STARTERS :

* Salmon tartare .

*Escalope of fresh goose liver with caramelized apples in xeres sauce .

MEAT :

* Fillet of beef in green peper sauce .

* Roast pigeon fo Bresse in Armagnac sauce with garlic .

SEA FOOD :

* Lobster on pasta in lobster sauce .

* Sea bass with fresh aspargus and small shrimps in Champagne sauce .

DESSERTS :

* Baked custard crème .

* A soft chocolate cake with vanilla ice cream .

MENU :

Sea bass and scallops on salad whit asparagus in basil vinaigrette

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Lamb stew noisette with vegetables and boiled patatoes

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Fresh pineapple baked with passion fruit sorbet with pear fruit