Monday
Confit de Canard, Haricot Blanc
Duck leg with white kidney beans
Tuesday
Jarret d’agneau Braisé à l’ancienne
Braised lamb shanks served old fashion
with house potato
Wednesday
Choucroute Garnie
Sauerkraut, bacon, smoked sausage,
ham, potato and carrots
Thursday
Pot au Feu
Slow roasted beef round with carrots and potatoes
Friday
Bouillabaisse
Saffron & garlic seafood broth with salmon, shrimp,
mussels, clams and crab legs, served with
croutons and rouille
Saturday
Côte de Boeuf Rotie
Roasted prime rib with au jus served with a baked
potato and vegetables
Plan your visit accordingly and take full advantage of these delicious offerings!
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