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TERRINE DE FOIE GRAS D’ OIE Goose liver mousse from an original Provencale recipe where the mousse is infused Cream, butter, Cognac and a splash of Cointreau. We add black truffle oil. SOUPE a L’OIGNON GRATINÉE Double Beef Consommé with a reduction of oven roasted onions and white wine Finished with a Parmesan Crouton and Swiss Cheese, oven baked. BISQUE DE HOMARD A LA MAISON Lobster bisque richly enhanced with Cream, Sweet Butter, white wine and a touch of Harvey’s Bristol cream Sherry. ESCARGOT DE BOURGOGNE AU CHAMPAGNE Burgundy Helix Snails cooked in a broth of wine and Champagne, with a Green Chartreuse butter with garlic, shallots and walnuts. CREVETTES PROVENCALES Wild caught American Shrimp sauteed in a traditional Provencale Sauce of fresh tomato concassse with garlic and chopped parsley. GRANDE NOIX DE SAINT JACQUES Fresh large deep sea Scallops, wrapped with pastrami style Goose Breast, Pan seared and flamed with Cognac, dark balsamic glaze. CUISSES DE GRENOUILLE A LA PARISIENNE Frog legs cooked in the Parisienne style, with Butter and Garlic and a splash of white wine, sauteed and finished with a fresh parsley sauce. GALETTE DE CRABE Super Lump, Lump and Backfin Crab meat, Spiced and seasoned, pan Seared and oven finished, garnished with with Green Peppercorns and Dijon. CUISSE DE CANARD CONFIT Duck leg Confit, traditionally cooked in its own juices, flavored with Juniper berries, served warm with a Swiss Lingonberry conserve. ROGNONS D’ AGNEAU Lamb Kidneys, sautéed with shallots, flamed with Cognac, finished with a reduction of Demi-Glace and touch of aged Sherry vinegar. RIS DE VEAU DE LAIT A L’ANCIENNE Veal Sweetbreads in the traditional manner with a sauce reduction of Demi-Glace, aged Madeira Wine and essence of Black Truffles.
PATE CAMPAGNE Course country Pate infused with Armagnac BrandyCornichons and Dijon. POITRINE D’OIE FUME Smoked and cured Pastrami style sliced Breast of American Goose GRAVLAKS OF SCOTTISH SALMON House cured with dill and vodka, topped with Mujjol Caviar
SALADE AU FROMAGE DE CHEVRE A warm medallion of French Goat cheese Mesclun, Walnuts and a fresh Raspberry Vinaigrette. SALADE AU BRIE AVEC POIRE Oven warmed Brie encrusted with Toasted Almonds, Port infused Pear, Mesclun Passion fruit Vinaigrette. |
