FRENCH
FIRST COURSE
OYSTERS ON THE HALF SHELL
cocktail sauce, mignonette, lemon
GOUGERES AVEC BRIE
classic French alpine cheese puff with raspberry compote, warm brie
FRISSE SALAD
endive, arugula, lardons, poached egg, red wine vinaigrette
PICKLED BEET SALAD WITH DILL
watercress, red onion, warm goat cheese crouton, champagne vinaigrette
FRENCH ONION SOUP
gruyere crouton gratine
CHICKEN AND DUCK LIVER PATÉ
on brioche toast with pickled red onion and beet, cornichons, watercress, balsamic glaze
SECOND COURSE
RATATOUILLE
provencal stewed vegetable dish of tomato, zucchini, eggplant and bell pepper
SALADE NIÇOISE
white anchovies, haricots verts, heirloom tomato, scallion, marinated artichokes hearts, fingerling potatoes, olives, hard boiled egg, white wine and lemon vinaigrette
MOULES AU PERNOD
mussels, garlic, shallot, cream, tarragon and Pernod served with baguette
ALSATIAN CHEESE TART
gruyere, smoked bacon, parmesan, roasted tomato and caramelized onion
ENTRÉES
SOLE MEUNIÈRE
lemon, parsley, brown butter, smashed creamer potatoes with chive, asparagus almandine
SHELL STEAK AU POIVRE
pink, green and black peppercorn encrusted, creamy garlic mashed potato, haricots verts, baby carrots, au poivre sauce
PAN SEARED FILET MIGNON
butterflied shrimp, béarnaise sauce, smashed creamy yellow potato, haricots verts
POULET À LA MOUTARDE
boneless flour dredged chicken thighs, white wine, whole grain mustard, tarragon, parsley, lemon cream sauce, roasted Brussel sprouts, root vegetable gratin
PAN SEARED SALMON
tarragon and tomato beurre blanc, rice pilaf, haricot verts and baby carrot
BRINED AND SLOW ROASTED HALF DUCK À L'ORANGE
buttery celery root and parsnip puree, seasonal vegetable
MUSTARD AND GARLIC BRINED PORK TENDERLOIN
wrapped in smoked bacon, warm black 'Beluga' lentil salad, tarragon haricots verts, apple creme
SEAFOOD STEW
with mussels, littleneck clams, whitefish, scallops, fennel, handmade saffron aioli, crusty garlic bread