Restaurant week 2016 Lunch Menu

Home Made Duck pate with cornichon. Salade maison. Heirloom local, Farmer cherry tomatoes and Vinaigrette Maison. Escargot. Snails in parsley garlic butter.
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Formule Dejeuner Lunch 2-Course 20----- 3-Course 27

Soup du jour le pate maison Home Made Duck pate with cornichon Salade maison Heirloom local, Farmer cherry tomatoes and Vinaigrette Maison Escargot Snails in parsley garlic butter La suprise ( According Chef's mood) ****

Plats de Resistance Plat du Jour ( Ask your Server) Merguez Grilled lamb sausage, fingerling potatoes, Arugula, mustard sauce Steak du Chef Grilled Angus Beef Steak Served with Shallot Sauce, French Fries Le Saumon Joyeux Pan Roasted Salmon, Chive Crème Fraiche, Horseradish Whipped Potato, Spinach Timbale and Blood Orange-Basil Beurre Blanc Omelette Atlantique Smoked salmon omelet with fresh herb, salad Salade de Poulet Dry cherry, sesame seeds chicken, seasonal greens, avocado, crumbled pecan, red onion, balsamic dressing Poisson du Marche (Catch of the day served with Chef's love) **** Desserts Pâtisserie du Jour Crepe Shishi Warm Mix Berry marmalade set in crepe, Melba Sauce Vanillée Vanilla Ice Cream & Warm Chocolate Sauce, toasted almond Mousse au chocolat Chocolate mousse & French biscuit