The Menu

APPETIZERS

BOUDIN AUX POMMES ROTI AU FOUR A BOIS

Wood oven roasted Braeburn apple filled with boudin noir, served with red wine sauce 8.95
2006 Château Puynormand Montagne, St. Emilion, 13

VELOUTE DE POTIRON AU FOIE GRAS

Butternut squash soup topped with sautéed duck foie gras 12.95
2009, Château Respide Medeville, Grave Blanc, 17

ENTREES

SOLE LIMANDE ARCACHONNAISE

Lemon sole fillet baked with Fruit de Mer, wild rice and spinach 24.95
2009 Château Haut Nadeau, Bordeaux Blanc, 11

CARRE DE CHEVREUIL GRAND VENEUR

Grilled center cut venison rack with a peppery gooseberry sauce 29.95
2005 Château Dutruch. Grand Poujeaux, Medoc, 17

MEDAILLONS DE VOLAILLE AU RAISINS

Sliced stuffed chicken breast with a dry Vermouth and grape sauce 21.95
2006 Château Laronde-Desormes, Bordeaux Superieur, 15