This menu includes Crème Du Barry soup made from cauliflower, potatoes, and stock, Darne De Saumon Grille salmon steak served with bearnaise sauce, Sauce Paloise which is a variation of bearnaise sauce flavored with mint, Pommes Fondant which are slowly roasted potato cylinders, and Petits Pois A La Flamande made from small fresh green peas bound with butter or cream. The document then provides descriptions and ingredients for each menu item.