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Cream of pumpkin baked fresh and old mimolette
Or
Two salmon terrine with pistachio
Or
Venison terrine with walnuts, balsamic beetroot
*****
Farmer pork stuffed with dried apricots
Or
Fish of the day the chef
Or
Tab French beef with shallots and Banyuls
*****
Apple-pear in red wine and hot chocolate with spices, vanilla ice cream
Or
Ch'ti creamy white chocolate and chicory, caramel biscuits
Or
  Pot house chocolate pistachio cream

Our foie gras mi-cuit with mead and warm brioche
Or
Tart with caramelised pig's trotter
Or
Jacques scallops fried ribs of our Provencal
Or
Brioche Parisienne small gray with cream garlic parsley
*****
   Interlocking doe grilled pepper sauce
Or
Pot roast pheasant with chanterelles and ceps
Or
Roast Leg of pork with spices (Chef's specialty)
Or
Quasi veal lemon thyme jus
Or
Duo St Jacques and red mullet with herbs
*****
Nuits St Georges white chocolate and raspberry coulis
Or
Delight dark chocolate and Whiskey
Or
Baked Alaska (minimum 2 persons)
Or
  Caramel apple pie with cinnamon