Tour de Cuisine

First Course

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

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

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
$40

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