Tuesday January Twentieth, 2009
Prix Fixe – A Menu from the Alsace - Lorraine – Three Course Menu •“Tarté Flambé” a Cheese, Onion and Bacon Pizza or “Soupe À La Bière” A soup made from Beer with Croutons •Salmon Braised in Pinot Noir Sauce or “Potée” Chicken, Pork Sausage simmered in a broth with Carrots, Cabbage, Potatoes and Turnips •“Tarte aux Quetsches” Plum Tart Appetizers Butternut Squash and Leek Soup (with Torchon of Foie Gras $6.00 extra) Duck Rillettes with Toast, Cornichons and Mixed Green Salad “Tarté Flambé” a Cheese, Onion and Bacon Pizza Fried Oysters with Celery Root Remoulade Mixed Organic Green Salad with Balsamic Vinaigrette Grilled Asparagus and Baby Leeks with Burrata Roasted Bosc Pear, Red and Gold Beets with Forme d’Ambert Dressing Handmade Ricotta Gnocchi with Butternut Squash, Pancetta and Fresh Sage Pate Forestier – made with Chicken Liver, Pork, Bacon and Porcini Quiche Lorraine – Classic ingredients; Crème Fraiche, Eggs & Lardons of Bacon Mains Grilled Filet of Barramundi w/Lemon, Garlic Confit, Parsley on Cous Cous Braised Lamb Shank with Crème Fraiche Sauce and Roasted Winter Root Vegetables Sautéed Monkfish on a bed of Creamy French Lentils Roasted Confit of Duck Leg with Yukon Gold Potatoes Salmon Filet Braised in Pinot Noir Roasted Baby Chicken with Walnut Butter Cassoulet - Pork Cheeks, Duck Confit, Sausage, Great Northern Beans in Tomato & Garlic Potée” Chicken, Pork Sausage simmered in a broth with Carrots, Cabbage, Potatoes and Turnips Braised Beef Shortribs cooked with Tomato, Onions, Garlic on Mashed Potatoes Sides • •Roasted Yukon Gold Potatoes • Caramelized Baby Brussel Sprouts• •Grilled Asparagus •Braised Savoy Cabbage with Caraway Seeds • Mashed Potatoes & Celery Root• Sautéed Haricots Verts	35 9 12 11 14 9 14 14 14/24 11 12 27 28 28 26 26 26 27 26 26 7
Our menu changes regularly. No substitutions. A 20% gratuity is added to parties of 6 or more. Shared entrees attract an $8 supplement. Inquire about our catering service.