Tour de Cuisine

First Course

choice of:

Frog Legs Provençale
frog legs sautéed with garlic and parsley
Terrine de Canard
served with toast points pickled onions, cornichons and country mustard

Second Course

choice of:

Lobster Bisque
topped with a poached prawn
Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta and seasoned croutons, topped with a farm-fresh poached egg

Third Course

Coq au Vin with Roasted Fingerling Potatoes and Haricots Vert
Jidori chicken thigh-leg, simmered in red wine with herbs, mushrooms and onions, served with herb-roasted fingerlings and haricots vert
Sole Normande
filet of petrale sole stuffed with a shrimp mousse and poached a savory fish broth, finished with a sherry cream sauce with mushrooms and bay shrimp, served with pommes vaper and seasonal vegetables
Steak au Poivre
black angus prime 10 oz. bone-in NY steak, coated with peppercorn and cooked to your preferred temperature, finished with a peppercorn cognac-cream sauce, served with potato gratin and seasonal vegetables

Fourth Course

choice of:

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

per guest
Seating is limited.
Please call the restaurant for reservations.