A selection of homemade meats, terrines and served with cornichons, mustard and crostini’s
Poached Foie served with Chutney and toasted Baguette
Seared served with caramelized apples, deglazed with aged balsamic vinegar.
French onion soup, gratineed with Swiss gruyere cheese.
Burgundy snails baked with fresh herbs and garlic butter in edible escargots pastry shells.