TO START |
Amuse Bouche (A specialty of our Chef to amuse your mouth) |
APPETIZER |
Foie gras frais grille aux raisins (Fresh foie gras grilled with grapes in a red wine sauce) |
Salade de champignons des bois et petits lardons au vinaigre de framboise caramelise (Salad of wild forest mushrooms and bacon in a caramelized strawberry vinegar dressing) |
Feuillete d'escargots sauce au Cognac, ail et estragon (Escargot in pastry with Cognac sauce, garlic and fresh tarragon) |
Medaillons d'agneau et farci, sauce vin rouge, gratin de pomme de terre et petits legumes a la provencale (Lamb medallions in a red wine sauce, potato gratin and young spring vegetables, Provencal style) |
ENTREES |
Filet de sole sauce au vin banc et beurre blanc, fenouil braise au Pastis et pates fraiches au basilic (Sole filet in a white wine sauce, fennel caramelized with Pastis liquor and pasta tossed with pesto) |
Canard aux petits navets, sauce a l'orange, puree d'artichaut et pois gourmands (Roasted Duck with mini turnips, orange sauce, puree of artichokes and fresh garden peas) |
CHEESES |
Epoisse, Crottin de Chavignol, Bleu de St. Agur, Livarot, St. Marcelin et Brie de Meaux... Fromage de chevre chaud et Bleu d'Auvergne chaud sur toast et lit de salade (Warm goat cheese and warm blue cheese on toast with a bed of crispy salad) |
DESSERTS |
Delice aux 3 Chocolats sur un coulis de framboise (Three chocolate desserts in a raspberry coulis) |
Mousse givree aux fruits rouges (Iced mousse cake with warm red fruits) |
Tarte aux framboises (Home made raspberry pie with French custard) |
AFTER-DINNER COFFE, CHOCOLATES, LIQUEURS (Chocolats et Pralisnes) |
WHITE WINES |
Sancerre La Grande Cuvee (Domaine Jolivet) Puligny Montrachet (Domaine Leflaive) Meursault Charmes (Domaine Bouzereau) Chablis Grand Cru "Les Preuses" |
Bordeaux Chateau Lynch Bages Nuits St. Georges "Les Cailles" (Domaine Faiveley) Beaujolais Fleurie (Georges Duboeuf) Chassagne Montrachet (Domaine Prieur-Brunet) |
RED WINES |
Call Us Toll-Free : 1 866 498-3920 |
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