appetizers

escargot in mushroom caps with tons of garlic    8-
butter

slow cooked tripe with a hint of apple brandy    7-

wisconsin gruyere cheese souffle    8-

chilled chicken liver mousse with assorted pickled    6-
vegetables and toast

lobster bisque    6-

salads

mixed green salad with a coarse mustard vinaigrette    5-

romaine with point reyes blue cheese vinaigrette    11-
(for 2)

main courses

duck a l'orange- half of a roasted duck with a rich    18-
blood orange sauce and wild rice

roasted halibut, asparagus, hollandaise and a rice    20-
souffle

sauteed frog's legs with parsley, garlic and butter    18-
with mere blanc's potato crepes

flat iron steak with maitre d' hotel butter and    19-
parisian potatoes

giant crepe with early spring vegetables and exotic    15-
mushrooms

sauteed trout with toasted almonds, brown butter    17-
and housemade spinach pasta

noisettes of lamb loin, brandied peppercorn sauce    22-
and gratineed artichoke bottom florentine