L'Auberge Provençale

Monday - Saturday: 6:00pm-10:00pm

Sunday: 5:00pm-10:00pm

Tuesdays: Closed 

Five Course Prix Fixe Menu  

LES ENTRÉES:     CHOICE OF ONE

LA SOUPE DU JOUR : Chef's Creative Soup of the Day 

Butternut Squash and Flageolet Raviolis with Black Truffles, Local Apples and Toasted Cardamom

Steamed Prince Edward Island Mussels with Fennel, Capers, Country Ham in a White Wine Broth

House Cured Bresaola with Petite Arugula, Sundried Tomatoes, Capers, Truffle Oil, Shaved Pecorino and Aged Balsamic

LA DEUXIEME SUITE:     CHOICE OF ONE

Salad of Petite Greens and Golden Pea Shoots, Mizuna, Lola Rossa, Black Pepper Tuile And Meyer Lemon Vinaigrette

Snake River Farms Waygu Beef Cheeks with Wild Mushrooms, Celery Root Foam and Micro Celery  

Fiddlehead Fern and Carmelized Onion Tart with Marinated Grilled Vegetables and á Truffle Vinaigrette

Sautéed Veal Sweetbreads with, Pearl Onions, House Smoked Bacon, Veal Jus and Bliss 9 Vinegar

TROU NORMAND:

Mango Tangerine Shooter with a Lemongrass Froth

VIANDES   ET POISSONS :     CHOICE OF ONE

Maple Leaf Farms Duck Breast with Farro Wheat, Glazed Vegetables, Blood Orange and Mission Fig Reduction

Sauteed Beef Tournedos with Savory Potato Puree and Foie Gras Emulsion

Roasted Half Rack of Lamb with Caramelized Garden Fennel and Onions Served on Citrus and Lemon Grass Scented Cauliflower Purée

Snake River Farms Pork Belly with Apples, Fennel, Petite Chervil, Potato Gaufrette and Mustard Seed Gastrique

Sautéed Early Season Halibut with Melted Leeks, Oregon Black Truffle and Razor Clam Vinaigrette

Seared Yellowfin Tuna with Green Curry Coconut Broth, Beluga Lentils and Organic Pea Shoots

Fried Hearts of Palm with Chickpea Mousse, Savory Celery Root, Caramelized Brussels Sprouts, Toasted Cashews, Golden Raisins, Ver Jus Reduction and Curry Foam

Five Course Menu Includes Amuse Bouche, Dessert and After Dinner Treats

$88 per person

Service Non Compris

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Three Course Menu

LES ENTRÉES:     CHOICE OF ONE

Chef's Creative Soup of the Day

Steamed Prince Edward Island Mussels with Fennel, Capers, Country Ham in a White Wine Broth

Beef Short Rib and Pine Nut Ravioli with a Rich Veal Broth and Crispy Marrow

House Cured Prosciutto with Petite Arugula, Sundried Tomatoes, Capers, Truffle Oil, Aged Balsamic and Shaved Pecorino

Salad of Petite Greens, Golden Pea Shoots, Mizuna, Red Kale, Pears, Candied Walnuts And Meyer Lemon Vinaigrette

POISSONS ET VIANDES:     CHOICE OF ONE

Quinault River Arctic Char with Beluga Lentils, Braised Salsify and Sauce Gribiche

Seared Day Boat Scallops with Spiced Sweet Potato, Upland Cress and a Citrus Gastrique

Hickory Smoked Ribeye with Bourbon Glazed Shallots, Chick Pea Fries and a Blis 9 Jus

Pan Roasted Guinea Fowl with White Beans, House Made Pork Sausage and Braised Kale

Local Butternut Squash Ravioli's with Wild Mushrooms, Apples, Cream Sherry and a Touch of Cream

$58 per person

Includes Dessert

Service Non Compris

Artisan Cheese

Served with housemade Pear & Cranberry Chutney, Tapanade, Balsamic Reduction & Crostinis 

3 Pieces $14.00

5 Pieces $20.00  

Stilton: Spanish Cow's Milk, "Blue of All Blues"

Bijou: Vermont Goat Cheese "Corttin"

Manchego: Spanish Sheep's Milk Cheese

Garroxta: Murciana and Granadina (Catalonia) Goat Cheese

Saint Nectair: Italian Unpasteurized Cow's Milk Cheese

Executive Chef: Alain Borel

Chef : Scott Meyers

Sommeliers: Celeste & Christian Borel, Rutledge Patterson