BASTILLE DAY MENU
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.
*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.
*guinea hen deboned, sauteed with truffle cognac cream sauce,
Served in a puffed pastry shell with a side of ratatouille
Chocolate marquis square,
Lavender st honore,
Almond success with
a coffee butter cream.
*Trio du fromage served with side
Portobello filled with ratatouille and topped with goat cheese and
tapenade then baked