MENUS STARTER FORMULAS
* Tartine with wild garlic pesto, smoked ham, sun_dried tomatoes and fourme cheese
Or
* Chiffonnade of Ham and sausage on a bed of salad
Or
* Homemade salmon gravlax on abed of Arlanc green lentils
or
*Ham and sausage wafer of Auvergne
or
Frogs leg speciality
DISHES
(with vegetable garnish):
* Roasted sea bass fillet in skin, champagne sauce
Or
* Monkfish medallions on squid ink risotto, light chorizo sauce
or
*Auvergne poultry pastilla, virgin oil with herbs
or
*Auvergne leg of lamb, pepper sauce
or
* Veal chuck "Fr" roasted in a casserole with chanterelles
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