The French Table
European, French
- Creme Brulee - a delicate egg custard with a brittle toffee top served with whipped creme on side $13.00
- Steamed Apricot & Ginger Pudding - with ginger sauce & ice cream $14.00
- Pate De Foie De Volaille - a smooth marinated duck liver pate, served in a little pot with crispy toasts & garden salad $15.00
- Large Cheese Platter - Camembert Blue & Cheddar - garnished with fruit & dried fruit assorted biscuits $17.90
- Profiteroles Au Chocolaet with whipped creme $14.00
- Baked Avocado with Crabmeat - served with augratin topping lightly browned $16.00
- Canard A L'Orange (Chefs Specialty) - open range duck slowly cooked in jus to retain tenderness $37.00
- Warm Chocolate Pudding - served with a mocha hazelnut creme anglais & ice cream $14.00