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In addition to our regular dinner menu, Chef Daisley Gordon offers:
Three courses - $34. - Service non compris
CUISSES DE GRENOUILLES
Crispy frogs’ legs with parsley and garlic
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SAUMON
Sockeye salmon with braised artichoke hearts
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PÊCHES DE TOURAINE À LA ROYALE
White wine-poached peaches with strawberry cream
Hors d' Oeuvre
Escargots de Bourgogne
Wild Burgundy snails roasted with parsley, garlic and shallot butter 10.
Calamar à la Provençal
Squid sautéed with olive oil, garlic, parsley, capers and lemon 10.
Tarte flambée
Savory bacon and onion tarte 10.
Pâté de Campagne
Country-style pork and chicken liver pâté with traditional garnishes 9.
Assiette de fromages
Selection of domestic and imported cheeses 12.
Soupe du jour 5.
Les Salades
Salade verte
Mixed greens with a sherry vinaigrette 7. With chèvre or Roquefort 9.
Bucherondin de chèvre baked on croutons and served on a salad of
frisée and arugula in a scallion vinaigrette 13.
Salade de tomates et de pommes de terre Sliced ripe tomatoes topped with
fingerling potato-caper salad and olive tapenade 10.
Betteraves rôties Roasted beets with butter lettuce, toasted hazelnuts,
sweet onions and Roquefort 11.
Les Entrées
Steak frites
Pan-roasted beef onglet served with Roquefort butter, sautéed greens and pommes frites 23.
Confit de cuisse de canard Cripsy duck leg confit served with thyme skillet potatoes 17.
Truite aux amandes
Pan-sautéed boneless trout with steamed potatoes and an
almond, lemon and brown butter pan sauce 18.
Tartare de boeuf
Raw beef with shallots, capers, egg yolk and Dijon mustard served with toasted baguette slices
and butter lettuce salad 19.
Poulet aux quarante gousses d'ail
Sautéed, boneless Rickman Gulch Farm chicken served with
roasted fingerling potatoes and a glazed garlic sauce 19.
Poisson du jour
Pan-roasted fish of the day served on fennel couscous with
organic cherry tomato salad and basil purée 21.
Contre-filet
American style Kobe Wagyu New York steak served with
roasted Yukon Gold potatoes and shallots in red wine demi-glace 38.
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