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DINNER
appetizer
Pâté De Campagne
Country Pâté, Quince Compote, Grilled Manor House Bread
Maryland Blue Crab Chowder
Sunchokes, Celery
Risotto
Roasted Grapes, Taleggio Cheese
main course
Monkfish Tagine
Saffron, Raisins, Chickpeas, Couscous
Pork Cheeks & Pork Belly
Savoy Cabbage, Apples, Beer Braised Shallots, Juniper Berries
Seared Petit Filet Mignon
Glazed Idaho Potato, Snow Peas, Maître D’hôtel
(with Lobster Surf and Turf add 6.)
Roasted Breast of Duck
Szechuan Pepper, Parsnips, Brussels Sprouts, Vincotto
dessert
Crème Caramel
Almond Brittle, Cherry Compote
Chocolate Torte
Caramel Ice Cream, Banana Crisp
Executive Chef Franck Deletrain
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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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