Escargots de Bourgogne - One dozen snails with garlic & parsley butter served with sliced baguette. Canard à l’orange - Duck leg confit with parsnip purée, braised carrots, turnips, orange crisp & orange grand-marnier sauce. Crème Brûlée à la Vanille - Vanilla Bean Crème Brûlée Served with Almond Tuile.