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DINNER
appetizer
Split Pea Soup
Truffle Essence, Pork Belly
Belgium Endive Salad
Candied Walnuts, Shallots, Roquefort
Petite Quiche Lorraine
Reblochon Cheese & Black Forest Ham
Salmon Carpaccio
Tempura Cracklings, Pickled Root Vegetables
main course
Brook Trout Almondine
Fresh Horseradish, Haricots Verts
Ocean Striped Bass
Bouillabaisse Broth, Saffron Aïoli
Roasted Chicken Breast
Acorn Squash, Morel Sauce
Braised Lamb Shank
Parsnip, Tomato Chutney
Petit Filet of Beef
Brasserie Frites, Bordelaise (5. supp.)
dessert
Mascarpone Cheesecake
Blood Orange Sorbet, Graham Cracker
Chocolate Panna Cotta
Chocolate Sauce, Chocolate Crisp
Toasted Almond Torte
Cherry Compote, Crème Fraîche
Executive Chef Luc Dimnet
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*Please note that these are the most current prix fixe menus from the restaurants featured at TravelsinTaste.com. They may have changed their personnel, menu, pricing, decor, hours of operation, etc., since the last publication. The competitive and creative nature of the fine dining scene virtually assures that changes will occur on a frequent basis in order to make diners happier, meals more pleasurable and visits more frequent. Most restaurants welcome inquiries about their current hours, menu and more.
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