Lunch
"Le Petit Gourmet "

Soupe du jour
or
Caesar salad

***
Pan seared salmon trout & tarragon sauce served
with rice pilaf and vegetables
or
Penne with mushrooms, spinach, sun dried tomatoes,
goat cheese in a virgin olive oil sauce
or
Chicken breast in a orange-peppercorn sauce with
mashed potatoes and vegetables

***
Crème caramel
or
Mixed sherbet

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Soupe du jour
or
Cognac pâté & wild berry chutney

***
Atlantic salmon in a beurre blanc with rice pilaf
and vegetables
or
Veal Scaloppine in a Madeira plum sauce with
linguini and spinach in a light cream sauce
or
Steak Marchand de vin with French fries

***
Tarte au citron
or
Dame blanche

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Cream of wild mushroom soup
or
Cognac pâté with pearl onions and crostini
or
Mixed green salad & tomatoes, cucumbers, red onions
with balsamic vinaigrette

***
Breast of chicken, with a mushroom sauce, served
on garlic mashed potatoes & vegetables
or
Baked salmon with an orange and lemon butter sauce,
rice pilaf & seasonal vegetables
or
Lamb chops with roasted garlic au jus, seasonal
vegetables and couscous

***
Profiterole au chocolat
or
Crème Caramel

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Grilled portabello and roasted red pepper, with
mixed salad and warm balsamic vinaigrette
or
Smoked salmon with Bermuda onions and capers
or
Traditional Caesar salad

***
Filet of sole filled with shrimp and spinach mousse,
served with rice pilaf and vegetables
or
Veal medallions with a wild mushroom risotto and
Madeira wine sauce
or
Oven roasted duck breast with an orange honey sauce,
potato gallette and vegetables

***
White chocolate flan
or
Lemon tart

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Carrot, ginger & orange soup
or
Petite salade maison
or
Black peppercorn pâté with onion confit & red currants

***
Penne with smoked salmon and sun dried tomatoes
in a light cream sauce
or
Breast of chicken in a wild mushroom sauce with
caramelized sweet potatoes and vegetables
or
Pork tenderloin in a orange-peppercorn sauce served
with mashed potatoes and seasonal vegetables

***
Fresh sherbet
or
Mousse au chocolat au rhum
or
Tarte au citron

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Cream of broccoli & asparagus
or
Terrine of Cognac, pearl onions and apricot compote
or
Caesar salad

***
Breast of capon in a blueberry sauce, wild
mushroom risotto
or
Grilled salmon trout with mango salsa and beurre
blanc, served with rice pilaf & vegetables
or
New-York steak with a green peppercorn sauce,
gratin dauphinois & vegetables

***
Profiterole au chocolat
or
Crème caramel
or
Tarte au citron

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Cream of wild mushroom soup
or
Filet of smoked trout, tartare sauce and baby greens
or
Organic mixed greens in a tarragon vinaigrette

***
Medallion of veal in a light pepper and Cognac sauce,
sweet potatoes & vegetables
or
Rack of lamb with rosemary jus, seasonal vegetables, couscous
or
Salmon stuffed with a sole mousse, lobster sauce,
couscous and vegetables

***
Chocolate mousse in a phylo pastry
or
Crèpes Suzette à l’orange
or
Raspberry and white chocolate tart

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Lobster bisque au Cognac
or
Terrine de faisan with red onion confit, seasonal mixed greens in a raspberry vinaigrette
or
Traditional Ceasar salad

***
Salmon filet, sauce Champagne with a butter risotto
or
Veal medallions, figs and red wine sauce, garlic mashed potatoes, crispy onions
or
Beef tenderloin Perigourdine, scallop potatoes & vegetables

***
Chocolate chestnut tart with caramel sauce
or
Tarte Tatin and vanilla ice cream
or
Crème Brûlée

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