Summer Nuit de la Beaute

please select one item per course

First Course

orange vodka, cointreau, lillet, fresh lime and confit kumquats
French Pear
pear vodka, st germain and a splash of champagne
La Mer
vodka, blue curacao, orange rum and tonic water, garnished with a orange wedge

Second Course

Caramelized Onion, Apple and Brie Tart with Petit Arugula Salad
onions caramelized with applewood bacon, topped with thinly sliced apples and brie cheese, baked and served with a small arugula salad
Duck Confit Autumn Salad
mixed field greens, julienne apples, shaved fennel, grapes and toasted walnuts tossed in a walnut oil dressing, topped with a confit muscovy duck leg
Niçoise Salad with Poached Salmon and a Kalamata Vinaigrette
a summer entrée salad…salmon poached in a herb broth, served chilled over a bed of arugula tossed in a kalamata vinaigrette and layered with fingerling potatoes, green beans, cherry tomatoes and hard-boiled eggs, topped with a garlic crouton
Papillote of California White Sea Bass and Spinach, Braised Leeks and Fennel
California sea bass over a bed of wilted spinach, topped with braised fennel, leeks, shiitake mushrooms, lemon, herbs and tomato concassée, wrapped in a parchment package and steamed cooked, served with wild rice

Third Course

Crêpes Suzette with Summer Peaches
sweet crêpes summer peaches sautéed in a orange butter and flamed with Grand Marnier, served with a medley of fresh berries
Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise and berry coulis
Bavarois au Chocolat
light and creamy, layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce

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