Vegetable soup puree with mushroom duxelle and French beans in basil oil
Onion soup gratinee with French bread and Swiss cheese
Boston lettuce, mesclun mix in Dijon mustard vinaigrette
Jacques' homemade country pate, gherkins, olives and caper berry
Grilled feta cheese over fresh beet and orange salad in a Dijon mustard sauce
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Mussels simmered in a white wine rosemary sauce, served with French fries
Flounder filet sauteed in a basil crepe, lemon tomato and capers in olive oil basil sauce, French beans and potato sauteed
Chicken breast with sliced avocado, orange and green peppercorn sauce, sauteed potato, watercress salad in citrus dressing
Socca; chick pea crepe, topped with grilled vegetables in a balsamic dressing, goat cheese roasted with virgin basil olive oil
Napoleon of grilled trout, crispy parmesan, phyllo dough zucchini, leek, shrimp bisque, homemade potato gnocchi, mushroom puree
Angus certified Hanger steak sauteed with five peppercorn cream sauce, served with French fries
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Banana flambe with rum and berries, vanilla ice cream
Creme caramel
Crepes with vanilla orange sauce
Bread pudding with caramel sauce
Floating Island; a soft meringue poached with toasted almond and vanilla sauce
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