FRENCH SPECIALTIES
HACHIS PARMENTIER WITH SALAD
POTATO PUREE , SAUTEED GROUND BEEF AND CHEESE CASSEROLE
ANDOUILLETTE
Herbed tripe sausage with garlic mashed potatoes and mustard saucE
BOUDIN NOIR
BLOOD SAUSAGE WITH CARAMELIZED APPLES AND SAUTEED POTATOES
BOUILLABAISSE
Fish Stew with Croutons and a Saffron Aioli
MUSSELS
Provencal: Bacon, Tomatoes, Basil and Bell Peppers
Antillaise: Coconut Milk, Pineapple and Lemongrass
Mariniere: White Wine, Cream, Parsley, shallots