One will find such classics as:
Tournedos Rossini topped with Foie Gras Duck Liver
Steak Walewska topped with prawns & Béarnaise Sauce
Delmonico Steak with maitre ‘d Butter
Oxtail Ragout Braised in Merlot and Sided by Pimento Risotto.
Don’t miss the Tasmanian Salmon on Dill-Dauphinoice potato
Appetizers includes Gravlax on potato pancake topped by Salmon Caviar
Cheese fondue a la Savoie can be as an appetizer or an after dinner soiree.