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L'Auberge Provençale
Sunday Bistro Lunch Served Seasonally Easter Sunday through Thanksgiving Weekend Sunday: 11:30am - 2:30pm
Three Course Menu
LES ENTRÉES: CHOICE OF ONE LA SOUPE DU JOUR Chef's Creative Soup of the Day
Hand Picked Watercress Salad with Belgium Endive, Spring Onion, Goat Cheese and a Tarragon and Fresh Buttermilk Vinaigrette
Fried Maryland Softshell Crab with a Yuzu and Caper Remoulade
Housemade Charcuterie Plate: Lomo, Duck Terrine, Rilette of Pork, Baby Pickles, Rhubarb Chutney, Toast
Short Rib and Pine Nut Ravioli with a Rich Veal Jus
VIANDES ET POISSONS : CHOICE OF ONE
Slow Roasted Lamb Loin with Caramelized Brussels Sprouts and Onions Served on Citrus and Lemon Grass Scented Cauliflower Purée
Eggs Benedict with Ham, Watercress, Savory Roasted Potatoes, Asparaguswith a Chive and Garlic Hollandaise
Grilled Black Angus Flank Steak with Glazed Vegetables, Pommes Frites and a Balsamic Tamarind Sauce
Sautéed Black Cod with Brandade, Wild Mushrooms and Crispy Fingerling Potato Chips
Chick Pea and Tomato Tortellini with Morels, Spring Onion, Baby Radishes and a Rich Vegetable Broth
Includes Dessert $58 per person Service Non Compris
_________________________________________________________ A la Carte
Appetizer: Butternut Squash and Flageolet Raviolis with Black Truffles, Local Apples and Toasted Cardamom 12.00
Steamed Prince Edward Island Mussels with Fennel, Sundried Tomato, Country Ham in a White Wine Broth 12.00
House Cured Prosciutto with Petite Arugula, Sundried Tomatoes, Capers, Truffle Oil, Shaved Pecorino and Aged Balsamic 13.00
Soupe & Salades: LA SOUPE DU JOUR A Bowl of the Chef's Creative Soup of the Day 9.00
Salad of Petite Greens and Golden Pea Shoots, Mizuna, Lola Rossa, Mango and Tarragon Vinaigrette 10.00
Foragers Salad with Miners Lettuce, Wood Sorrel and Watercress, with a Buttermilk Vinaigrette and Fried Ginger Chips 11.00
Entreé: Maple Leaf Farms Duck Breast with Farro Wheat, Glazed Vegetables, Blood Orange and Mission Fig Reduction 27.00 Eggs Benedict with House Smoked Canadian Bacon, Savory Roasted Potatoes, Asparagus and a Spring Garlic Hollandaise 19.00
Slow Roasted Lamb Loin with Caramelized Brussels Sprouts and Onions Served on Citrus And Lemon Grass Scented Cauliflower Purée 35.00
Snake River Farms Pork Belly with Apples, Fennel, Petite Chervil, Potato Gaufrette and Mustard Seed Gastrique 29.00
Sautéed Rockfish with Green Curry Coconut Broth, Beluga Lentils and Organic Pea Shoots 26.00
Chick Pea and Tomato Tortellini with Morels, Spring Onion, Baby Radishes and a Rich Vegetable Broth 24.00
Dessert Additional Service Non Compris
Executive Chef: Alain Borel Chef de Cuisine: Scott Meyers Pastry Chef: Todd Owen Sommeliers: Celeste & Christian Borel, Rutledge Patterson
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©2006 L'Auberge Provençale