SPÉCIALITÉS DU
CHEF
FIRST COURSE
Foie
Gras Poêlé
Seared Foie gras with Port Wine
Reduction, Sauteed Apple & Grapes & Toasted Brioche
or
Foie Gras Entier au
“Touchon”
Moulard Duck “Foie Gras”, Fresh Fruits Confit, Fig Candies &
Toasted Brioche
ENTRÉE COURSE
Tournedos
de Boeuf “Rossini”
Filet Mignon ‘Niman Ranch’ with Seared Foie Gras,
Perigueux Sauce, Potatoes au Gratin, Vegetables and Toasted Brioche
or
Caille
Farcie au Foie Gras de Canard
Stuffed Quail with Wild Mushroom & Duck Foie
Gras, Cognac Sauce, With Truffle Potatoes Puree, Vegetables
DESSERT COURSE
Sorbet
de la Maison
$65
per person
TASTING MENU
STARTER
Salade Maison/Soup du
Jour
ENTRÉE COURSE
Poitrine de Canard
Seared
Duck Breast, Roasted Garlic with Honey & Cognac Sauce,
Potatoes
Gratin, Sautéed Vegetables
or
Rouget Grillé
Grilled Fresh Red Snapper, Light Basil &
Caper Sauce, Potatoes Gratin,
Sautéed Vegetables
DESSERT
COURSE
Chocolate
Fondant Cake
Dark Chocolate Cake with Raspberries Sauce &
Vanilla Ice Cream
$37
per person
18% Gratuity on Parties 6 or More.
Split Charges: Salad $2, Appetizer $3, Entrée $5,
Corkage $20
We use organic ingredients and support local farmers.