BYO restaurant... do not forget your drinks!!!
Sweetbread Paul Bocuse Snails in garlic butter Scallops Mornay Vol au vents (sea food bisque or creamy mushrooms and bacon) Pan-fried garlic prawns 1/2 quails on canapé if available
Beef bourguignon Swordfish steak pastis sauce Border range rabbit tarragon mustard sauce Duck confit (home made) Ballotines (chicken - turkey) Rainbow trout nantua or almond cream when available
Creme Broulee (vanilla or lavender) Lemon tart-chantilly Vacherin strawberry or classic) Profiteroles Chocolate mousse (bitter cocoa or ganache) Frosted oranges and lemon
French cheeses (Morbier-St Albray-fourme-dry goat etc) when supplied
Baguettes basket
Coffee-tea-chocolate
