BASTILLE DAY MENU

Commencer

Prawns on a bed of celery root, topped with a ginger key lime sauce,

served in a natural shell with your

Choice of Caesar or maison salad.

Entrees

Christian’s Bouillabaisse

*rock cod, monk fish, shrimp, salmon, scallops, and mussels, poached in a saffron garlic stock with carrots, potatoes, leeks, and fennel, served with a side of garlic aioli

Marcassin a L’ancienne

*wild boar braised in a cabernet sauvignon reduction sauce, with pearl onions, carrots, and wild mushrooms. Served with garlic mashed potatoes and braised rutabaga.

Pintade “Royale”

*guinea hen deboned, sauteed with truffle cognac cream sauce,

Served in a puffed pastry shell with a side of ratatouille

Dessert

Chocolate marquis square,

Lavender st honore,

Almond success with

a coffee butter cream.

Vegetarian

Options

Commencer

*Trio du fromage served with side

maison salad

Entrée

Portobello Provencale

Portobello filled with ratatouille and topped with goat cheese and

tapenade then baked