Duck Liver Terrine with Toasted Country Bread
Half-Dozen
David Hervé "Royale" Oysters
Grandpa Henri’s Baked Pork Terrine
with Duck Liver
FRENCH NEGRONI
Grandpa Henri’s Traditional
Onion Soup
Burgundy Snails Baked with Parsley and Garlic Butter
French Wine Cellar
Ribeye with Bearnaise Sauce and French Fries
Baby Lamb Chops with Baby Artichokes, Glazed Potatoes
Homemade Duck Confit with Baby Roasted Potatoes
Domaine de Trevallon 2001
Baked Zander Fish Quenelles, Langoustines and Lobster Bisque
Dover Sole with Brown Butter, Lemon and Parsley
Calvados Sour in the making
Crepes Flambleed with Grand Marnier Sauce
Upside Down Apple Tart with Vanilla Ice Cream
Choux Pastry with Vanilla Ice Cream and Hot Chocolate Sauce
CALVADOS SOUR