Our food list :

Rib steak : rib of beef with bone attached.

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

Red wine emulsion : red wine brought to a boil, flambéed, then reduced with veal stock and fresh cream before being finished with butter and whisked.

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Rib steak : rib of beef with bone attached.

Rib steak : rib of beef with bone attached.

Rib steak : rib of beef with bone attached.

Hot andalouse sauce : tomato velouté with garlic, parsley, and sweet pepper.

Rib steak : rib of beef with bone attached.

Rib steak : rib of beef with bone attached.

Rib steak : rib of beef with bone attached.

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Rib steak : rib of beef with bone attached.

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.