entrees

Appetizers

Escargots Sautes sauteed snails, pernod, cayenne-curry sauce
Moules Fumees smoked mussels, rum, cilantro-chili butter
Avocat Grille grilled avocado, spinach and veggie mousse with a sesame shitake mushroom vinaigrette
Terrine de Faisant faisant pâté, truffe oil, cognac, brie crust
Terrine de Venison venison pâté, truffe oil, rum, camenbert crust
Poire Rotie roasted red pear, clover honey, blue cheese
Gratin Dauphinois scalloped potatoes, bechamelle with basil, gruyere crust, served with salad

plats principaux

Main Courses

Summer Squach Ragout acorn squash, ginger, garlic, coconut milk, white beans and veggies
Saucisses de Lapin rabbit and ginger sausages in a carrot-miso cream sauce
Saucisses de Sanglier boar and sage sausages, blueberry sauce
Poulet smoked chicken breast, goat cheese and papaya puree
Confit roast duck leg, jerk spice, mango marinade
Magret smoked duck breast in a tangerine and peppercorn reduction

desserts

Coconut Flan
Apple soufflé
Mango Mousse
Chocolate Mousse

All Dishes Prepared With Free-range game, Bioorganic Produce and Eco-natural Ingredients