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.
Please call the restaurant for reservations.

No other special promotional offers (including Trois et Trois and La Nuit du Vin 🍷) in effect on Valentine's Day.