Bastille Day 2016

served all night

First Course

Escargots Bourguignonne
snails cooked in a parsley, shallot, and garlic butter sauce
Coquilles St Jacques
scallops on the half shell, sea scallop over a bed of spinach & topped with a herb-butter & breadcrumb mixture, baked to perfection

Second Course

choice of:

Salad Lyonnaise
frisée and parsley tossed in a warm truffle oil vinaigrette with pancetta, new potatoes and seasoned croutons, topped with a farm-fresh poached egg
creamy potato-leek soup, garnished with chives and served cold

Third Course

choice of:

Petite Filet au Poivre
pepper-crusted filet mignon, cooked to preferred temperature & plated over potato rösti, finished with a five-peppercorn Cognac-cream sauce,
served with a medley of seasonal vegetables
Roasted Duck Breast with Blueberry Bigarade Sauce
roasted duck breast sliced & finished with a blueberry bigarade sauce,
plated with wild rice pilaf & a medley of seasonal vegetables
Seafood Feuilletée
scallops, shrimp, sea bass, and salmon in a prepared in a sherry cream sauce and
served over a puff pastry shell, plated with a medley of seasonal vegetables

Fourth Course

choice of:

Crêpes with Summer Peaches
sweet crêpes with Chantilly cream, summer peaches and fresh berries
Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Dessert du Jour

per guest
Seating is limited.
4:30pm - 9:00pm
Please call the restaurant for reservations.