French Wednesday Menu

steak-fritesThis December, Chef Howard Haywood shares his knowledge gleaned from working in Parisian restaurants with a very special French Menu. And when we think of French food, we think of great wines. So we will also be featuring some special wines to pair with each dish.

Bon Appetit!

French Menu

Wednesdays, December 4th, 11th & 18th, 2013 from 5-11pm

Hors d’oeuvres

Assiette de fromages – $10
assorted cheeses, fresh fruit, crusty french bread

Moules frites – $10
fresh PEI mussels simmered in white wine herb broth, aioli, hand cut fries

Plats Principaux

Cassoulet – $17
duck confit, country sausage, lardons, white beans

Steak frites – $18
hand cut fries, foie gras, natural pan sauce, truffle vinaigrette

Duck l’orange – $16
skillet roasted duck breast, pomme gratin, blood orange gastrique

Pot-au-feu – $15
braised short rib of beef, baby vegetables, savory beef boullion


Crème brûlée – $6
classic creme brulee with assorted cookies

Wines by Gerard Bertrand 8/30

Reserve Speciale Cabernet Sauvingnon

Reserve Speciale Pinot Noir

Reserve Speciale Chardonnay