Tour de Cuisine

March 29-April 2

please select one item per course

First Course

Salade Lyonnaise
frisée and wild baby arugula tossed in a warm truffle oil vinaigrette with pancetta and seasoned croutons, topped with a farm-fresh poached egg
Frog Legs Provençale
frog legs sautéed with garlic and parsley
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses, baked to perfection

Second Course

Confit aux Olives
a French classic… Maple Leaf duck legs simmered with in a veal stock with shallots, green olives and herbs, served over house-made wide noodles with haricot verts
Bouillabaisse
Provençale fish stew prepared with sea bass, salmon, shrimp, scallops and mussels,
served with a garlic crouton topped with rouille
Bavette a L’echalotte
USDA prime skirt steak grilled to your preferred temperature,
topped with caramelized shallots and finished with a red wine jus,
served with truffle fries and a medley of seasonal vegetables

Third Course

Chocolate Marquis
served with fresh berry coulis
Hazelnut Paris-Brest
created in 1891 in commemoration of the famous Pairs-Brest bicycle race,
a pâte à choux pastry filled with a hazelnut praline cream
Dessert du Jour
$30

per guest
18 % gratuity will be charged for parties of six or more

Proprietors: Chef Vincent Grumel & Lisa Grumel
Chef: Henri Alain Delahay

Reserve your table now.
760-745-3835

More information about the Tour de Cuisine

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