Moules a la sucarelle
Prince Edward Island mussels simmered in chardonnay, fresh basil, shallots, diced fresh tomatoes and a touch light cream.
A delightful recipe from “cuisine de Provence”.
Pate de campagne maison
Homemade country pate, served with Cornichons et pain de campagne.
Classic French way to enjoy this dish
Foie gras de canard mi-cuit
Classic French Foie Gras delicatecy, served with toasts and White Pineau des Charantes gelee.
Saumon fume au cafe
Guerande sea salt cured salmon coated with coffee & hickory smoked, served with onions, capers, sour cream and toast points.
Coffee flavors? none, Coffee enhances the delicate flavors and texture by neutralizing natural oil
Brie aux noix et raisins
Baked Brie with walnuts and grape
Half Dozen of Fresh Cold Water Oysters
Served with home made cocktail sauce and horseradish