Anjou Menu

with mignonette sauce

with garlic butter

with grated roquefort, walnuts, and house vinaigrette

with montrachet goat cheese coated with crushed almonds

served with a cucumber salad

with grated parmesan, pears poached in red wine and almond pralines

with sauteed wild mushrooms and mixed herb polenta

with heart of leek salad and sauteed apples

with black peppercorn and cognac sauce

with a salad of head lettuce, almond pralines and tartare sauce

with artichoke hearts and grapefruit

with foie gras and sauteed spinach, balsamic vinegar syrup and demi-glace

served with fresh vegetables and puree of yukon gold potatoes

served with a crayfish sauce

with sauteed wild mushrooms, frisee salad, and sauteed rousset potatoes

served with mushrooms and pommes paille

served with mixed seasonal greens, and almond pralines

served with house-made sausage, sauteed apple, and baked herb polenta

with house-made fettucini

with applewood-smoked bacon, sauteed onions and pommes frites

with pommes frites

served with sauteed rousset potatoes and black peppercorn cognac sauce