Menu
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Preludes
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Soupe Du Jour
soup of the day
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Soupe A L’oignon Gratinée Des Halles
french onion soup gratinée
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Creme De Crabe Et Poireau Du Maryland
chesapeake bay blue crab chowder leek and bacon
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Salade Verte Maison
mixed field greens, with shaved fennel, granny smith apples, walnuts and champagne vinaigrette
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Salade Caesar
caesar salad, romaine lettuce, zippy balsamic, and country croutons
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Salade Lavender
chopped romaine, sheep milk feta, artichoke hearts, lime vinaigrette
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Escargots A La Bourguignonne
burgundy snails baked with parsley-garlic butter
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Pâté De Campagne Maison
home made country pâte, cornichon, red onion marmalade
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Cocktail De Crevettes
jumbo tiger shrimp cocktail with duo of cocktail sauces
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Main Courses
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Courge Farcie Au Four
mediterranean style stuffed acorn squash with ratatouille and french lentil stew
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Carre D'agneau Rotie
roasted rack of lamb with dijon mustard and herb crust, twice baked sweet potato
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Gâteau De Crabe De La Baie Du Chesapeake Et Sauce Verte De Tomatillo
maryland style crab cakes with roasted tomatillo sauce and crisp jicama
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Fricassee De Poisson Sur Pâtés Fraiche Aux Épinards
medley of seafood with shrimp, sea scallop, salmon, sea bass, baked with fresh spinach fettuccine, red bell pepper coulis
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Saumon Grille Au Pistou
grilled salmon spiral with basil pesto and cous cous-ratatouille, black olive-butter sauce
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Filet De "catfish" Saute Green Valley Pecan Et Parmesan
pan seared river catfish filet, encrusted with pecan-parmesan and lemon butter sauce
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Foie De Veau Sauté Au Vinaigre De Jerez Et Bacon
sautéed fresh calf liver, with sherry vinegar, bermuda onion confit and smoked bacon
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Phyllo De Suprême De Volaille Au Fromage Aux Pruneaux
baked chicken with dried plums, swiss cheese, wrapped in a phyllo pastry crust
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Fillet Mignon Grillé Beurre Maître D'hotel
grilled beef tenderloin 8 oz with garlic-parsley butter and yukon gold potato cake
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Cote De Porc Grille Dijonnaise
grilled double pork chop with old fashioned stone mustard sauce, butternut squash puree
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Escalope De Veau Et Champignons Sauvage À La Crème
veal, sautéed and finished with wild mushroom ancho cream sauce
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Carnard A L'orange-prickly Pear Gastrique
duck lavender-style, with orange-pickly pear glaze and wild rice
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Map
Nearby
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0.68 miles
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St. Francis in the Valley Episcopal Church
0.78 miles
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Joyner-Green Valley Branch Library
0.81 miles
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0.87 miles
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1.06 miles
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1.07 miles
Friends
