Eggs Mayonnaise (Two egg halves on a bed of lettuce topped with mayonnaise) or, French Onion Soup or, Potage Crecy (A light cream soup with puree of carrots and a hint of orange) or, Chef's Salad (Julienne of Chicken, cheese and vegetables on a bed of lettuce served with a blue cheese dressing)
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Lamb Cutlets (“Reforme”, Lightly breaded lamb cutlets) or, Rainbow trout “Grenobloise” (A whole de-boned trout stuffed and delicately fried in butter) or, Spinach Lasagna (Fresh spinach pasta sheets layered with beef and cheese)
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Cheese Mousse or, Maltaise Rice Pudding

Call ext. 5003 for reservations.