Maple and Ginger Lacquered Salmon

Maple and Pear Veal Medallions

Mussels with Salsa Verde

Maple-Glazed Ribs

Homemade «Catalina» Dressing

Endive and Celery Salad

Jean-Paul’s Alsatian Tart (Flammekueche)

Venetian Style Veal Liver (Fegato Alla Veneziana)

Dessert Mocha Coffee

Nougatine Shards