half dozen or dozenwith Pommery Mustard Saucewith arugula, vine-ripe tomato, Parmigiana Regiano shavings, misted with truffle oilwith honey mustard sauce18 mussels with garlic, shallots and white winesix snails in garlic butter, traditionally served in the shelljumbo lump crab meat with avocado and pink grapefruit sections, topped with Kelt cognac dressingwith onions, capers, dill cream cheese, and French breadcrisp won-ton skins, rare tuna,two sauces - a favoritewith dry sherrysumptuously richwith strawberries and honey-glazed pears, spicy pecans, Gorgonzola cheese and raspberry vinaigrettevine-ripe tomatoes, arugula, balsamic vinaigrette and fresh basila warm cheese toast on fancy greens tossed in French Dijon Vinaigrettecucumbers, vine-ripe tomatoes, artichoke hearts, haricot verts, Feta cheese and olives over crisp Romaine with red wine vinaigrettepecan-wood smoked, in potato crust with champagne dill saucewith pink peppercorn sauce and wild ricepilafsauteed in lemon butter, with sauce of mushrooms, tomatoes, capers and fresh parsley and new potatoeswith fricassee of corn, roasted red pepper coulis, mashed potato and cilantro creamcooked crisp, with Grand Marnier sauce and dried cherry rice pilafwith wild mushroom ravioli and marsala porcini mushroom cream sauce and goat cheesewith apricot teriyaki glaze, multi-grain rice blendpan-seared, de-glazed with apple schnapps, sauce of sauteed apples, mushrooms, cream and goat cheese crumbles, jasmine ricetopped with Stilton cheese, on bed of Bearnaise sauce and Port Wine demi-glaze with Pommes Parisienneon sweet corn and wild mushroom ragoutbuffalo tenderloin, ostrich, and stuffed quailgreen peppercorn crusted, with huckleberry cassis sauce and mashed potatoeslightly breaded veal cutlet, served with lemon butter and mashed potatoessoup or salad, sorbet, any appetizer as entree, and dessert samplerappetizer, soup, salad, sorbet, entree, cheese course and dessertwith raspberry saucewarm Belgian chocolate with a kick over icecream and garnished with fresh fruitthe finest French custard to pass your lipsrich Swiss Caramel in cookie crustwith orange-scented bing cherry saucewonderful sampling of some of our most popular dessertsyour server will tell you about today'sselectionsjust berries or with house-made sorbet, or with Chambord liquorhouse made