Sunday February 14, 2016
Prix Fixe Dinner Menu also available Saturday, February 13th along with à la carte menu

Nobody understands romance like the French… need we say more?

Four-Course Dinner $75 per person
Wine Pairing for Two Courses – Additional $26
Wine Pairing for Three Courses – Additional $38
Tax & gratuity not included

Make your reservations now!

[email protected]
or reserve online here

 

PRIX FIXE MENU

 

AMUSE BOUCHE DU CHEF

 

APPETIZER COURSE

SELECT ONE

 

LES HUÎTRES FRAICHES
Blue Point oysters on the half-shell with cucumber mignonette
Wine Pairing: JJ Vincent – Crémant de Bourgogne Brut, France NV

ESCARGOTS DU CHEF
Snails with Garlic-Herb-Butter in their Shells
Wine Pairing : Domaine Jacourette Côtes de Provence Rosé, France 2014

BURRATA & BETTRAVE
Burrata with beet carpaccio, lime vinaigrette & pistachio – GF
Wine Pairing: Les Hauts de Valcombe – Côtes du Ventoux, France 2013

SALADE DE ROQUETTE AU CHÈVRE TIÈDE
Arugula with dried cranberries, roasted pine nuts, warm goat cheese & mandarin-balsamic – GF
Wine Pairing: Selbach-Oster ~ Riesling Kabinett Mosel, Germany 2011

 

MAIN COURSE

SELECT ONE

 

MAGRET DE CANARD AUX FRAMBOISES
Grilled duck breast with a raspberry-balsamic demi-glace sauce,
wild rice medley & grilled asparagus – GF
Wine Pairing: Benziger Merlot – Sonoma Coast, California 2010

FILET MIGNON GRILLÉ, SAUCE ÀU POIVRE
Grilled free range grass fed Australian filet mignon,
Cognac-pepper demi-glace sauce, Gratin Dauphinois & broccolini – GF
Wine Pairing : Château Les Grands Maréchaux – Blaye Côtes de Bordeaux, France 2010

JARRET DE PORC AU MIEL
Pork shanks braised with lavender honey sauce,
Root vegetable purée, baby carrots & Brussels sprouts with apple smoked bacon – GF
Wine Pairing : Concannon – Petit Syrah, California 2013

PÂTES FRAICHES AUX CREVETTES & COQUILLES ST-JACQQUES
Home-made tagliatelle with shrimps, sea scallops, lemon basil pesto & fresh parmesan
Wine Pairing: Buehler ~ Chardonnay, California 2013 – WS’87

CABILLAUD AUX CÂPRES
Cod sautéed with leeks, green onions, shallots, cherry tomatoes & capers,
served over mashed potatoes with a lemon butter sauce – GF
Wine Pairing: Sokol Blosser ~ Evolution 14th Edition, Oregon NV

 

DESSERT COURSE

SELECT ONE

 

TENTATION TOUT CHOCOLAT
« CHOCOLATE TEMPTATION »
Chocolate meringue layered with chocolate mousse,
caramelized almonds and dark chocolate tuile – GF
Wine Pairing: Quady – Black Muscat Elysium, California 2011

COUP DE CŒUR
« LOVE AT FIRST SIGHT…LOVE AT FIRST BITE! »
Raspberry macaron…rose water infused meringue
with almond buttercream filling, and raspberries – GF
Wine Pairing: M. Chapoutier – Banyul Vin Doux Naturel, France 2008

ÉCLAIR COUP DE FOUDRE
« LIGHTNING BOLT…ELECTRIFYING LOVE AT FIRST »
Éclair filled with Madagascar vanilla infused crème pâtissière, mixed berry icing
Wine Pairing : Banfi – Rosa Regale Sparkling, Italy NV

CRÈME BRÛLÉE À LA PASSION
« PASSION CRÈME »
Passion fruit infused crème brûlée – GF
Wine Pairing: Quady – Orange Muscat Essencia, California 2010