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!
- 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
- 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
- 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
- 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
Quatre et Quatre
served all evening
Seating is limited.
Please call the restaurant for reservations.