February 20-23
Modern French Menu

Amuse Bouche
Cucumber with smoked trout paté
***
Trio Starters Plate
Rillettes of salmon, garden salad and chicken galantine
Or
Cream of Mushroom Soup
Served with crispy bread
Or
Salade Niçoise
Served with tuna fish, patatoes, green beans, and boiled eggs
****
Pan Seared Almond Crusted Fillet of Salmon
Spinach Timbale, mixed bean salad and thyme lemon beurre blanc
Or
Chicken Sorrel Stew
Bulgur pilaf with wild mushrooms and spicy sausage
Or
Roasted Rib of Beef
Brussel sprouts paysanne, gratin dauphinois, and beef au jus
***
Crème Brûlée
Served with cherries and mint leaves
or
Profiteroles
Served with roasted shredded coconut

Call ext. 5002 for reservations