CASSOULET TOULOUSAIN
White bean casserole w/sausage from Toulouise & duck confit

ASPARAGUS GAMAY
Steamed tender baby asparagus presented with a tarragon Gamay vinaigrette

WILD MUSHROOM TARTELETTE
Presented with cognac creme fraiche

ANGEL HAIR PASTA (Cold)
With feta cheese, walnuts, celery and extra virgin oil

WARM DUCK PATÉ
Presented in pastry crust with a port wine sauce

SWEATBREADS
Panfried served with caper vinaigrette

SALMON GRAVLAX
House made gravlax served with dill sauce on potato rissoto

CRISPY CRAB CAKE (add $3 p.p.)
W/Chili mayonaise on a bed of mesclun

PEPPERED RARE AHI TUNA (add $2 p.p.)
Sushi grade tuna, crusted with fennel and peppercorn
w/onion marmalade & sherry vinaigrette

SCAMPI PROVENÇAL (add $4 p.p.)
Sautéed with basil tomato cream sauce

ESCARGOT (add $4 p.p.)
Sautéed in parsley garlic and leek fondue

GRILLED FROI GRAS (add $5 p.p.)
W/Wild mushroom port wine sauce on bed of arugula