Feb 5 and 12

Pork Chop Milanese
(lightly breaded served over arugula)

Rabbit Chasseur
(tomato and mushroom sauce served over polenta)

Cannelloni Piemontaise
(stuffed with veal, spinach and porcini mushrooms over a light cream tomato sauce)

Sole Provencal
(sauteed in a tomatoes, basil, and white wine sauce)

Gateau St. Honoré
(cream puff with vanilla custard and caramel sauce)

Creme Brulee

Chocolate Mousse

Dessert du Chef