LOBSTER BISQUEEN CROUTE
FOIE GRAS TERRINEFig preserve, toasted brioche,
glass coteaux du layon
SALMON GRAVLAXMarinated Salmon finished in cognac
served with assorted wild greens
COQUILLES ST. JACQUESSea scallops and mushrooms in a light cream sauce
With a cheese and garlic parsley crust
BOSTON LETTUCEPecans, blue cheese crumbles,
mustard seed vinaigrette
SALAD TOMATOES ET CHEVREThree different tomatoes with herb goat cheese
and balsamic vinaigrette
BEEF AND LOBSTERTournedo of beef, port wine truffle sauce.
served with lobster thermidor,au gratin potatoes and haricot verts
RACK OF LAMB PERSILLERoasted rack of lamb with garlic and herbs, served
with rosemary au gratin potatoesand a watercress salad
CREPE SUZETTECrepes served with a Grand Marnier sauce
SOUFFLESGrand Marnier, Chocolate, or Raspberry
CHOCOLATE MOUSSEClassic Chocolate Mousse
75. per person
PUMPKIN BISQUETopped with smoked bacon,
curry cream, finished with maple syrup
SHRIMP ANDRETomato confit, champagne beurre blanc, capers
ONION TARTCaramelized onions, bacon bits,
herb goat boursin cheeses
BOSTON LETTUCEPecans, blue cheese crumbles,
mustard seed vinaigrette
DUCK A L’ORANGELavender honey glaze, braised red cabbage,
sweet potato parsnip pie
FILET MIGNONTenderloin topped with wild mushrooms,
Bordelaise sauce, au gratin potatoes,haricot verts, and carrots
FILET OF GROUPERTopped with Coquille St. Jacques served with
shrimp, scallops, creamer potatoesand truffle beurre blanc
CRÈME BRULÉE .Raspberries
CREPE SUZETTECrepes served with a Grand Marnier sauce
APPLE TARTServed warm with caramel ice cream
61. per person
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