First Course

Duck Liver Terrine wityh Confit Quail
and Baby Leeks
Presse de Fote Gras de Canard et Caille Conflit
aux Jeunes Poireaux

Seabass Filet in Shellfish Broth
scented with Kaffir Lime
Filet de Loup au Jus Fin de Coquillage et Cumbawas

Champagne Sherbert
Sorbet Champagne

Main Course

Black Angus Beef Terderloin
with Artichoke and Chanterelles
Crispy Potato Flower
Tournedos de Boeuf aux Artichauts et Girolles,
Croutille de Pomme de Terre

Grilled Sole and Roasted Shrimps
in Kaffir Lime Sauce
Troncon de Sole Grille et Crevettes Roties
au Citron Thailandais

Ontario Maple Syrup Glazed Duck Breast
with Spring Vegetables
Magret de Canard laque au Sirop d'Erable
et Legumes Nouveaux

Dessert

Buttermilk Soft Toffee with
Dark Chocolate Ice Cream, Coconut Sauce
Caramel Mou au Beurre Sale, Glace au Chocolat
Noir, Sauce Coco

Confit Pineapple in Sesame Crisp with
Stawberry Sherbert
Nougatine de Sesame a l'Ananas Confit
et Sorbet Fraise

Raspberry Crisp Millefeuille
Millefeuille Croquant a la Framboise

FIRST COURSE
"Saucisson Lyonnais" in Brioche
and Mixed Salad
Salade Melee et Saucisson Lyonnais en Brioche

Traditional Provencal Fish Soup
with Croutons and "Aioli"
Soupe de Poisson et sa Gamiture

Stuffed Calamari
with Nicoise Ratatouille
Calamars Farcis a la Ratatouille Nicoise et Salade
de Courgettes Croquantes

MAIN COURSE
Roast Free range Chicken with
Artichokes and Sundried Tomatoes
Poulet Fermier Roti aux Artichauts et Tomates Sechees

Roast Veal Terderloin and Glazed
Sweetbreads, Traditional Chutney and
Baby Spinach
Mignon et Ris de Veau Braises au Chutney
d'Autrefois et Pousse d'Epinards

panfried Seafood Panache
with Saffron Sauce
Panache de Fruits de la Mer au Jus Fin Saffrane

"Steak Tartare" prepared at your table
with French Fries
Steak Tartare a Votre table

DESSERT
Warm Apple Tart Tatin
with Vanilla Ice Cream
Tarte Tatin Chaude et Creme Glacee a la Vanille

Chocolate and Banana Mousses
Duo de Mousses: Chocolat / Banane

Caramelized Pineapple with Spicy Sauce
Ananas Caramelise aux Epices

Strawberry Soup scented with Balsamic
Vinegar, Red Berry Ince Cream
Nage de Fraise aux Saveurs de Balsamique
et Glace Fruits Rouges

Orange "Creme Brulee"
Creme Brulee a l'Orange