>> Entrees
Fresh duck liver in 2 styles marinated in Armagnac
Grilled duck liver on a bed of ginger apple sauce
Whole lobster steamed in herbs with celeryvinaigrette an basil
Raviole of morels with fresh duck liver and a truffle juice
Sauted scallops with lentils in a balsamic vinegar dressing
Raw salmon marinated in citrus juice and dill
          >> Fish
Steamed monkfish medaillon with a creamy leek fondue and oriental rice
Grilled whole lobster with lobster sauce newburg garnished with fresh fettucini and bitter orange julienne
Cod steamed with marjoran bouquetiere of vetetables in olive oil
Sauted scallops in lobster sauce served with fresh vegetables and oriental rice
          >> Meats
Prime beef tenterloin in, an aged Madiran red wine sauce potato cake
Net cute of piglet to the fishings and blueberries
Roasted Pigeon with diced foie gras on toast assorted garniture
Grilled duckling filet with an olive sauce
Young lamb chops sauteed fresh thyme sauce
Thish of preserved duck with a fricassee of cepes and herbs
          >> Desserts
Hot apple tart with whipped cream
Butter chocolate Truffon with roasted coffee sauce
Crunchy hazelnuts mousseline
Poached pear cooked with cardoman vanilla pods and fruit sorbet
Armagnac ice cream flambee
Frozen delight to the sherbet of fruit