Menu Selections: Three Course Meal $38.00 to $58.00 - Four Course Meal $48.00 to $68.00 Five Course Meal $58.00 to $78.00 Being prepared here: the Roasted Lamb Loin, Goat Cheese Ricotta Polenta - Braised Figs, Lamb Jus, listed under Main Courses, below. Wines:Ask our wine coordinator to suggest wines for your choices Notre Service Sommelier vous aidera à choisir des vins adaptés à vos choix "Once again thank you for allowing us to serve you and I look forward to bringing the finest in French cuisine into your home. - Bon appétit!," Jean-Philippe Sitbon

Soups		Salads
Velouté of White Coco Beans with Garlic Chips and Serrano Ham		Field Greens Salad with Plum Tomato, Orange, Avocado and Toasted Almond - Blood Orange Mint Vinaigrette
Roasted Tomato and Fennel Bisque, Garlic Sourdough Croutons, Basil Oil		Baby Arugula and Roasted Potatoes with Serrano Ham, Parmigianno, Toasted Pine nuts Extra Virgin Olive Oil and Fig Balsamic Emulsion
Celery and Celery Root Velouté with Goat Cheese Ravioli		Seasonal Green Salad with roasted Beets, Pear condiment, Goat Cheese Ricotta - Aged Balsamic reduction
Split Pea and Sugar Pea Velouté with Ricotta Cheese Ravioli & Cumin Oil		Romaine heart Salad with Shaved Parmigiano, Rosemary Croutons - Condiment dressing
Black Mussel Saffron Velouté, Parisian of Cucumber and Squash - Pernod Essence		Baby Spinach Salad with Smoked Gouda, Sweet Onion and Anjou Pear Lavender Honey Vinaigrette
Authentic Fish Soup, Rouille Sauce - Garlic Rosemary Toast
Appetizers		Desserts
Riviera Caprese Grilled Brochette of Prawns over Marinated Buffalo Mozzarella Yellow Tomato Salad, Roasted Peppers and Serrano Ham Basil Oil		Wild Berries with Champagne Sabayon Almond Tuile
Chilled Asparagus and Baby Leeks, Tomato Stuffed with Crab Salad Roasted Red Pepper Vinaigrette		Valrhona Chocolate Cake with Pistachio Ice Cream
Seared Foie Gras with Wilted Spinach, Orange and Red Onion Compote Port Wine Essence and Toasted Hazelnut		Tartlet of Braised Peach with Vanilla Olive Oil - Vanilla Ice Cream
Warm Tartelette of Ratatouille and Tomato Confit Fresh Mozzarella, Basil Coulis Parmentier		Valrhona Manjari Flourless Warm Chocolate cake Pistachio Ice Cream
Olivewood Smoked Duck Breast with Petite Mache Salad, Mango Chutney - Hazelnut Oil and Xérès Vinaigrette		Old Fashioned Sour Cherry Clafoutis Grand Marnier Sabayon
		Rose Water and Orange Crème Brulée - Orange Crisps
		Assorted Petits Fours
		Selection of refined French Cheeses with Assorted Breads Mixed Nuts, Fresh and Dry Fruits

Main Courses

Oven roasted Salmon with Pesto Risotto, Glazed Green Asparagus - Braised Figs Reduction
Seared Ahi Tuna, Seasonal Vegetable and Soft Polenta - Tomato, Orange and Saffron reduction
Seared sea scallops, lime and lemon grass risotto - Glazed cucumbers and squash - Rosewater tangerine emulsion
Grilled and roasted New-Zealand rack of lamb, white bean casserole - Stuffed Provencal vegetables, roasted garlic jus
Duck confit with Wilted Spinach, Roasted Baby Red Potato - Pear and raisin chutney, Black currant sauce
Roasted Lamb Loin, Goat Cheese Ricotta Polenta - Braised Figs, Lamb Jus
Braised Pork Loin, Celery Root Mousseline and Eggplant Caviar Balsamic Essence and Basil Oil
Crispy free-range Chicken breast - Baked with olives, artichokes, tomato and herbs - Pan juice balsamic reduction
Seared Rib eye of Beef, Wild Forest Mushroom Ragout - Crispy Potato Ravioli, Merlot Sauce
Herbs and Pine nuts Crusted Chilean Sea Bass Braised in Chablis Glazed Green Asparagus, Seared Polenta Cake & Roasted Red Bell Pepper Coulis

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