Amuse-BoucheCourtesy 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.
Soufflé Florentine aux Fines Herbes
Delicate fluffy egg tower flavored with tender baby spinach and sweet herbs
Potage Clair ~ Potage Lié
Glistening broth of chicken with custard royale, barley, and quenelle of chicken
Français aux Fines Herbes French bread baked with aromatic fresh herbs
Sorbet Aux Pommes
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
Includes coffee, tea, and iced tea. All other beverages priced separately. 15% service charge and 6% sales tax will be added to the check.
Fresh and artistic creations prepared by Baking and Pastry Arts students and our professional Pastry Chef.