Hors D'oeuvres
- Escargot BourguignonSnails in garlic, parsley, butter.
- Foie Gras TorchonGoose liver, fleur de sel, quince, pear, roasted fig compote, toast.
Les Salades
- Paris 66 Steak SaladeFilet, Roquefort, mixed greens, tomato, cucumber, chives, French vinaigrette.
- Chevre ChaudWarm goat cheese on baguette, mixed green salad, roasted butternut squash, apples, walnuts.
Moule-Frites
- 1 Lb. Of P.E.I. Fresh Mussels MariniereWhite wine, shallots, parsley, butter.
- 1 Lb. Of P.E.I. Fresh Mussels RoquefortWhite wine, shallots, creme fraiche, Roquefort.
Plats Principaux
- Filet MignonBeef filet mignon with red wine Bearnaise.
- Lamb ShankSlow roasted lamb with demi-glace.
Sides
- Salade VerteMixed greens, tomato, cucumber, chives, French vinaigrette.
- FritesFrench fries.
