EASTER LUNCHEON
Sunday March 23, 2007
Appetizers
Stuffed Cornish Hen Roulade with Pine Nuts & Dried Currants, Served over
Red Romaine, Aged Parmesan, Crunchy Asparagus with Pomegranate Glaze
or
Crawfish, Sea Scallops & Goat Cheese Rillette with Sweet Potato
Gauffrettes, Dried Tomato Oil, Broccoli Sprout
Entrees
Seared Arctic Char with Zesty Chive Crust, Red Bean & Beet Coulis Served
with a Parsley Risotto
or
Sautéed Guineen Hen with Chocolate Powder, Bourbon Glaze and Turnip Ragout
Cheese
Brie In Puff Pastry with Honey
Dessert
Chocolate Concorde
Layer of Meringue , Chocolate Mousse) Served with Crème Anglaise
Glass of Champagne included
$ 32.00 per person
(Tax and Gratuity not included)
Call the restaurant for the specials.
Tax and Gratuities not included
As a French tradition, check will not be presented until
upon your request
We Accept Visa, Mastercard and
American Express Credit Cards
