Our entrée is melon, tomatoes, beats, carrots, and terrine de lapin (rabbit). Our main course is a "bavette d'ayolou" (a nicely prepared beef dish), and dessert is a deliciously prepared specialty of the house.
First
Previous
Next
LastPlease send e-mail to M Lastinger to provide feedback about this page.
This page last updated on 6/17/2003 12:11:33 PM.