3 courses: $68.00 per person 4 courses: $85.00
Transcription
3 courses: $68.00 per person 4 courses: $85.00
Friday and Saturday 3 courses: $68.00 per person 4 courses: $85.00 per person includes hors d’œuvre, poisson a n d / or viande, and dessert Ho rs d ’Œuv re Salade Maraîchère Organic baby greens, marinated spring vegetables, Champagne vinaigrette Rillette de Canard Cognac whipped duck confit, croûtons cornichons, mâche, cherry compote Escargots à la Bourguignonne Snails, butter, garlic, parsley, and Pernod Moules de l’Ile-du-Prince-Edouard à la Marinière P.E.I mussels, garlic confit, fines herbes, white wine and shallots Foie Gras de Canard Chaud et Froid Pan seared Hudson Valley duck foie gras, brioche croûtons, Port glaze, and chilled crème brûlée supplement: $ 14.00 Saumon Mariné “Fait Maison” House citrus-vodka cured salmon, asparagus, orange segments, brioche crumble, baby greens, lemon dressing Salade Lyonnaise aux Lardons Frisée salad, appelwood smoked bacon, soft boiled egg, croûtons, Jerez vinaigrette Potage du Jour Soup of the day Poissons et Viandes Saumon d’Elevage à la Poële Sautéed farm raised salmon, asparagus, haricots verts, baby spinach, potatoes, mustard infused hollandaise “style” sauce Noix de St-Jacques Seared day boat sea scallops, eggplant purée, medley of baby salad, red pepper-tomato-cashew sauce Sole de Douvres Meunière Dover sole, brown butter and lemon, tableside preparation supplement: market price Escolier de l’Atlantique Roasted escolar, tomato, sweet peas, sautéed fingerlings, warm herb vinaigrette Filet de Boeuf à la Perigourdine Pan roasted domestic filet mignon, herb roasted fingerlings, asparagus, sauce perigourdine supplement: $ 10.00 Magret et Confit de Canard Duo of rendered duck breast and leg confit, rustic ratatouille, citrus jus Poulet Cocotte Grand-Mère Roasted chicken, champignons de Paris, glazed pearl onions, lardons, potatoes and jus Carré d’Agneau d’Australie Rôti Marinated and roasted Australian rack of lamb, warm lentil salad, mace infused demi-glace supplement: $ 10.00 Alex Gomes, Chef de Cuisine Stéphane Bocket, Maître d’Hôtel Edith & Didier Jouvenet, Propriétaires Selection of Desserts Mousse au Chocolat Milk chocolate dome, white chocolate sauce, cocoa powder Sorbets ou Glaces Maison Homemade fruit sorbet or ice cream Profiteroles au Chocolat Pastry puffs, vanilla, chocolate and coffee ice cream, chocolate sauce Soufflé au Grand Marnier Grand Marnier soufflé and sabayon sauce supplement: $ 10.00 per person Panna Cotta à la Citronnelle Lemongrass-kaffir lime leaf pudding, orange mace sauce Tarte Fine aux Pommes Warm Granny Smith apple tart, sweet crème fraîche Pain Perdu aux Fruits Rouges Crème anglaise soaked brioche, blackberry compote, strawberry Cognac syrup, vanilla bean ice cream Crème Brûlée à la Camomille Caramelized rich citron chamomile scented custard **** Assortiment de Fromages Six artisanal cheeses: goat, cow, sheep, blue, walnut-raisin bread, fruit and compote supplement: $ 15.00 per person Edith & Didier Jouvenet, Propriétaires