CAFÉ DES AMIS MOUSSE DE FOIE GRAS Chef made goose liver mousse with black truffle from France,served with its sauterne gelee and onion confit. DUO DE SAUMON : Atlantic salmon two ways, smoked salmon and homemade crème fraiche and thin slice of marinated salmon APPETIZER with shallots and fresh herbs. BLENIS AU CHEVRE CHAUD ET AUX POMMES Blenis topped with granny apple sautéed with calvados , onion confit and covered with warm goat cheese. TRUITE AU CRABE Trout fillet topped with lump crab meat, béchamel sauce, swiss cheese and then baked. COQUILLES SAINT JACQUES ET SON CONFIT PROVENCALES Pan seared scallop topped with a confit of tomatoes, fresh fennel, shallots, garlic and fresh herbs. BOUILLABAISSE Southern seafood dish, mussel, clams, salmon, seabass, scallops and prawns, in a saffron seafood broth. MAIN COURSE BLANC DE POULET AU JAMBON FUME Grilled chicken breast served with a creamy lemon and smoked ham sauce. DUCK CONFIT Moulard quarter leg duck confit topped with port balsamic reduction , and served with red cabbage. BAVETTE A LECHALOTTE 100% pure akaushi prime beef pan seared served with caramelized shallot. CREPE SUZETTE warm crepe with an orange and grand marnier sauce topped with home made vanilla ice cream. BAVAROIS A LA PECHE : Fresh peach mousse layered with peach poelee in honey lavender topped 8 YEARS ANNIVERSARY with meringue SUNDAY JUNE 8TH FROM . 5:00 PM TO 9:00 PM DESSERT THREE COURSE MEAL WITH MOUSSE AU CHOCOLAT FACON CAFÉ DES AMIS CHOICES PRICED AT $38 PER Homemade dark chocolate mousse over crumble chocolate cake topped PERSON with warm chocolate sauce. .
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