Terrine of foie gras with port wine, fig confit, brioche toast
Beetroot carpaccio with caramelized goat cheese
Vineyard snails “Café Largo” with homemade herb butter
Tartare from Beef Tenderloin prepared with cognac, brioche toast
U10/Scallops with vegetables on puff pastry and champagne sauce
Onion Soup with Gruyere
Seasonal soup of the day -Chefs Choice
Seasonal salad
center cut of Beef Tenderloin with béarnaise sauce or peppercorn sauce, seasonal vegetables
Lamb chops with Provencal sauce, seasonal vegetables
Roasted Veal chop with cognac sauce, seasonal vegetables
Roasted Duck breast with orange sauce, seasonal vegetables
Choice of our local fishery
Homemade Seasonal ravioli
Assortment of imported French cheeses garnished with fruits
Swiss Chocolate mousse
Apple tart with rosemary honey with homemade vanilla ice cream
Classic cold Madagascar vanilla bean custard topped with caramelized sugar
Mille feuilles with Madagascar vanilla cream
homemade Swiss coffee ice cream with fresh espresso
please ask for the varieties - One Scoop
As a responsible Restaurateur I strive for the best quality of meat.
It will be free of antibiotics, free range or organic. All seafood is wild caught*
Consumer Advisory ~Consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs may increase the consumer’s risk of food borne illness