PROVENCE

Appetizer/Salad

Salad Of Smoked Trout, Escolar Or Salmon, Crème Fraiche, Green Beans, Parsley, Chive, Pine Nuts, Red Peppercorn

Salad Of Artichoke, Zucchini, Fava Beans, Patty Pan Squash, Haricot Vert, Tomatoes, Asparagus With Sun Dried Tomato Pesto And Basil-Oregano Pesto

Chevre Salad With Stuffed Filo, Browned And Served Over Bitter Lettuce With Tomato, Green Beans And Shallot

Broiled Gratin Of Shrimp In Sauce Bearnaise

Mushroom Stuffed Calamari With Red Pepper Rouille Over Mixed Greens And Garlic Vinaigrette

Cream Of Pumpkin Soup With Chives

Crab And Leek Soup

Cream Of Asparagus Soup

Saffron Mussel Soup

 

Entree

Gratin Of Escargot And Duck Confit In Bechamel With Garlic, Cheese And Breadcrumb Topping

Veal Chops Or Duck Breast With Fresh Cherry Sauce Served With Potato Souffle And Rapini

Lamb Racks With Tomato-Black Olive Salad On Butter Lettuce With Dijon Vinaigrette

Lamb Loin With Zucchini, Almonds, Balsamic-Tomato Reduction And Crisp Prosciutto

Seasonal Vegetable Farcie With Pan Sauce- Tomato, Zucchini, Eggplant, Potato, Beet, Parsnip Or Mushroom Stuffed With Various Sausages – Lamb Merguez, Chorizo, Pork With Leek And Apple, Chicken With Herbes Fines, Crab, Salmon And/Or Shrimp Mousse

Bouillabaisse With Croutons And Red Pepper Rouille

Halibut With Butter, Lemon And Dill Served With Roasted Potato Salad With Fresh Tomatoes, Olives, Shallots, Parsley, Rosemary And Dijon Vinaigrette

Steamed Fish In Parchment With Tomato, Basil, Lemon And Leeks Served With Potato Gratin

Pastry Wrapped Sole With Tarragon, Leek, Shallot, Carrot And Celery Served With Lemon Beurre Blanc

Herb Roasted Salmon With Ratatouille And Lemon-Potato Gratin

Oregon Albacore Salade Nicoise – Herb Salad With Tomatoes, Hard Boiled Farm Egg, Olives, Haricot Vert, New Potatoes, Summer Herbs And Albacore

Halibut With Shingled Potato Crust And Beurre Blanc Served With Boiled New Potatoes And Braised Peas And Lettuce

Herb Roasted Chicken With Dijon Dressed Leeks And Buttered Peas

Mushroom, Chicken, Tarragon And Emmental Stuffed Crepes With Bechamel And Side Salad

 

Dessert

Cheese Plate With Seasonal Fruit

Coeur Crème – Fromage Blanc Mousse With Fresh Raspberry Puree

Chocolate Mousse Cake With Crispy Filo Crust And Chocolate-Almond Bark

Raspberry Mousse Layer Cake

Lemon Tart

Chilled Lemon Souffle

Tarte Tatin (Upside-Down Tart) – Apricot, Summer Berry, Apple, Hazelnut-Pear, Caramelized Pumpkin

Date

March 3, 2017