FILET DE BCEUF “MONGOLIAN”
Sliced raw beef prepared with the chef’s own recipe

FOIE-GRAS CHAUD AUX NAVETS
Fresh goose liver escalope with turnips

FILET DE BCEUF AU FOIE GRAS ET JUS DE TRUFFE
Beef tenderloin with goose liver and truffles sauce

POTAGE VELOUTÉ AUX PALOURDES
Cherry stone clam chowder

BISQUE D’HOMARD AU COGNAC
Lobster soup served with a touch of cognac