Fine Dining Menu

Fall/Winter, 2007

 

 

 Les Potages (Soups)

 

Double Celery Soup

Leek and Potato Soup (Vichyssoise)

French Onion Soup

Cream of Asparagus

Mushroom Bisque

 

 Les Salades (Salads)

 

Spring Mix, Walnuts, Cranberries & Blue Cheese with a Raspberry Vinaigrette

Salade Provençal (Baby Greens, Fresh Herbs with a Two-Vinegar Vinaigrette)

Salad Niçoise (Traditional Composed Salad)

Warm White Bean and Sausage Salad with a Lemon Vinaigrette

 

  Les Plats Principals (Main Courses)

 

Coq au Vin served with Pearl Onions and Bacon

Sautéed Chicken Breast served with a Cognac-Lavender Sauce

Bœuf Bourguignon served with Braised Onions and Sautéed Mushrooms

Beef Tenderloin Medallions served with a Jack Daniels-Peppercorn Sauce

Veal Piccata served with a Lemon, White Wine and Caper Sauce

Dijon Encrusted Rack of Lamb served with a Port Wine Sauce

Pork Chop served with Sautéed Mushrooms and Madeira Sauce

Poached Salmon, Vegetable Pasta served with a Saffron Béchamel Sauce

Tiger Prawns, Sea Scallops, Angel Hair Pasta in a White Wine Cream Sauce

 

Les Accompagnements (Side Dishes)

 

Gratin Dauphinois (Gratinée of Potatoes with Gruyère Cheese)

Braised Baby Potatoes with Garlic, Shallots and Scallions

Steamed Asparagus with Clarified Butter

Green Beans with Chiffonnade of Basil

Penne Provençal with Tomatoes, Fennell and Orange Zest

Buttered Noodles

Baby Carrots and Snow Peas

Ratatouille

Brown Rice with Aromatic Vegetables

Braised Celery and Leeks

 

 Les Desserts (Desserts)

 

Reine de Saba (Chocolate Almond Cake)

Seasonal Fruit Clafoutis (Custard Based Tart)

Tarte Tatin aux Pommes (Apple Tart)

Crème Brûlée (Vanilla Custard with a Carmelized Sugar Top)

Mousse au Chocolat avec L’Orange (Chocolate Mousse with Orange Zest)

Sorbet du Chef

Standard Weekly Menu (Examples)

 

Beef Madagascar:                            Strips of lean beef in a rich green peppercorn sauce

Classic Meatloaf:                               Individual meatloaves, mushrooms, onions and Italian seasonings

Cranberry Glazed Pork:                  Thinly sliced pork roast topped with a cranberry glaze

Beef Daube with Mushrooms:       Sliced roast beef served with a red wine mushroom sauce

Fennel Pork Roast Sonoma:          Roasted pork loin served with a sweet tomato red wine sauce

Grilled Carne Asada:                        Grilled flank steak, flour tortilla, cheese, sautéed peppers, onions,  and salsa

Chicken Cacciatore:                        Baked chicken in Italian red sauce with vegetables

Chicken Lasagna Casserole:        Lasagna with chicken, herbs, three cheeses and a mushroom cream sauce

Curried Chicken:                               Chicken breast in a light curry sauce with tomato and onion

Moroccan Lemon Chicken:            Sautéed chicken strips in a lemon sauce with cumin, paprika and cinnamon

Broiled Salmon:                                 Broiled salmon fillets served with a garlic and parsley flavored mayonnaise

Mediterranean Snapper:                Baked snapper topped with green beans, tomato sauce, black olives and feta cheese

Fettuccine Alfredo:                          Fettuccine tossed with a garlic parmesan cream sauce

Ratatouille with Pasta:                    Baked eggplant and zucchini in an Italian tomato sauce over pasta

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