Appetizers

Escargots in Walnuts, Mushrooms, and Cream Sauce in a Vol au Vent Pastry

Leek and Gruyère Tart (vegetarian)

Salt Cod Brandade

Mussels Cooked in a White Wine and Cream Sauce

Sautéed Wild Mushrooms with Shallots, Garlic in a Bordeaux Sauce

Soups

Cauliflower and Roquefort Soup (Vegetarian)

Seafood Soup with Tomatoes, White Wine and Saffron

Le Provencal

Salads

Frisée Salad, Bacon, and Croutons with a Mustard Vinaigrette

Mesclun with Cherry Tomatoes, and Cucumbers with a Champagne Vinaigrette

Arugula, and Pears with a Walnut Roquefort Dressing

Red and Green Leaf Lettuce with Grilled Goat Cheese on Crostini, Red Wine Vinaigrette

Le Provencal

Main Courses

Beef Marinated in Red Wine, Served with Fingerling Potatoes, Baby Carrots, and Button Mushrooms

Veal Cooked with Fresh Herbs, Wild Mushrooms and White wine, Polenta, and Seasonal Vegetables

T-Bone Steak with a Brandy, Green Peppercorns and Cream Sauce, Sautéed Red Potatoes and Seasonal Vegetables

Sole Filets, Shrimps, and Scallops in a Cream and Wine Sauce, served with Wild Rice, and Seasonal Vegetables

Chicken Breasts cooked in a Beer Sauce, served with Purple Mashed Potatoes, and Seasonal Vegetables

Cheese Fondue (Emental) served with Baked Potatoes and Salad

Le Provencal

Desserts

Pumpkin Crème Caramel

Upside Down Caramelized Apple Tart plain or à la Mode

Seasonal Fruit Clafoutis

Britanny Style Strawberries in a Red Wine Sauce, served with Vanilla Ice Cream

Crêpes Flambéed at your Table with Grand Marnier

Plateau de Fruits et de Fromages
Imported French Cheese served with Seasonal Fresh Fruit