La fête des amoureux
friday, february 14th
valentine’s day menu
hors d’oeuvres
Falafel
with our Moroccan-spiced humus
Market Oysters Your Way
• on the half-shell, mignonette, lemon
• Mornay (cheesy white sauce) • Rockefeller (Mornay spiked with Pastis, spinach)
• Mornay (cheesy white sauce) • Rockefeller (Mornay spiked with Pastis, spinach)
cheeseplate
French Brie, Port Salut, Chèvre, Gorgonzola Dolce & Austrian Gruyère
with baguette toasts, eggplant chutney and burgundy onion confit
appetizers
New England Clam Chowder
with herb croutons
Organic Mesclun Greens
cranberry vinaigrette, pear and Gorgonzola Dolce
Organic Smoked Salmon Plate
with organic mesclun greens, toasted pain de mie, lemon & capers
Escargots à la Bourguignonne
classic parsley & garlic butter with pastis
Parmesan Risotto Croquettes
Provençale Sauce
Le Pâté de Campagne
traditional condiments, baguette toasts
Chef’s Terrine of Hudson Valley Foie Gras
with toasted Brioche, onion confit
mains
Homemade Spinach & Ricotta Canneloni
Wild Shrimp Vol au Vent
sautéed with natural shrimp bisque, in puff pastry with mushrooms
Moules Marinières/Frites
mussels simmered with garlic, shallot, white wine, butter, parsley & thyme
La Sole Meunière
served with ratatouille
Amish Lemon Herb-Roasted Chicken
with garlic & herb-roasted potatoes
Hudson Valley 2-Way Duck à l’Orange for Two
with mashed potatoes, roasted root vegetables
Grass-Fed Steak au Poivre
black peppercorn and brandy sauce, pommes-frites
French Surf & Turf for Two
Filet Mignon of Grass-Fed Beef & Maryland Crab Cakes gratin dauphinois of potatoes
bubbly & wine specials
Lunetta Prosecco
187 ml NV
Pommery Pop
187 ml NV Champagne
Willm Blanc de Blancs
NV, Alsace
Imaginarium Blanc de Blancs
NV, VDF
a lovely Crémant de Loire made by my friend François Xavier Chaillou:
Volage Rosé Brut Sauvage
Volage Rosé Brut Sauvage
NV
Vollereaux Champagne Brut
NV
desserts
Classic Crème Brûlée
made with whole egg, sugar, cream and real vanilla
Dark Chocolate Mousse
Belgian dark chocolate, egg, whole cream, sugar
Wild Mixed Berry Bavarois
with crème anglaise
GELATO or SORBET
by Gelatissimo
by Gelatissimo
all natural, without preservatives or stabilizers
Call us at 203-504-8770 to place a reservation.
20% gratuity charged to parties of 6 or more.