Menu for May 7 & 8

Appetizers
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Salad Lyonaisse
Calamari Fritto with sweet pepper rings
Tarte Flambé
Spring Sorrel Soup
La Petite Pierre House Salad
Moules a la Marinere

Entrees
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Shrimp & Scallop Cappellini - bouillaibaisse sauce and rouille
Veal Pierre with avocado, swiss cheese, tarragon sauce & wild mushroom spaetzle
Tuscan Fennel-Seared Salmon - on a compote of artichoke, mandarin, fennel & olives
Grilled New York Strip - marchand du vin, pomme frites & tomato provencale

Desserts
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DoJo Gelato
White Chocolate Mousse with berries
Chocolate Pots de Creme