Mille Fleurs

Main Menu

• Soup of Jerusalem Artichokes with Sautéed 'Foie Gras' $16.00

• Creamless Soup of Field Greens with Parmesan Croutons $12.00

• Kumamoto Oysters on the Half Shell. $16.00

  with cucumber pearls and dill champagne-mignonette

• Wild Char Caviar $25.00

  with buckwheat blinis and chive crème fraiche

• Maryland Soft Shell Crab $19.00

  on chino's farm corn with fried leeks

• Escarole Salad $25.00

  with Aged manchego and perigord truffles in sherry vinaigrette

• Fresh White Asparagus Served Warm $19.00

  in orange blossom honey dressing with black forest prosciutto

• Crispy Sautéed Veal Sweetbreads $18.00

  with black trumpet mushrooms and sherry vinaigrette

• Salad of Maine Lobster $25.00

  with avocado, mango, cress sprouts and lemon dressing

• Homemade Ravioli of Root Vegetables $24.00

  served with cave aged gruyere and caramelized onions

• Sautéed John Dory with Green Asparagus $29.00

  and blood orange-ginger sauce

• Oven-Roasted Stuffed Quails with Braised Cabbage $32.00

  and black trumpet mushrooms in truffle cream sauce

• Grilled Virginia Wild Striped Bass $28.00

  with provencal herbs, steamed fennel, mussels and pastis sauce

• Honey-Glazed Chops of Australian Lamb $34.00

  with multicolor turnips, barley and blue Cheese gratin

• Pan-Seared Beef Filet Topped With Bone Marrow $36.00

  and roasted spring onions in red burgundy wine sauce

• Grilled Copper River Sockeye Salmon $29.00

  with black mussels and Green beans in saffron sauce

• 'Wiener Schnitzel' of Grain-Fed Veal $35.00

  with caperberries, lemon juice and Italian parsley

• Kumamoto Oysters on the Half Shell. $12.00

  garden salad with fresh herbs vinaigrette