Ocean Spring Menu.docx

Pierre’s Table
Friday, April 4th
Hors - d’Oeuvres
Scallop Carpaccio, Lime-Ginger
Snails in Bacon, Persillade
Artichoke Beignets, Pimentón Aïoli
Dinner
Haricots Verts Salad
Frisée Greens, Hazelnuts, Grain Mustard, Crème Fraîche
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Beef “Bourguignon”
Red Wine Braised Beef, Glazed Onions and Mushroom
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Lobster Risotto
Spring Leeks, English Peas, Parmesan
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Grilled Asparagus
Olive Oil, Lemon, Black Pepper
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Potato Gaufrettes
Crisp Waffled Potatoes, Rosemary Salt
Dessert
Floating Island
Toasted Almonds, Caramel, Crème Anglaise
Thirty Five Dollars Per Person
Beverage, Tax & Gratuity Additional