ASSORTED CHARCUTERIE PLATTERS WITH TRADITIONAL GARNISHES
         -Duck rillettes, mousse de foie, pate compagne, saucisson de Lyon

BABY MIXED GREENS  
         - Tossed in a Dijon vinaigrette, herbs

CHILLED GRILLED AND ROASTED VEGETABLES WITH PISTOU
         - Eggplant, red peppers, squash, red onion, fennel 

MUSHROOMS
         - Marinated in lemon, coriander and oregano

COQ AU VIN
         - Chicken braised in red wine with carrots, pearl onions, mushrooms and smoked bacon 

QUENELLE LYONNAISE
         - Poached scallop and salmon dumplings with a crawfish sauce

PORC AUX PRUNEAU
         - Roast loin of pork, dried plum and cognac sauce

GARNISH
         - Garlic Mashed Potatoes
         - Roast Acorn Squash

TARTE CITRON
         
CHOCOLATE MOUSSE
        

ASSORTED CHARCUTERIE PLATTERS WITH TRADITIONAL GARNISHES
         - Duck rillettes, mousse de foie, pate compagne, saucisson de Lyon

BABY SPINACH SALAD  
         - Tossed with red grapes, toasted pecans, sliced pears, Roquefort cheese and balsamic vinaigrette

CHILLED POACHED ATLANTIC SALMON
         - With pickled cucumbers and dill creme fraiche 

SELECTION OF FRENCH CHEESES
         - with petite croutons

CHILLED GRILLED AND ROASTED VEGETABLES WITH PISTOU
        
BOEUF BOURGUIGNONNE
         - Burgundy braised beef

POULET FERMIER
         - Roast chicken marinated in parsley and lemon, farmers sauce of smoked bacon lardon, mushrooms, onions and jus au natural

GIGOT D'AGNEAU
         - Carved roast leg of lamb “Basquaise”

QUENELLE LYONNAISE
         - Poached scallop and salmon dumpling with a crawfish sauce

POMMES DAPHINOISE
        
POTATOES GRATIN

ROAST BUTTERNUT SQUASH

TARTE CITRON

CHOCOLATE GATEAU

APPLE TARTE TATIN
         

PLATEAU FRUIT DE MER
          - Selection of chilled seafood, prawns, oysters, clams and mussels with mignonette and cocktail sauce

ASSORTED CHARCUTERIE PLATTERS WITH TRADITIONAL GARNISHES
          - Duck rillettes, mousse de foie, pate compagne, saucisson de Lyon

SELECTION OF FRENCH CHEESES
         - With petite croutons

SMOKED SALMON
         - With red onions, capers, diced hard boiled eggs and creme fraiche

HEARTS OF ROMAINE LETTUCE
         - Tossed with lemon garlic dressing, oven roasted roma tomatoes and nicoise olives

CHILLED GRILLED AND ROASTED VEGETABLES WITH PISTOU
         
POULET FARCI
         - Roast breast of chicken filled with an herbed goat cheese, mushroom ragout

FILET MIGNON
         - Carved tenderloin of beef with sauce au poivre

POISSON
        - pan roasted halibut, tapenade crust, on a bed of basmati rice pilaf, sauce Provencal

ROAST FINGERLING POTATOES
        - With garlic and rosemary

TOMATE FARCI
        - Roast tomatoes filled with a mushroom duxelle

Selection of Pastries and Tartes