Appetizer:
˜Soup Du Jour
˜French onion soup gratinee
˜Bistro salad with endive, frisee, fresh red pears, Great Hill blue cheese and walnut vinaigrette.
˜Brandied chicken liver pâté served with crusty bread, Dijon mustard and cornichons.
˜Escargot Provencale, escargot baked with garlic, white wine and parsley, topped with breadcrumbs .

Entrée:
˜Poulet Roti, half roasted chicken with scallions mashed potatoes with cauliflower gratin.
˜Atlantic salmon pan-seared and topped with Brie, finished with a sauce of lemon and sauvignon blanc, accompanied with new potatoes and grilled vegetables.
˜Hanger Steak with choice of sauce: bordelaise, au poivre or béarnaise, accompanied with pomme frittes or potato dauphinoise and haricot vert almondine.