 A simple salad of lettuce topped with walnuts and a mustard vinaigrette 
was offered as a starter, and not until the end of the meal did the menu offer some choice, from a dessert list of fruit pastries, profiteroles, crème brûlée, and other confections, most of them containing ice cream, chocolate sauce, meringue, and whipped cream.To highlight the dish the restaurant was now serving, he added the words "Son entrecôte" beneath the name Le Relais de Venise on the neon sign outside.In keeping with the original plan, the restaurant had a very limited wine list and nearly all the wines offered came from the family's Château de Saurs winery.