March 2009
3 Course Prix Fixe Leek and Potato Soup or Corned Beef Hash Cake ****** Beef Carbonade or Breast of Veal “Normandy” or Marmite Dieppoise or Grilled Salmon ****** Bread and Butter Pudding with Crème Anglaise Appetizers Leek and Potato Soup Duck Rillettes with Toast, Cornichons and Mixed Green Salad Coconut Jumbo Shrimp 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 Pate Forestier – made with Chicken Liver, Pork, Bacon and Porcini Corned Beef and Potato Hash Cake with a Small Green Salad Mains Grilled Filet of Barramundi w/Lemon, Garlic Confit, Parsley on Cous Cous Roasted Baby Chicken with Walnut Butter Beef Carbonade- Beef Short rib braised in Dark Ale with Crispy Onions Cassoulet - Pork Cheeks, Duck Confit, Sausage, Great Northern Beans in Tomato & Garlic Grilled Filet of Wild Striped Bass on Shaved Fennel with Cara Cara Oranges Roasted Confit of Duck Leg with Yukon Gold Potatoes Marmite Dieppoise– Normandy Fish Pie. Shrimp, Mussels, Clams, Hake, Scallops &Veggies Grilled Filet of Salmon with Watercress Sauce Breast of Veal “Normandy” stuffed with Wild Mushrooms and Apples Sides •Roasted Yukon Gold Potatoes •Braised Endives • Caramelized Baby Brussel Sprouts • Grilled Asparagus •Chived Mashed Potatoes •Sautéed Cauliflower with Hazelnuts and Raisins• Sautéed Haricots Verts	35 9 12 14 9 14 14 11 12 27 26 26 26 27 27 26 25 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.