L'Ecole

Fresh chevre, toasted almonds, verjus vinaigrette.

Parmesan tuile, roasted garlic-pepercorn dressing.

Nicoiseolive tapenade, aged balsamic vinegar, basil.

Marinated artichokes, white asparagus, druken fennel salad.

Leeks, champignons, truffle butter.

Asparagus tips, aigre-doux, warm red lentil salad.

$5 Supplemental prosciutto, spinach, locatlli.

Candied pancetta and creme fraiche.

Three cheese ravioli, fava beans, shitake muchrooms, essence of lemon verbena.

Baby fennel, fresh engilsh peas, oven-dried tomatoes, truffle vin-blanc.

Vegetable risotto croquette, roasted calulifower, lobster cream.

Quinoa pilaf, wilted arrow leaf spinach, tomato fennel coulis.

Fingerling potato, cipollini onion ragout, vin-blanc.

Medallion potato apple tart, roasted shallots, peppercorn marsala reduction.

Butter bean cassoulet, figs, asparagus, red wine sauce.

Blue cheese crusted polenta, spinach, forest mushroom ragout.

One hot or cold appetizers, one fish or meat course, dessert or artisan cheese.

One hot appetizer, one cold appetizer, one fish or meat course, dessert or artisan cheese.

One hot appetizer, one cold appetizer, one fish course, one meat course, dessert or artisan cheese.

Blue-veined, soft-ripened & semi-firm menu.