From the traditional leafy French salad with salmon and crayfish, to club sandwiches and the chef’s special Richelieu soup, everything on the menu fits right in. Indeed, this is a classy upgrade from the hotel’s previous restaurant. The veal filet in truffle sauce, the certified Angus T-bone and salmon penne are tempting, but the grilled lamb plate for four is where it’s at. With tiramisu, strudel and cheesecake all on the menu, they didn’t make your dessert selection an easy one. The affordable breakfast buffet starts up early, the VIP room seats eight and banquets can be booked for up to 50.
