All dishes:

Sea fish

Sole fillets with chanterelles

Mushrooms, Vegetables, Pasta and Rice

Green asparagus tart

Cheeses

Extra aged Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : over 24 months.

Desserts

Chocolate croquembouche

Chocolate-covered profiteroles with pastry cream or vanilla ice cream.

Beef

Hanger steak with shallots

Sea fish

Raw salmon with asparagus

Cooked meats

Dry sausage with black pepper

Desserts

Almond pie

Cheeses

Brie de Montereau

France. Île-de-France. Seine-et-Marne. Fontainebleau.
Soft-ripened cow's milk cheese with a bloomy rind.

Sea fish

Grilled pavé of tuna

Shellfish and Seafood

Grilled prawn skewers with pineapple

Shellfish and Seafood

Arcachon oysters

Cold starters

Spiny lobster with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Main meals

Galette with goat cheese

Galette : savory crepe.

Desserts

Apple crêpe cake

Cheeses

Goat brie cheese

Canada. Ontario.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

Shellfish and Seafood

Crab claws with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Freshwater fish

Pike-perch roast with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Appetizers

Salmon caviar toast

Desserts

Apricot upside-down cake

Desserts

Pear and blue cheese tart

Cheeses

Pont-l’Evêque

France. Normandy.
Soft-ripened cheese made from cow's milk with a white to orange washed rind and square shape.

Salads

Crudite salad

Do not serve fine wine.

Cheeses

Irish porter cheddar

Ireland. County Limerick.
Pressed and uncooked cheese made from pasteurized cow's milk infused in Porter beer and wrapped in black wax.
Ripening : 6 to 10 months.