Valentines Day 2010 Menu
 

©© Starters ©©

Shrimp and chipotle bisque, cilantro crema 7.00

Pontchatoula strawberries tossed with Hollygrove red sails lettuce,
spiced and candied pecans, goat cheese mille feuille,

vanilla and citrus vinaigrette   11.00

Gruyere and Sauterne fondue with eggplant sticks, zucchini and
crusty French bread  10.00

Half dozen Louisiana oysters on the half shell, Japanese hijiki seaweed
salad, ginger mignonette  12.00

©©© Les Entrees ©©©

Pan seared flounder over a hearts of palm popcorn rice timbale,
coconut and green curry broth with poached mussels,

 Maras Farms beet shoots  24.00

Burgundy braised veal cheeks, fresh herb homemade paparadelle
pasta, garlic spiced rapini, shaved Spanish manchego   25.00

©©© Les Dessert Special ©©©

Trio of chocolate petite fours  7.00

Red wine poached seckel pears in vol au vent with lavender whipped
cream, white chocolate glaze 8.00

©©© Wine and Recommendations ©©©

Champagne - Taittinger “la Française”, Bottle  375 ml   27.00

 

 

 

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