French Dinner

seared foie gras, apple puree, harvest chardonnay grapefruit reduction, toasted brioche

~ or ~

oysters on the half shell — fresh horseradish, mignonette, lime sake, lemon, tabasco

~ or ~

caramelized onion and goat cheese tart

goat’s cheese salad — with roasted heirloom beets, candied walnuts, arugula, balsamic, olive oil

~ or ~

seared sea scallops, white corn grits, tequila orange sauce

~ or ~

beef carpaccio, fried capers, toasted pine nuts, arugula, shaved parmigiana, olive oil

~ or ~

pissaladiere tart — roasted cherry tomatoes, caramelized onion, dijon, nicoise olives, anchovy, delicate butter pastry

~ or ~

savory crepe with wild mushrooms, spinach, Gruyere bechamel sauce

roasted rack of lamb — herbs provençal, lamb jus, honey nut squash puree, sweet pickled red cabbage, roasted baby carrots, mint gremolata

~ or ~

chateaubriand, barolo jus, béarnaise, gratin dauphinoise, caramelized pearl onions, roasted root vegetables

~ or ~

traditional coq au vin, Burgundian wine, cognac, pearl onions, mushrooms

~ or ~

roasted sea bass, Jerusalem artichoke puree, butter beans, sautéed spinach, roasted pepper, red wine reduction

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duck confit, harissa pumpkin puree, roasted baby beets, date and madeira reduction, pistachio hazelnut dukkah

apple tarte tatin — calvados cream

~ or ~

molten chocolate lava cake, raspberry puree, Tahitian vanilla ice cream

~ or ~

classic vanilla bean crème brulee, sugared crust, berries

~ or ~

rich lemon sabayon tart, berries

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