Champignons farcis
Baked mushrooms filled with garlic and parsley butter  

Marinated warm duck salad  
 Thinly sliced marinated warm duck breast served on a bed of salad

Deep fried camembert cheese
Served with redcurrant sauce

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Entrecote Diane
 Rib eye steak with brandy, shallot and mushroom sauce served with sauté potatoe

Stuffed chicken breast with spinach ricotta
 Wrapped with Parma ham with mushroom sauce served with sauté potatoes

Grilled salmon fillet
Served on a bed of spinach and new potatoes

Asparagus crepe
Topped with cheese gratin

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 Crème caramel

Crepe Creole
Pancake filled with chocolate and vanilla ice cream and bananas,
Topped with Malibu and almonds
  
Chocolate mousse