HORS D’OEUVRES Soupe a l’oignon
French onion soup with croutons and crusty bread Gravadlax de saumon
Cured salmon with dill and garnished with cress Camembert
Whole baked Camembert served with crusty French bread
PLATS Boeuf Bourguignon
Braised beef in red wine with rosemary crushed new potatoes and seasonal vegetables Magret de Canard
Pan-fried breast of duck served with garlic mashed potatoes and seasonal vegetables Moules Marinieres
Mussels cooked in white wine, parsley and shallots, served with pommes frites Salade Nicoise
Tuna steak, hard-boiled egg, French beans, plum tomatoes, new potatoes, black olives, fresh anchovies and mixed leaves served with Dijon vinaigrette
