All dishes:

Salads

Grilled chicken salad

Desserts

Petit four frais

Cheeses

Good Thunder

United States. Minnesota.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Brown ale).
Ripening : 3 to 4 weeks.

Desserts

Chocolate and chestnuts mousse

Warm starters

Lobster puff pastry

Veal

Veal medallion with porcini mushrooms and potatoes

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Salads

Avocado and crab salad

Cheeses

Cheshire

United Kingdom.
Pressed and uncooked cheese made from cow's milk.

Mushrooms, Vegetables, Pasta and Rice

Black truffle with rice

Poultry

Guinea fowl with paprika sauce

Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.

Desserts

Dark chocolate mousse tart

Tart shell filled with chocolate mousse.
Served cold.

Appetizers

Vegetable fritters

Shellfish and Seafood

Bay scallops with black truffle

Veal

Veal chop with mushrooms

Cheeses

St. Malachi

United States. Pennsylvania.
Pressed cheese made from pasteurized cow’s milk with a washed rind.
Ripening : 3 months minimum.

Shellfish and Seafood

Crayfish ring

Ring : arranged in a circle.

Cheeses

Tomme de brebis Corse

France. Corsica.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 3 to 12 months.

Cooked meats

Charcuterie board

Assortment of cold meats and charcuterie.

Shellfish and Seafood

Roasted lobster with vanilla

Shellfish and Seafood

Mussels steamed with cider and bacon

Freshwater fish

Fried freshwater fish

Fruits

Strawberry

Sheep and Goats

Grilled lamb

Sheep and Goats

Grilled lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.