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$95.00 per person: Select one from each of the following courses: entrée, plat de poisson, plat principal, dessert and plateau de fromage
Select one of the following appetizers.
Luxurious home made duck liver terrine marinated in port wine.
Pan-seared fresh cut half-lobster, fried in a reduction of garlic, herbs and butter.
Fresh crab stuffed with my secret preparation. Egg, rice noddles, mushrooms and more.
Marinated salmon and fresh cooked shrimp under a dome of smoke.
Smoked salmon with cucumber and crème fraîche garnished with seasonal herbs.
Home made mini pancake blinis layered with salmon roe and crème fraîche.
Select one of the following fish courses
Stuffed calamari with assorted sea food in spicy tomato sauce.
Monk fish medallions in a creamy saffron sauce with mixed vegetables and herbs.
Sea bass in cider and cream reduction.
Filet of sole rolls in a saffron cream sauce.
Traditional southern French slowed cooked mixed seafood stew served with crusty bread and spicy garlic house made mayonnaise topped with cheese.
Unique dining experience: whole snapper cooked in sea salt.
Select one of the following main course meals
Beef tenderloin served au jus in a red wine reduction with morels and grilled asparagus.
Sumptuous breast of chicken stuffed with truffles served au jus.
Stuffed braised morel veal flank served with rainbow carrots.
Puffed pasty pocket filled with creamy chicken and chanterelles mushrooms.
Duck filet baked and steamed in sea salt served with garlic fingerling potatoes.
Herb marinated rack of lamb in red wine reduction served with roasted seasonal vegetables.
Beef tenderloin topped with truffles and house made foie gras.
Classic braised orange duck to be discovered.
Roasted wild boar in an delicious red wine reduction.
Select one of the following desserts
Choice of French cheese.
Cheese plate considering of chef's selection of 4-5 French cheeses.
Menus (at least 4 guests )
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