All dishes:

Game birds

Roasted quail stuffed with mushrooms

Mushrooms, Vegetables, Pasta and Rice

Celery root puree

Poultry

Duck stew

Desserts

Cherry and raspberry clafoutis

Sea fish

Monkfish tail with beurre blanc sauce

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

Shellfish and Seafood

Sautéed bay scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Warm starters

Crottin de Chavignol puff pastry

Salads

Zucchini salad

Desserts

Cherry meringue cake

Mushrooms, Vegetables, Pasta and Rice

Fettucine al ragù

Italy.
Pasta with bolognese sauce.

Veal

Casseroled veal chop

Shellfish and Seafood

Seafood gratin

Cheeses

Death & Taxes

United States. California.
Pasteurized cow's milk cheese with a beer washed rind (Dark lager).

Game animals

Wild boar with lingonberries

Consommé and Soup

Mussel soup

Poultry

Sautéed duck foie gras with fresh figs

Served hot.

Cheeses

Munster

France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.

Cheeses

L’Ami du Chambertin

France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind.

Beef

Beef tenderloin with black truffles en croûte

Sea fish

Pickled mackerel fillets in white wine

Shellfish and Seafood

Blanquette of scallops with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

Shellfish and Seafood

Lobster with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Cooked meats

Charcuterie board

Assortment of cold meats and charcuterie.

Game animals

Saddle of hare a la royale

A la royale : slow-cooked with red wine and Cognac and completely deboned.