February 21st – 23rd

Decked with flowers and trinkets, the fattened calf is traditionally paraded through the streets of French towns as the celebrants feast and cheer on Mardi Gras. The deprivation of Lent will begin the next day, on Ash Wednesday. This gay festivity still takes place in many French villages! Here, in Escondido, Vincent has the cow in the kitchen being prepared in his inimitable succulent ways!
And, oh, the other delicacies he has for us as well.

Oh, yes, we are celebrating Fat Tuesday. All week and available all evening, guests may choose from our regular 3 course Trois et Trois menu (choose any of the 3 courses below), or indulge and order our “fattened-up” four course Mardi Gras menu. As always, our regular menu will be available all evening as well. Please join us on Fat Tuesday, February 21st; we assure you delicacies galore! Bon appétit!

First Course

Country Pâté
duck, veal and pork prepared with Cognac, green peppercorns and seasonings, baked in a terrine and served cold with pickled onions, cornichons, country Dijon and toast points
Escargots Bourguignonne
snails cooked in a parsley, shallot and garlic butter sauce
Frog Legs Provençale
frog legs sautéed with garlic and parsley

Second Course

French Lentil and Sausage Soup
topped with a Parmesan crouton
Crackling Salad with Spicy Glazed Pecans
bibb, frisée, chicory and arugula tossed with an herb vinaigrette with pecans and cracklings

Third Course

Saint Pierre Amandine
John Dory, a delicate white fish, seasoned and pan sautéed in brown butter with sliced almonds, served with confetti rice and a medley of seasonal vegetables
Roasted Cornish Game Hen with Savory Bread Pudding
Cornish Game Hen rubbed with herbs and garlic and pan roasted, finished with a wild mushroom-Madère sauce and served with a savory bread pudding and a medley of seasonal vegetables
Blackened Rib-Eye with Roquefort Sauce
prime rib-eye steak coated lightly with Cajun seasonings, blackened and cooked to preferred temperature, finished with a Roquefort cream sauce, served with braised collard greens and potato gratin

Fourth Course

Île Flottante with Caramelized Bananas
Floating Island – bananas sautéed in brown sugar with rum served with crème anglaise and topped with mounds of poached meringue and almond florentine
Gallette des Rois
“Cake of Kings” frangipane enclosed in puff pastry, served warm over crème anglaise
Dessert du Jour

Trois et Trois

$30

Quatre et Quatre

$40

per guest

served all evening

Seating is limited.
Please call the restaurant for reservations.