~ MENU 1 ~

Potage Creme de Cresson
Cream of Watercress Soup

Pissaladiere Nicoise
Tart of Caramelized Onions, Black Olives and White Anchovies

Tournedos de Boeuf Henri IV
Filet Mignon with Bearnaise-Filled Artichoke Hearts

Endives a la Flamande
Braised Endives

Gateau Reine de Saba
"Queen of Sheba" Cake
Rich Chocolate and Almond Cake
Iced with Decadent Chocolate and Rum Ganache


~ MENU 2 ~

Les Saint-Jacques en Bouillabaisse
Bouillabaisse of Scallops

Souffle au Gruyere

Caneton Montmorency
Pan-Roasted Duck Breast with Fresh Cherries
or
Caneton aux Peches
Pan-Roasted Duck Breast with Fresh Peaches

Pommes de Terre au Estragon
Sliced Potatoes Simmered in Cream and Tarragon

Crepes Fourrees
Almond Frangipane Crepes with Dark Chocolate Sauce


~ MENU 3 ~

Soupe a la Victorine
White Bean Soup with Sauteed Eggplant and Heirloom Tomato Garniture

Petits Gratins de Crabe au Vin Blanc
Ramekins of Fresh Crab Meat with White Wine Sauce

Poulet Roti
Buttery Roast Chicken with Shallot Reduction

Les Asperges au Sauce Maltaise
Asparagus with Orange Hollandaise

Tarte aux Poires a la Bourdaloue
Pear and Almond Tart


~ MENU 4 ~

Moules a la Mariniere
Mussels Simmered in White Wine, Butter and Garlic

Souffle au Asperges
Asparagus Souffle

Boeuf a la Bourguignonne
Beef Slow-Braised with Red Wine, Pancetta, Sauteed Mushrooms and Pearl Onions
or
Navarin a la Bourguignonne
Lamb Bourguignon

Creme Pralinee
Creme Brulee with a Praline Topping


~ MENU 5 ~

Petites Caisses au Fromage
Braised Artichoke Bottoms and Melted Gruyere in Savory Pastry Cups

Salade Nicoise
with ahi tuna confit

Cassoulet
Slow-Baked White Beans with Pork Tenderloin, Garlic Sausage and Duck Confit

Mousse a la Orange
Orange Mousse with Orange Supremes Soaked in Grand Marnier


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