- Ham and Melon Platter
- Foie Gras with mild spices
- Tomatoes and Mozarella Salad
- Snails x 6
- Duck Terrine and oignon chutney
Main Courses :
- Roasted Pork Chop with Honey
- Duck Breast Fillet, Green Pepper Sauce
- Fillet of Saddle of Lamb, Provencal Sauce
- Salmon, Armoricaine Sauce
Desserts :
- Tarte Tatin, Vanilla Ice
- Caramel Macaron, Caramel Ice Cream
- Meringue with Sorbet Lemon and Raspberry