Seasonal Menus

SOUP

 Crème d'ail 

 Cream of spring garlic

APPETIZERS

Thon et bettrave a la Borscht

Signature dish(chapter), Red and yellow beets Borscht purée, horse radish-sour cream panna cotta, paper thin slice of organic carrot, fresh dill and poached albacore tuna in olive oil

Escargot

Escargot a la bouguignone, parsley, garlic butter and toasted baguette

Céleri rave et cresson

Celeriac remoulade and watercress 

FISH COURSE

Saumon En Barigoule

Signature dish(chapter), Poached Chinook salmon, crispy skin, artichoke barigoule, fava beans, green pea, parsley leaf in its own jus

Noix Saint-Jacque poelé, Aspèrge, Morille et Orzo

Pan-seared sea scallope, green asparagus, orzo morel mushroom cooked like a risotto in its own morel reduce liquid 

MEAT COURSE

Blanquette De Veau

Cooked Veal cheeks in white wine, Cipollini onion, mushroom, carrot, celery and riz pilaf

Agneau en Parmentier

 Lamb  Shepard pie, (braised lamb shoulder in red wine, thyme and rosemary), brunoises, fresh parsley ,extra virgin olive oil - garlic confit pomme purée,  rosemary- thyme jus     

DESSERTS

Rhubarb strawberry Crumble

Sweet inspiration (chapter) Terrine of rhubarb in a juniper berry broth, rhubarb ribbon,  fresh strawberries, strawberry sorbet and steel cut oat crumble

Banana Split Mille-Feuille

Sweet inspiration(chapter) Reverse puff pastry, braised pineapple, caramel banana, cherry, whipped cream, vanilla-banana pastry cream, strawberry pastry cream, chocolate pastry cream and one dark chocolate leaf 

Crème brulé au Cointreau et orange

Orange Cointreau crème brulé 

SOUP

Vichyssoise

Leek, Potato and cream, could be served cold or hot

APPETIZERS

Salad D'été

Fresh summer lettuce and basilic dressing

Agneau de Carpaccio en Gazpacho

Signature dish(chapter), Carpaccio of lamb, cucumber ribbon, peeled stuff cherry tomatoes with gazpacho and pickled red onion stuff with gazpacho

 Terrine De Ratatouille 

Terrine of roasted tomato, roasted bell pepper, roasted eggplant and a red bell pepper coulis with summer herbs 

FISH COURSE

Flétan Au Pistou

Signature dish(chapter), Torchon of Halibut cheeks au Pistou

Thon a la Nicoise 

pepper corn  tataki style tuna Nicoise salad

MEAT COURSE

Poulet Braisé

Braise chicken with olive, thyme, rosemary, and white wine with haricot vert and polenta cake

Foie De Veau a la Bordelaise

Pan-roasted calf’s liver, pomme boulangère au lardon, Bordelaise sauce

DESSERTS

Gateau Basque

Sweet inspiration (chapter) Gateau Basque, White Chocolate cherry and cherry sorbet

Salad de Fruit d'été

Summer berries fruit in light mint jus and financier

Opera Cake

Sweet inspiration (chapter)Opera cake and chocolate sculpture

SOUP

Crème de Champignon

Cream of Mushroom soup

APPETIZERS

Salad D'Automne

Celeriac remoulade, fresh apple, croustillant of apple, roasted grape, maple glazed walnuts, organic Boston lettuce and champagne dressing

Poireau a la Truffle noir 

Braised leeks, truffle vinaigrette, fromage blanc

Ris de Veau

Pan-roasted sweet breads, lardon, sautéed escarole lettuce, hazelnut dressing 

 FISH COURSE

Paupillette de Loup de Mer

 Branzino en paupillette with shrimp mousse, diéppoisse sauce and pomme Parisienne 

Homard

Poached butter lobster cook sous vide, beets purée, carrot purée and crèpinette of lobster in its own bisque

MEAT COURSE

habitant split pea soup

Signature dish(chapter), Braised Pork hock, split pea purée, maple apple cider gastric, glazed carrots, Cipollini onion and roasted garlic enchemisée 

Coq Au Vin

 Chicken breast en Ballotine stuff with shredded braised chicken leg , mushroom, lardon, pearl onion and Truffle mushroom raviolo 

DESSERTS

Gateau au fromage de Chèvre

Sweet inspiration(chapter) Goat cheese cake with plum compotée

Salade de fruit d'automne

Sweet inspiration(chapter) Autumn friut salad,  Poached pear,  macedoine of apple, kiwi, pomegranate, grape, peaches and madeleine

Marquise au chocolat

Chocolate Marquise with raspberries c

SOUP

Soupe a l'onion végétarienne

Vegetarian French onion soup

 APPETIZERS

Salad Hivernale

 Seared Belgian endive, roasted walnut, poached pear, pear croustillant, pomegranate, bleu cheese and walnut dressing 

Foie Gras

 Pan-seared foie gras, maple glazed quince, port reduction

Brandade De Mourue Salée

 Cod Brandade with garlic brushed crostini

 FISH COURSE

Noix Saint-Jacque Du Barry

Signature dish(chapter) pan seared sea scallop Du Barry purple cauliflower, roasted white cauliflower, pickled Florentino cauliflower, capers and brown butter lemon sauce

Sole Véronique

Pan roasted Dover Sole on the bone, peeled green grape, beurre blanc and pavé of celeriac 

MEAT COURSE

Boeuf Bourguignon

Braised Beef in red wine with bacon, mushroom, pearl onion and gratin dauphinoise

Civet de Canard

Braised duck led in red wine, butter-black truffle home made egg pasta noodle and Brussel sprout leaf in the civet sauce

DESSERTS

Buche De Noel

Christmas log, chocolate sponge cake, coffee butter cream and maple glazed walnuts 

Tarte Tatin

Sweet inspiration(chapter) Apple Tartatin, roasted chestnut tuile and maple caramel ice cream

Salad de fruit hivernale

Tropical fruit salad, mango, papaya, kiwi, pineapple in a papaya lime broth and a coconut tuile