Restaurant Week Dinner Menu Appetizer Main Course Dessert by BillyWinn

VIEWS: 0 PAGES: 1

									Restaurant Week Dinner Menu
           Appetizer
                 Cauliflower Veloute
               Curried Grapes, Banyuls

              Escargots Cassolette
         Champagne, Hazelnut Garlic Butter

              Belgium Endive Salad
   Toasted Walnut, Blue d’Avegne, White Balsamic

              Forest Mushroom Ravioli
                     Ivory Sauce




              Main Course
             Roasted Flat Iron Steak
     Red Beet Pomme Puree, Sauce Bordelaise

                Seared Diver Scallop
  Beluga Lentil Salad, Saffron Grapefruit Vinaigrette

            Olive Oil Poached Salmon
       Toasted Coucous, Red Wine Emulsion

                   Rabbit Ballontine
           Truffle Soft Polenta, Natural Jus


                    Dessert
   Selections from our world famous dessert cart

								
To top