The appetizers are memorable-a feuillette, puff pastry with shrimp in the middle, placed in an herb-butter sauce with shallots and parsley; and a mousse of duck liver surrounded by minced aspic and sprinkled with cognac-but even better are the main courses: buttery Dover sole, New York steak bathed in a creamy beige sauce of brandy and peppercorns, smooth French onion soup. Salivating yet?
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