La Rue 123

(Smoked scottish salmon with traditional garnish)

(Pheasant pate with figs and pistachios)

(Helix snails baked in garlic, pernod, parsley butter)

(Sauteed frog legs with garlic and tomato confit)

(Lobster Ravioli with truffle butter)

(Baked sea scallops in shell w/ tarragon sauce)

(Assorted cheese plate)

(Mix greens with walnuts, sun dried tomatoes, goat cheese, balsamic vinaigrette)

(Belgium endive and hearts of palm with blue cheese and walnuts)

(Classic caesar salad with anchovies)

Roasted Salmon with grain mustard sauce)

(Seared Sea Scallops in a Saffron Sauce)

(Roast rack of lamb with Dijon parsley crust & rosemary jus)

(Sliced oven roasted breast of duck with raspberry sauce and wild rice)

(Chicken breast stuffed with goat cheese, spinach