MOUSSE DE FOIE GRAS Chef made goose liver mousse by sin15395

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									                                                                                                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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