Prix Fixe Menu
July 2006

 

Homemade Bread with Butter

We make many different varieties of homemade bread. An appropriate variety will be chosen to start your meal. Often a seasoned compound butter will be offered to start the meal off right.

Amuse-Bouche

The Amuse-Bouche is a tiny taste offered to whet your appetite. Always a surprise, the Amuse-Bouche offers a tantalizing hint of what is to come.

Vichyssoise

A traditional French favorite, chilled leek and potato soup.

Mushroom Tarragon Salad

Mushrooms sautéed in tarragon green peppercorn dressing served warm atop a bed of romaine lettuce and vegetables finished with a sprinkle of Feta.

Please choose one of the following Entrée choice for your party.

Shrimp Tarte Tatin with Thyme, French Onion Rice

Seared in a cast iron skillet, large shrimp sandwich a layer of thyme stuffing, then a final dusting of garlic bread crumbs crisp in the oven.

Currant & Brie Chicken with Duchess Potatoes

Seared Chicken breast filled with 62% Brie napped with a spicy currant maple sauce.

Kitsukatsu Pork with Cellophane Noodle Salad

Panko coated Pork strips, fried and served on a bed of greens topped with sweet tonkatsu sauce.

Dessert Finale

Your Chef will prepare a different special dessert each evening ranging from Grand Marnier Chocolate Soufflé to a carousel of individual bite sized sweets. Your sweet surprise is served along with coffee or tea.