Our last menu
First Course
Mussels in white wine and garlic broth with country french bread for dipping
Caesar salad with
herbed croutons
Second Course
Roasted beef tenderloin with red onion confit and an aged balsamic reduction
Roasted baby red potatoes with seasalt and freshly cracked pepper
Assorted
fresh breads and whipped butter
Third Course
Strawberries in balsamic vinegar sauce with
honey spiked creame fraiche
Chocolate Pate' with Praline Crust and Frangelic Cream
