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| Coq au vin |
| bone in chicken pieces braised in red wine with mushrooms, baby onion and aromatic herbs |
| Baked Breast of Chicken a l'orange |
| segments of orange, grand marnier sauce |
| Roasted Magret duck |
| juniper berrys, figs, port wine sauce |
| Pheasant Breast Veronique |
| grapes, vermouth wine, supreme sauce |
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| Stuff Sole Florentine |
| riccotta cheese, spinach, lobster meat, diplomate sauce |
| Halibut and Salmon Chopin |
| fish wrapped in savoy cabbage poached in court bouillon served with vodka cream sauce, caviar, mussels and clams |
| Scallops and Prawns |
| bell peppers, mushrooms spinach, coconut curry sauce |
| Lobster Tail |
| drawn garlic and herb butter |
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