2017 Winter Restaurant Week 2017 Winter Restaurant Week | Page 53

Les Hors D ’ Oeuvres

Restaurant Week : Winter 2017 Friday , February 17 th – Sunday , February 26 th

Three-Course Dinner prix fixe : $ 35

( Choice of one Appetizer or Salad , one entree and one dessert ) Prix fixe not available for sharing , no discounts applicable Extra charge of 25c for each container “ to-go ”

Les Plats du Jour

Escargots Forestiers Sautéed snails with garlic , bacon and mushrooms

Beignets de crevettes Served with spicy guacamole and lime

Foie Gras Terrine ( Suppl . $ 5 ) Five-spice cured foie gras terrine , Cranberry chutney , pain d ’ epices

Plateau de charcuteries Daily selection with condiments

Assiette de Fromages Daily cheese selections

Les Salades & Soupes

Soupe du jour GF Daily housemade soup

Betteraves & chèvre chaud Roasted organic beets , arugula salad , toasted walnuts , Crispy goat cheese cromesqui , shallot vinaigrette

Salade Caesar Romaine , Parmesan , Country bread croutons , 60 º chicken egg *, lemon anchovy vinaigrette

* Saumon biologique poelé GF Seared Norwegian Salmon * filet , leek fondue , Roasted sunchoke and spinach risotto

Plancha & Quinoa salad Jumbo shrimp & sea scallops cooked on the plancha , preserved lemon vinaigrette , warm Quinoa salad , tomato , piquillo , fennel , scallions , pine nuts

Moules du jour , pommes frites GF Daily preparation of steamed Maine mussels

Coq au Vin GF Free range chicken thighs braised in a rich red wine sauce with shallots , mushrooms , carrots , bacon Pommes Aligot & Broccolini

Magret de canard aux pommes Moullard duck breast , Spiced cider gastrique , caramelized apples , cabbage , bacon and spätzle

Cassoulet au canard Traditional twice baked white bean stew , with pork , duck confit and smoked duck sausage

Sunchoke and spinach risotto GF Carnarolli risotto , roasted sunchokes & spinach

Onglet à l ’ échalotte , pommes frites GF Grilled * Hanger steak , aka Butcher ’ s cut Cabernet-shallot sauce , pommes frites , watercress

Les Desserts

Tartelette au Pamplemousse Pink grapefruit cream tart , toasted meringue , grapefruit-Aperol sorbet , caramelized grapefruit

Classique Crème Caramel GF Vanilla bean custard , bourbon raisin compote , pear sorbet , sablé Breton

Gâteau Noir GF Valrhona chocolate truffle cake , Salted caramel , bacon , Malt ice cream , chocolate crunch

Profiterole Liégois “ Choux ” pastries filled with housemade espresso ice cream , Valrhona chocolate fudge , coffee bean crunch

Gâteau Praliné GF Praline cheesecake , Valrhona chocolate , caramelized hazelnuts , Valrhona Chocolate Frangelico ice cream

* Contains ( or may contain ) raw or undercooked ingredients . Consuming raw or undercooked meats , poultry , seafood , shellfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions . Chef / Owners Michelle & Christophe Poteaux 1 / 6 / 2017