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Menu:
(Note: Menu
is updated weekly to bi-weekly.
Please see our Contacts
page to add your e-mail address
to our mailing list)
" Just for your pleasure
we have put this menu together.
Let your curiosity guide you.
Share dishes or savor them as
your own."
Sincerely, Lisa and Pascal
Hurteblize
Click on The Event Page FOR THE RECIPE OF THE MONTH and to see a few Photos from Different Events......
Chef Owner Pascal Hurtebize
A former of pupil of Gilbert Drouelle, at the one star Michelin La dariole de Viry Chatillon , Work in the suffren Latour Paris, Palace Hotel scribe restaurant, Hotel sofitel Sevre Paris and La belle Epoque Versaille two Star Michelin Restaurant .
He has innate love and respect for the “terroir” and this is reflected in the traditional and flavoursome dishes that he creates.
Appetizers
Homemade Tuscan Minestrone Soup with fresh Basil Chiffonade 6
Southern style fried Okras with Lemon chive, Dijon Aioli 7
Crispy Duck Confit and Duckling Foie Gras Cigars with Sweet port Reduction 8
Fried sweet Vidalia onion Rings with Cajun Remoulade sauce 6
Warm Blue Crab Soufflé with Red Bell Pepper, Fresh basil and Mango Salsa 12
Portobello Mushroom Stuffed with Creamy Herb Cheese and Marsala Cream Sauce 13
One Dozen Escargots Baked in Garlic parsley Butter and Baguette Croutons 12
Blue Crab Cakes served with Beurre Blanc & Pascal’s Tomato Preserve 15
Romaine Salad, Toasted Nuts, Gorgonzola and Sweet Vidalia onion Vinaigrette 7
Chilled Iceberg lettuce wedge with Gorgonzola Blue Cheese Dressing E-V Olive Oil and Tomato 7
Porcini Raviolis with Smoked Bacon tomato cream 11
Small Plates
Large Plates
Horseradish crusted Mahi with Fresh Basil Vinaigrette 19
Pistachio crusted Alaskan Halibut with a Light Citrus Butter sauce and Grilled Asparagus 28
Grilled Norwegian salmon with fresh chive Beurre blanc and Caramelized Onions 20
Sesame Crusted Fresh Ahi Tuna with Wasabi and a Honey Soy Reduction 21
Southern Shrimp & Stone Ground Grits with Smoked Sausage & Cajun Gravy 16
Grilled Boneless Double Pork Chop stuffed with sweet Onion Confit and Tomato Basil sauce 18
Slow Braised Roasted Duo of Duck Leg Confit and sweet Shallot cabernet reduction 17
Slow Roasted Pork Osso Bucco on Yukon Mashed Potato, and Rosemary Demi Glace 19
Anjou Pear and Bacon Stuffed Chicken Breast with a Mandarin Orange and Ginger Glaze 18
Grilled 12oz Black Angus N-Y strip Topped with Melted Blazer’s pimiento Cheese and Cabernet reduction 29
Desserts of the Evening
All Desserts $7.00
Warm Chocolate Lava Cake
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Raspberry and White Chocolate pyramid
White chocolate mousse, kirsh-soaked raspberries in a white and red marble pyramid shell.
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Cranberry and pumpkin cinnamon Pie
Delicate pumpkin custard with fresh tart cranberries in a 3ginger-snapped crust, everything we love about the holidays.
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Key Lime Calypso
Key lime Mousse, Vanilla Genoise with white chocolate chips and chocolate “twinkle” morsel
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Vanilla Bean Crème Brulée
Classic French recipe with the crusty sugar topping
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Chocolate Mocha cake
Chocolate Genoise, chocolate mousse, coffee mousse, coffee glaze, chocolate coffee bean.
lly Cafe Espresso 3.00
Illy Cafe Cappuccino 4.00
Ask your Server about our Port Wine Selection
Cognac, Armagnac, calvados
And Cigars in Bar Area
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Available
in Bar:
Fine Cigars and Port
Wine selection to Complement
your Dining Experience.
Authentic Illy Café
Espresso - 3.00
Regular or Decaf
Authentic Illy Café
Latte, Cappuccino - 3.50
Regular or Decaf
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Our menu offers the freshest ingredients and
therefore is subject to change. Please be patient, the chef prepares
our entrees cooked to order and we promise to "offer you fine food and
gracious hospitality."
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