Le Boujolais Nouveau

First Course

Medley of Herb-Marinated Olives
Cheese Straws
Georges Duboeuf Beaujolais Nouveau

Second Course

choice of:

Frog Legs Provençale
frog legs sautéed with garlic and parsley
Saucisson de Lyon en Brioche
in the style of Lyon, sausage prepared with pork, veal, truffles and pistachios,
enclosed in brioche and baked to perfection, finished with a country mustard sauce

Third Course

choice of:

Roasted Pumpkin and Sage Soup
topped with petit gougères
Salade de la Nuit
salad of mixed baby greens, julienne apples, grapes and duck prosciutto
tossed in truffle oil vinaigrette, topped with an herbed goat cheese crouton

Fourth Course

choice of:

Confit de Canard Grumel
a house specialty…muscovy duck legs simmered with fresh herbs and garlic,
finished roasted garlic and herb au jus, served with potato gratin
and a medley of seasonal vegetables
Beef Wellington
tournedo topped with foie gras, duxelles and baked in puff pastry, sliced and finished with a port wine sauce, served with a medley of roasted fingerlings and winter vegetables

Fifth Course

Bavarois au Chocolat
light and creamy, layered Bavarian cream, unmolded
and topped with a Swiss chocolate sauce
Apple Crêpes with Calvados Butter Sauce
sweet crêpes filled with sautéed apples and topped with a warm calvados butter sauce, topped with a scoop of vanilla ice cream

per guest
Seating is limited.
4:30pm - 9:00pm
Please call the restaurant for reservations.