Meat 

​

 

 

 

 

Pigeon from Bresse  | Potato Tartelet | LBV Sauce

​

One Month Dry Aged Venison Tenderloin | Sauce Poivrade

​

           Barbarie-Duck Supreme | Orange Crust

​

Lamb Fillet | Chef's Mint Sauce

 

Argentinian Tournedor of Angus Beef | Grand Veneur Sauce

​