Escargots sauteed in garlic butter, parsley and tomato sauce.

Caesar salad.

Lettuce, tomatoes, cucumbers.

Smoked salmon served with capers and aioli.

Salad of prawns flambeed with pernod.

Grilled chicken breast with a rosemary sauce.

Roasted veal with a truffle and mushroom sauce.

Roasted rack of lamb with a garlic and fresh mint beurre rouge.

Grilled tenderloin of beef with a cognac peppercorn sauce.

Sauteed sweetbreads with a lemon white wine garlic sauce.

Sauteed salmon fillet with a fresh dill sauce.

Boneless breast of duck with an orange sauce.

Fresh seasoned fruits and berries with creme anglaise.

Fresh peach sorbet with a strawberry and kiwi sauce.

Cream custard with berries.

Chocolate mousse with creme anglaise and served with a strawberry and kiwi sauce.

Passion fruit mousse with a strawberry and kiwi sauce.