Easter Menu

• Escargots à la bourguignonne 18

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• Egg benedictine with smoked salmon and smoked trout 32
• Egg benedictine with homemade toulouse sausage and bacon 32
• Cassoulet 39
• Fresh leg of lamb from Quebec, garlic flageolet 45
• Vol au vent of lobster and shrimp, cream of shellfish 45

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• Profiteroles and hot chocolate coulis 12
• Coffee nun 12
• Norwegian omelette (2 persons) 22