Grand Tasting Menu February 11-16, 2008

Week of February 11 to February 16, 2008

Le Grand Tasting Menu

Diced vegetables cooked in saffron Tea
Garnished with freshly steamed mussels and chive.

Filet of Halibut perfectly seared pink
Young arugula and vegetable medley
Confit of shallot and sherry wine vinaigrette

Millefeuille of Provencal vegetable and veal concassée
with pain d’épice and bulbs.
Au jus with Parmesan shavings

Your choice
New York strip Venison just seared
Celery root – cranberry relish – chestnuts
The real Grand Veneur sauce
Or
Tasting of fancy imported cheese
Rose petal – Figue cake
Fruit and nut bread

Tasting of Dessert