Restaurant Week Menu
Transcription
Restaurant Week Menu
RESTAURANT WEEK $39 WINTER 2017 Les Petits Plats Salmon Tartare, Cucumber, Soy, Sherry Vinegar, Dill, Caviar Lobster Bisque with Tarragon Salade Maison, Goat Cheese, Pine Nuts, Confit Tomatoes, Fines Herbs Warm Veloute of Jerusalem Artichoke, Pear and Roquefort Croquettes Melted Leek and Apple in Vinaigrette, Parsnip, Hazelnuts, Celery Gnocchi, Blue d’Auvergne Fondue, Pecans, Raisin Coulis Braised Beef Ravioli, Fond du Braisage, Paprika, Crème Fraiche Les Plats Principeaux Truffle Crusted Arctic Char, Root Vegetables, Spinach, Buerre Blanc* Le Surf & Turf: Butter Poached Lobster and Pan Roasted Beef, Truffled Potato Purée, Creamed Leeks, Bordelaise* Roast Pork Chop, Braised Red Cabbage, Crispy Spaetzle, Poached Pear, Ginger-Orange Gastrique Slow Roasted Meadow’s Pride Lamb, Melange of Beans, Carrots, Gremolata Vol au Vent of Mushrooms with Vegetable Medley, Madeira Jus Plats Sucrés Chocolate Cake Lemon Chiboust, Almond Sponge, Honey Mousse, Roasted Marshmallow Vanilla Crème Brûlée Petit Fours du Jour ___________________________________________________ ~Menu subject to slight changes based on the freshest ingredients available~ *The consumption of raw or lightly cooked meats & eggs could increase your risk of foodborne illness We kindly request that no substitutions or changes be made to the menu