Dinner Menu - Hors D'Oeuvres
Huitres
Oysters sauteed in clarified butter, served with horseradish sauce
Champignons
Sauteed wild mushrooms in a white wine sauce, served with semolina cake
Moules or Clams Mariniere
Mussels steamed in garlic, parsley and white wine
Mousse de Foie de Poulet
Chicken liver mousse, served with toasted baguette slices and traditional condiments
Pommes Frites
Double-dipped French fries, served in cone with remoulaude sauce
Escargots
French imported small escargots in a garlic, shallots, parsley, butter sauce
Dinner Menu - Entrees
Filet Mignon de Porc a l'Alsacienne
Medallions of pork in charcutiere sauce, with red cabbage and housemade pasta
Tajine D'Agneau
Maroccan style lamb stew with cinnamon, cumin, coriander, ginger, tomatoes, onions, dried apricots and garbonzo beans
Coquilles St. Jacques
Scallops and small prawns cooked in a leek bechamel sauce, topped with melted chevre
Entrecote Avec Pommes Frites
Rib-eye steak served with french fries and mixed fresh vegetables
Poisson du Jour
Fresh catch of the day prepared to the chef's whim, accompanied by fresh garden vegetables
Dinner Menu - Drink
French Press Coffee or Tea
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