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Classical Cuisine Dinner Menu

Thursday February 27 Time5:30-8 p.m. Price $39.95/person

Normandy and Brittany

Amuse-Bouche

Courtesy of Chef Mike Ditchfield and students in Advanced Garde Manger Class

 

Hors d'oeuvres Froid ~ Hors d'oeuvres Chaud 

Huitres et coquilles St. Jacques pochée Normande
Tender poached oysters and scallop medallions, specialty mushrooms; gratinéed with fish velouté and heavy cream, crisp pastry fleurons garni

Petite Cassoulet Bretonne Imperial
Slices of fork tender braised lamb shoulder and smothered confit of duck legs served with white beans and brunoise vegetable in savory broth

Melange Salade Verte et Fromage
Fragrant regional cheese, spring greens, shaved root vegetables tossed with Dijon-mustard vinaigrette. Ask your server for the type of cheese offered today.

 

Deuxiéme Plat

Soufflé Florentine aux Fines Herbes
Delicate fluffy egg tower flavored with tender baby spinach and sweet herbs

 

Potage Clair ~ Potage Lié

Consommé Princess
Glistening broth of chicken with custard royale, barley, and quenelle of chicken

Potage Malouin
In the style of Saint-Malo, the ultimate vegetarian purée of cauliflower, potato, celery, and onion soup

Pain
Français aux Fines Herbes French bread baked with aromatic fresh herbs

 

Intermezzo

Sorbet Aux Pommes
Apple ice  

 

Entrées

Cotes de veau Vallée d’Auge
Tender veal chop seared and wood oven roasted with pearl onions and wild mushrooms; flambéed with brandy and finished with a pan sauce of veal demi-glaze

Longe de Porc Sauté Normande
Thin medallions of pork loin sautéed and flambéed with apple brandy, and finished with fresh apples and cream

Paupiette de Sole Homard, Bonne Femme
Fresh sole filet stuffed with a lobster mousseline; oven poached and served over a light sauce of sliced mushrooms, heavy cream, white wine, lemon, and parsley

 

Pâtisserie


Fresh and artistic creations prepared by Baking and Pastry Arts students and our professional Pastry Chef.
 

Includes coffee, tea, and iced tea. All other beverages priced separately. 15% service charge and 6% sales tax will be added to the check.

 

15% service charge and 6% sales tax will be added to the check.

* Consumer advisory per PA Dept. of Agriculture Food Code, 3-603.11

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. See Maître d’ Hotel for details.
Despite taking every precaution, cross-contact with peanuts, tree nuts, soy, milk, eggs, wheat, fish, or crustaceans and shellfish can occur in our food production area of Le Jeune Chef.

Dietary restrictions
  • GF- Gluten free
  • V- Vegetarian
  • N- Contains nuts
  • D- Contains dairy
  • SF- Contains shellfish
  • S- Contains soy
  • F - Contains fish