Flakes of smoked trout with mache, fingerling potato, shaved red onion, and toasted pumpkin seeds.

Organic butter lettuce cups with fresh herbs , shallots, and champagne vinaigrette.

Smoked duck, proscuitto, French salami, and Spanish chorizo and croutons.

Tuna tartar facon poke served with sesame oil, soy sauce, sesame seeds, green onions, and purple chips.

Escargots sauteed with parsley, butter, and garlic in a flakey pastry shell.

Warm baked Alsatian flatbread with sliced pears, caramelized onions, and fourme d ambert.

Mussels finished with shallots, garlic, parsley, white wine, and fries.

Classic beef stew with pinot noir and organic vegetables.

Butternut squash ravioli with porcini mushroom cream sauce.

Roasted rack of New Zealand lamb, sauteed spinach, polenta, and lemon herb demi glace.

Atlantic salmon served with mushrooms risotto.

Roasted chicken with black truffles sauce and mashed potatoes.

Filet mignon bordelaise served with potato galette and sauteed mushrooms.

Grilled New York steak, french fries, and peppercorn sauce.

With pommes frites, butter lettuce, organic tomato, onions, fried egg, and samourai sauce .