Sole fish fillets with tomato fondue.
Home made foie gras of duck with toasts.
Calf sweetbreads baked in flaky pastry with mushrooms.
Thinly sliced scallops in Pommeau liquor.
Scallops in curry.
Veal's liver with Bercy sauce.
Quail fillets Rossini style
(with foie gras of duck).
Tournedos with red wine and bone marrow sauce.
Double of coffee ice cream.
Iced Profiteroles with hot chocolate sauce.
Almond and pear tart.