menu3

APPETIZERS

 Sonoma Duck Foie Gras Mi-cuit, Kumquat Compote, toasted Brioche

 Or

 Maine Lobster & White Chanterlles Feuillete, Lobster Bisque, Crème Fraiche

 Or

 Laura Chenel Goat Cheese Pastilla, Spinach Soufflé, Seasonal mix Salad, Baby Red Beets

 ENTREES

 Beef Filet Mignon Wellington

Foie Gras, Oyster Mushrooms, Yukon Potato Gratin Dauphinois, Green Bean & Bacon,

Green Pepper Corn Sauce

 Or

 Roasted Sonoma Duck Breast

Yellow Fine Polenta, Savoy Cabbage,

Orange Gastrique Sauce

 Or

Local Striped Bass

 Butternut Squash Puree, Red Pearl Onion, Crispy Shallots,  Herbs,

Beurre Blanc

Or

Vegetarian Option 

DESSERTS

      White and Black Chocolate Mousse "Napoleon" Mint & Strawberries Salad

Or

 Banana crème brulee

 Or

 Warm Bartlett Pear & Marcona Almonds Tart, Crème Fraiche

*  *  *

Farm To Table French Cuisine

Chef MIKAEL AUDRY