Cold Appetizers
    Ceasar's Salad
    Avocado Luie with Shrimp
    French Cheese Selection
    Smoked Salmon Petals with Two Caviars
    Duck Foie Gras and Spicy Onion Marmalade
    Swiss Cheese Salad, with Beets, Mandarin Oranges, Apples and Pears
    Le Monastère Salad with Roquefort Dressing

Hot Appetizers
    Escargots Bourguignon, Garlic Butter
    Asparagus "Au Gratin"
    Fried Camembert Cheese with Blackberry Sauce
    Scallops Saint Jacques
    Fresh Foie Gras sauteed in Port Wine

Soups
    Mushroom and Tomato Cream Soup
    Seafod Bisque
    French Onion Soup
    Chicken Soupwith Duck Foie Gras and Truffle Oil

Fish and Seafood
    Singapore Shrimp Flambee
    Caramelized Róbalo Fillet in Red Wine Sauce
    Creole Style White Sea Bass Fillet
    Salmon and Scallops in Blackberry Sauce with Caramelized Onions
    White Sea Bass in Tarragon Cream Sauce
    Seafood à la Bretone
    Lobster Thermidor 600 gr
    Salmoned Trout Fillet with Shrimp
    Crawfish in Garlic Butter
    Tilapia Fillet stuffed with Seafood Mousse
    Lobster Tails "Au Gratin"
    Salmon Fillet with Crawfish in White Wine Sauce

Fowl
    Chicken Breast in Dijon Mustard Cream Sauce
    Chicken Breast stuffed with Shrimp in a White Wine Sauce
    Half Duck in Orange Sauce
    Duck Breast in Blackberry Sauce

Meats
    Beef Center Cut Tenderloin Fillet with Bearnaise Sauce
    Chateaubriand for Two, Bearnaise and Bordelaise Sauces
    Beef Center Cut Tenderloin Fillet with Green Peppercorn Sauce - Flambé
    New Zealand Rack Lamb Chops with Jumbo Shrimp
    Filet Mignon in Tarragon Sauce
    Beef Center Cut Tenderloin Fillet with Gorgonzola Cheese Sauce
    Veal Medallions in Marsalla Wine Sauce
    Herb Roasted New Zealand Lamb Rack
    Lamb Chop "Au Jus" (350 gr)
    Beef Center Cut Tenderloin Fillet with Dijon Mustard Cream Sauce
    Stewed Rabbit with Mushrooms in Red Wine Sauce
    Veal T-Bone Steak in Blue Cheese Sauce

"Angus Cut" Meats
    Rib-Eye with Wild Mushrooms (14 oz)
    New York Strip (14 oz)
    Angus Beef Tenderloin
    Lobster Tails and Angus Beef Tenderloin

Venison
    Venison Tenderloin Flambee in Port Wine (according to availability)

Desserts
    Profiteroles - Ice cream filled pastry, topped with chocolate sauce
    Chocolate Mousse
    Bacchus Pears - poached in Red Wine Sauce
    Tarte Tatin - Caramelized apples over puff pastry, with Ice cream
    French Crème Brûlée
    Cherries Jubilée - Black Cherries flambé, vanilla ice cream
    Crèpes Suzette - Orange Sauce filled Crèpes, flambé
    Chocolate Fantasy - Delicate Cake filled with hot chocolate
    Orange Soufflé Cointreau
    Almond Nougat Ice Cream
    Chocolate Soufflé