PLATS DU JOUR
MONDAY
Sirloin with potato gratin $28
TUESDAY
Coq au vin de Gaillac $25
WEDNESDAY
Cassoulet de Renee $26
THURSDAY
Braised pork shank a la moutarde $25
FRIDAY
Seared scallops orange carrot sauce $32
SATURDAY
Lamb shank ratatouille $26
SUNDAY
Bouillabaisse de Baud $27
Chef Christophe Morvan
WE TAKE ONLY AMERICAN EXPRESS
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