Restaurant week – Summer 2008
Available from Tuesday, August 12th to Saturday, August 16th
Dinner prix fixe: $35.08
First Course
Soupe du jour
Goat cheese cromesqui, baby arugula, fresh berries, roasted shallots dressing
Calamari and shrimp beignets, sheep milk yogurt & harissa dip
Heirloom tomatoes and Buffalo mozzarella, fresh basil pesto, roasted garlic crostini
Parmegianno pana cotta, Spanish white anchovies, cucumber, caesar-dressing
Farmer’s market salad, balsamic vinaigrette
Duo of foie-gras on brioche toasts and seasonal chutney
(Supplemental: $10)
House made duck charcuterie tasting: confit, prosciutto and rillettes
(Supplemental: $5)
Entrée
*Sautéed Atlantic Sea scallops, Fine Sherry reduction, Paella-style rice
*Pan-roasted Sea Bass filet, brown butter caper sauce,
Smashed Yukon potato with olive oil and sea salt, sautéed cucumbers
Slow roasted All-natural chicken “a la Basquaise”, with tomato, sweet peppers,
Espelette, onions & garlic jus, served with whole grain red rice
*Grilled Parisian Bistro steak, long pepper sauce, pommes frites
*Pan-roasted Moullard Duck magret, Banyuls-fig sauce, roasted corn risotto
Risotto du jour, made with organic dry-aged carnarolli rice
Cheese course
(Optional Course: Add $9)
Local Artisanal cheese plate with house made condiments
Dessert
Farmer’s market fruit clafouti with sabayon
Lemon Verbena crème brûlée
Warm local peach tatin, with sherry cinnamon sabayon
Valrhona Manjari chocolate pot de crème
Taxes and gratuities not included. Automatic 18% gratuity charge on all parties of 5 or more