FILET DE BŒUF “MONGOLIAN” Sliced raw beef prepared with the chef’s own recipe FOIE-GRAS CHAUD AUX NAVETS Fresh goose liver escalope with turnips FILET DE BŒUF 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 |