Cuvee

Oysters sauteed in clarified butter, served with horseradish sauce

Sauteed wild mushrooms in a white wine sauce, served with semolina cake

Mussels steamed in garlic, parsley and white wine

Chicken liver mousse, served with toasted baguette slices and traditional condiments

Double-dipped French fries, served in cone with remoulaude sauce

French imported small escargots in a garlic, shallots, parsley, butter sauce

Medallions of pork in charcutiere sauce, with red cabbage and housemade pasta

Maroccan style lamb stew with cinnamon, cumin, coriander, ginger, tomatoes, onions, dried apricots and garbonzo beans

Scallops and small prawns cooked in a leek bechamel sauce, topped with melted chevre

Rib-eye steak served with french fries and mixed fresh vegetables

Fresh catch of the day prepared to the chef's whim, accompanied by fresh garden vegetables