• Thursday, March 7th

  • 6:30PM

    FIRST

    Salmon Rillettes
    Wild & Cured Salmon Flower, Nicoise Olives, Chive Blossoms
    Boursin Cheese Crouton, Toasted Caper Berries

    SECOND

    Duck Confit Salad
    Hunted Mallard Duck, Frisee Greens, Lardoons, Crisp Parsnips
    French Preserved Prunes, White truffle Vinaigrette

    MAIN

    Braised Lamb Shoulder
    Herbs de Provence Marinated Organic Lamb, Pork Belly & Potato Croquets, Globe Artichokes, Heirloom Baby Carrots, Chateau Red Wine & Juniper Berry Sauce

    or

    Turbot Fish
    Delicate White Fish, Watercress & Fiji Apple Fricassee, Saffron Quinoa
    Lobster Beurre Blanc

    FROMAGES

    French Cheese Display
    Imported Premium French Cheese, Honey Baguette

    DESSERT

    Crêpes di Mansion
    Black Currant Marmalade, Smoked Dark Chocolate, French Vanilla Custard

    Jason Truscio – Executive Chef Partner

    $69 per person plus sales tax and 18% gratuity

    Reservations Required: *203-483-8400