LOBSTER BISQUEEN CROUTE

FOIE GRAS TERRINEFig preserve, toasted brioche,

glass coteaux du layon

SALMON GRAVLAXMarinated Salmon finished in cognac

served with assorted wild greens

COQUILLES ST. JACQUESSea scallops and mushrooms in a light cream sauce

With a cheese and garlic parsley crust

BOSTON LETTUCEPecans, blue cheese crumbles,

mustard seed vinaigrette

SALAD TOMATOES ET CHEVREThree different tomatoes with herb goat cheese

and balsamic vinaigrette

BEEF AND LOBSTERTournedo of beef, port wine truffle sauce.

served with lobster thermidor,au gratin potatoes and haricot verts

RACK OF LAMB PERSILLERoasted rack of lamb with garlic and herbs, served

with rosemary au gratin potatoesand a watercress salad

CREPE SUZETTECrepes served with a Grand Marnier sauce

SOUFFLESGrand Marnier, Chocolate, or Raspberry

CHOCOLATE MOUSSEClassic Chocolate Mousse

75. per person

PUMPKIN BISQUETopped with smoked bacon,

curry cream, finished with maple syrup

SHRIMP ANDRETomato confit, champagne beurre blanc, capers

ONION TARTCaramelized onions, bacon bits,

herb goat boursin cheeses

BOSTON LETTUCEPecans, blue cheese crumbles,

mustard seed vinaigrette

DUCK A L’ORANGELavender honey glaze, braised red cabbage,

sweet potato parsnip pie

FILET MIGNONTenderloin topped with wild mushrooms,

Bordelaise sauce, au gratin potatoes,haricot verts, and carrots

FILET OF GROUPERTopped with Coquille St. Jacques served with

shrimp, scallops, creamer potatoesand truffle beurre blanc

CRÈME BRULÉE .Raspberries

CREPE SUZETTECrepes served with a Grand Marnier sauce

APPLE TARTServed warm with caramel ice cream

61. per person

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