Tags: French, Menu, Dining, Restaurant
steamed asparagus served with french mustard dressing.
chicken roasted with spice, flamed with cognac, simmered in a port sauce and finished with a touch of lemon.
marinated boeuf with bouquet garni; sauteed beef cooked in mustard, yogurt and sour cream sauce.
fish cooked with glazed shallots then baked in a dijon mustard sauce.
pork spiced and braised in cider, apple sauce and raisins.
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Creative Loafing Atlanta
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