Dinner Menu 2
45.
Amuse-bouche - Hors-d’oeuvres
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Salade
Salad
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Choice of
Escargots “Le Yaca”
Baked Snails (6) with Tomato Garlic butter concassée
La Crêpe fourrée au Crabe, sauce Mornay
Thin French “Crêpe” stuffed with Lump Crab meat, Béchamel with Swiss Cheese
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Choice of
Homard du Maine à l ’Américaine
Whole Maine Lobster with its own cooking juices, (shelled for your convenience)
Filet de Bæuf au Poivre, sauce Moutarde à l’Ancienne
Pepper crusted Beef Tenderloin, with Pommery Mustard sauce
Duo d’Agneau du Colorado, Jus parfumé aux Herbes de Provence
Combination of Domestic Lamb from Colorado (Leg and Chop) roasted, served with their own Juice
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Choice of
Crème brulée à la Vanille
Délice aux deux Chocolats, Sauce Expresso
Very light Chocolate Mousse cake, half dark, half White Chocolate, Espresso Sauce
