| Tomato and Lobster Bisque with Saffron Aioli Onion Soup, Gratinée Facon des Halles Escargots Baked in Garlic, Tomato, Herbs, and Pastis Paté Maison: Pork and Wild Boar Rillettes Terrine of Smoked Salmon, Horseradish Sauce Verte Salade Bergère, mixed greens, crumbled roquefort or goat cheese Lemon Sole Meunière or Almondine Baked Northern Cod with a Shallott Beurre Rouge Grouper Niçoise with a Crispy Tapenade Crust Oven Poached Salmon Papillote with Noisette Hollandaise Sauce Sashimi Grade Tuna au Poivre, Seared Rare with Haricot Vert/Ginger Barigoule Seared Jumbo Sea Scallops, Aiolli Crusted with Cream of Lobster Sauce Whole Red Snapper Baked in Salt (for two) Roasted Rack of Lamb, Herb Crusted with Juniper Wine Réduction Beef Tenderloin Poivre Vert, Green Peppercorn Sauce and Roasted Shallots Beef en Croute (Wellington), Wild Mushroom Duxelle Grilled Tofu wrapped with Basil Leaves Pan Roasted Quail |