MARCH
6-20th
Complimentary Glass of Wine
(Choice of One)
White: 2008 Reserve St. Martin, Sauvignon Blanc
Red: 2008 Chateau Abbaye de Saint-Ferme, Merlot
Hors D’Oeuvres
Crispy Fried Goat Cheese & Winter Greens Salade with Hazelnut Vinaigrette
Pate de Campagne with Duck, Szechuan Peppercorns and Chinon Gelee
Roasted Mushroom Tartine with Fromage Fraiche and Mint Pistou
Plats Principaux
Roasted Atlantic Cod with Artichokes and White Beans ‘Barigoule’
Tagliatelle with Red Wine Braised Chicken, Bacon Lardons, Pearl Onions & Cantal Fondue
Braised Brandt Natural Beef Cheeks with Pommes Puree Robuchon and Burgundy Onions
Patisserie
Cape Breton Style Caramelized Fruit Cobbler with Sweet Crème Fraiche
Parisian Crepes with Bittersweet Chocolate and Caramel Sauce
Opera Cake with Espresso Ice Cream