LE DINNER DE LA SAINT-VALENTIN Escargots Bourguignonne: Start dinner with a dozen snails in garlic and parsley butter  $22.50 Hors d’Oeuvres: Mousse de Foie d’Oie Soft goose pâté with French condiments Appetizer TBA xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx Gratin de Fruits de Mer Bay scallops, lump crabmeat and shrimp in a light saffron cream sauce, finished au gratin Potage […]