Thursday, June 20th, 2019
$40 + tax per person
Call for Reservations
FRESH, TOASTED BAGUETTE: Topped with crisp apple, goat cheese, and fresh herbs.
QUICHE LORRAINE: Fresh egg, bacon, cream, and herbs baked in a flaky pie crust.
POTAGE ST. GERMAINE: Smooth, creamy pea soup, garnished with shredded ham and heavy cream. Served with a side of sherry.
CHOICE OF ENTREE
SALMON EN PAPILLOTE: Fresh salmon fillet topped with julienne vegetables, butter, herbs, and white wine. Wrapped in parchment paper and baked.
BOEUF BOURGUIGNON- Tender beef cooked with carrots, mushrooms, herbs and burgundy wine with a hint of orange. Served in a puff pastry shell.
EN CHOCOLAT MOUSSE AU MADELEINES: Airy, whipped, chocolate mousse, garnished with whipped cream and berries. Served with traditional French madeleine tea cakes.
Chef Mono Cruz
Includes: coffee, hot tea, sweet & unsweet tea, water
***House wines, Champagne, and select beers available***