Le Beaujolais Nouveau 2016

Celebrating the Arrival of Beaujolais Nouveau 2016

please select one item per course

First Course

Mussel “Potpie”
mussels, crimini mushrooms, spinach, garlic & herbs in a sherry cream sauce fill a small ramekin, sealed with savory pastry & baked to perfection
Duck Pâté
country pâté served with toast points, pickled onions & marinated mushrooms
Seared Foie Gras with a Poached Pear & Port Wine Sauce

Second Course

Chestnut & Pear Soup
Blue Cheese Soufflé
served with a salad of belgian endive, frisée, apples, fennel & pomegranates
tossed in a walnut oil vinaigrette

Third Course

Coq au Vin
classic French… jidori chicken thigh-leg marinated in red wine with herbs & onions, simmered slowly with mushrooms, served with braised carrots, confit shallots & roasted new potatoes
Provençal Lamb Chops over Flageolet Ragoût
lamb chops marinated with herbs & garlic, grilled & plated over a bed of a flageolet ragout, finished with a sage au jus, served with a medley of seasonal vegetables
Skate with Capers, Cornichons & Brown Butter Sauce
skate poached in a savory broth & finished with a brown butter sauce with capers & cornichons, served with pommes vapeur & haricot verts

Fourth Course

Vacherin
layers of meringue, vanilla ice cream & raspberry sorbet,
topped with fresh berries & chantilly cream
Pithiviers
frangipane enclosed in puff pastry & served with a berry coulis
46.

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.