russian favorite: Marinated, sauteed and slow cooked beef in its own broth served with pasta.

Veal stew with onions, potatoes, carrots served with a cream sauce on a bed of rice.

Rolled & stuffed pork roast with seasonal vegetables.

Creamy au gratin of endive wrapped in ham slices in a Béchamel sauce.

Three flavors of sorbet with a vodka twist.

Delicate dessert of ladyfingers, custard and fresh red berries.

Baked flan tart with cherries served with English cream.

Lemon meringue tart

Traditional French caramelized apple tart.

Rum saturated cake with whipped cream