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Valentine's Menu

CHOOSE ONE OF THREE APPETIZERS:

Crevettes  Aioli
Tiger Prawns in Coconut Crust with Spiced Garlic Dressing

Oyster Champignon
Wild Mushroom Soup

Chef's Fourme D'ambert Salad
French Blue Cheese, Red Onion, Roasted Squash, Balsamic Cherry Tomatoes and Romaine Lettuce with Pesto Dressing

CHOOSE ONE OF THREE ENTREES:

Saumon Duchess
 Salmon Poached in Champagne with Creamy Potato and Light Pea Veloute

Entrecote Florentine, Sce Diable
Middle Cut  Steak with Spinach, Horseradish Fondant and Red Onion Tart Tatin

Volaille colbert
Breast of Free Range Chicken with Cider Fondant, Honeyed Carrots, Tarragon, Tomato Concasse and Caraway Sauce.

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Assiette Desserts
Trio from Pastry Chef Bernard Rapin

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