Chocolate fondant with cherry and caramel coulis. Mousse au chocolat & biscuit. Fruit rouge au cassis. Mixed red fre
2018 Restaurant week Dinner January 22-28 $35 Soup du jour Escargot: Snails in a garlic butter sauce Terrine du Terroir Home made duck Mousse Served with its Garnishes Salade du chat Bay kale, toasted walnuts, orange, cantal cheese and maple vinaigrette La Bouchée du Sud Puff pastry stuffed with bay scallops, Shrimp, crab meat, white fish and light tomatoherbs béchamel Jardin des Legumes Roasted acorn squash & marinated red beets, pomegranate seeds, herbed feta cheese and agave Dijon dressing La Forestière Silver Dollar Mushrooms Stuffed with Garlic, Shallot, Herbs & melted Roquefort Cheese ***** Daube a l’Orange Traditional beef stew with pearl onions, carrots, bacon, mushrooms, orange zest, red wine sauce and quinoa Le porc exotique Mojito marinated pork served with black bean rice, banana plantain Cilantro lime chimi churri Filet de Boeuf au Roquefort Roquefort Crusted beef tenderloin served over mushroom duxelles and caramelized onion feuillette and Courvoisier sauce Cotes d’Agneau au banyuls Rack of lamb, herb marinated with panko crust served with sweet potato gratin, mint gelée, beignet of petit pois, banyuls rosemary sauce Calamar geant farci Jumbo calamari stuffed with wild rice and pine nuts served over winter vegetables ratatouille and spicy sundried tomato sauce Saumon populaire Prosciutto and tarragon crusted salmon served with lentil timbale, roasted feta pepper crouton and Chablis sauce Poisson du jour Catch of the day served with sautéed baby spinach, potato Anna and crème d’olivette **** Fondant de chocolat et cerise Chocolate fondant with cherry and caramel coulis Mousse au chocolat & biscuit Fruit rouge au cassis Mixed red fresh berries, petit sable, cassis coulis and Chantilly maison Patisserie du jour
