Nos Entrees

Roquefort Style Caesar Salad Goat Cheese Gift with Nuts Eden's Garden Salad Our Chef's Cheese Selection Smoked Salmon Petals and its Caviar Duck Foie Gras with Toast Carpaccio & Sashiml Symphony, with two Dressings

Vol Au Vent with Escargos in Garlic Cream Fried Camembert Cheese in Apple Sauce Frog Legs in Vincent Cream Homemade Duck Pate with Cognac and Hazelnuts French Onion Soup Lobster Bisque with Croutons Le Monastere Cream Soup

Nos Poissons

Chef's River Shrimp Bouquet (500gr) Salmon and Scallops in Basil Sauce Carp in Lemon Emulsion Sauvignon Style Roast Red Snapper Provencale Style Sauteed Shrimp

Seabass Fillet in Saffron Sauce Mahi Mahi Tamal with Cajun Shrimp Seabass with Crab, Caviar and Champagne Lobster Thermidor Cardinal Lobster

Nos Volailles

Poultry Supreme, Hunter Style Duck Confit, Baker's Potatoes Duck Breast in Spicy Honey

Les Pates

Seafood Mixed Flavor Raviolonis

Nos Viandes

Beef Tenderloin, Bearnaise Sauce Beef Tenderloin with Wild Mushrooms Rossini Beef Tenderloin (Foie Gras Rougié) Surf and Turf (16 oz) Pork Tnederloln InAnise Sauce

Lamb's Leg In a Bell Sauteed Rabbit Dijonnaise Style My Grandmother's Veal Stew Wild Board Stew with Truffles