French 250

(RICH & CREAMY)

(EXTRAVAGANT & EXOTIC)

(DARK & INTENSE)

(DARK & INTENSE)

BERRY GO ROUND

STRAWBERRY SUNDAE BALSAMICO, VANILLA ICE CREAM, 6 YEAR BALSAMIC VINEGAR

"PEANUT BUTTER CUP"

PUMPKIN, MAPLE & CRANBERRY

SELECTION OF FRESH PASTRIES

THREE ORGANIC CHOCOLATE TRUFFLES, FOR HERE OR BOXED TO GO

MARINATED SNAILS IN PUFF PASTRY

RAW WITH CHAMPAGNE ICE OR POACHED IN CHAMPAGNE

PAN SEARED FOIE GRAIS, "ST-GERMAIN" SYRUP BRIOCHE, APPLES, ONIONS

GOAT CHEESE SOUFFLE

SAUTEED FROG LEGS, SAUCE VERDE BEURRE BLANC, RED PEPPER COULIS

SELECTION OF FRESH MARINATED SHELLFISH

ROASTED QUAIL, TART BLACKBERRY GLACE SAVORY BREAD PUDDING

TRADITIONNEL

GOAT CHEESE TART, RED PEPPER, CARAMELIZED ONIONS, BASIL

STILL & SPARKLING

RABBIT CONSOMME RAVIOLI OF BRAISED RABBIT, MIREPOIX

FRENCH ONION SOUP, JARLSBERG GRATINEE

CARROT AND LOBSTER BISQUE COLD WATER LOBSTER, CREME FRAICHE

ARUGULA, CURED FOIE GRAS PINE NUTS, VINAIGRETTE

SEASONAL SALAD FROM THE FARMER'S MARKET

BIBB LETTUCE, PISTACHIOS,CARROTS, TOMATOES BACON, VINAIGRETTE

SAVORY AND NUTTY SEMI HARD FRENCH BLEU MADE FROM COW'S MILK

SOFT AND CREAMY FRENCH CHEESE MADE FROM COW'S MILK

SEMI SOFT FRENCH CHEESE MADE WITH COW'S MILK FROM THE MORNING AND EVENING. THE TWO ARE THEN SEPARATED BY ASH

HARD AND CREAMY NORWEGIAN "SWISS STYLE" CHEESE MADE FROM COW'S MILK WITH NUT-LIKE CHARACTERISTICS

CHEESE MADE FROM COW'S MILK

CAVE RIPENED SPANISH BLEU MADE FROM A BLEND OF MILKS IN SUMMER MONTHS AND ONLY COWS MILK IN THE WINTER MONTHS

UNPASTEURIZED HARD ITALAIN CHEESE MADE FROM SKIMMED COW'S MILK

SOFT AND CREAMY WITH A SUBTLE TANGY FLAVOR MADE FROM GOAT'S MILK

FT. COLLINS' HAY STACK FARMS

DUTCH CHEESE MADE FROM COW'S MILK WITH CARAMEL CHARACTERISTICS

BLEU CHEESE FROM "KING'S ISLAND DAIRY" NEAR TASMANIA MADE FROM COW'S MILK. NAMED FOR THE LATITUDE WHICH THE DAIRY LAYS, 40º SOUTH OF THE EQUATOR; ALSO BECAUSE OF THE ROARING WINDS SURROUNDING THE DAIRY

BLEU CHEESE FROM "KING'S ISLAND DAIRY" NEAR TASMANIA MADE FROM COW'S MILK. NAMED FOR THE LATITUDE WHICH THE DAIRY LAYS, 40º SOUTH OF THE EQUATOR; ALSO BECAUSE OF THE ROARING WINDS SURROUNDING THE DAIRY

FRENCH CHEESE MADE FROM COW'S MILK WITH A SOFT TEXTURE NAMED AFTER THE FIRST U.S. SATELLITE IN THE 1950'S

FRENCH BLEU CHEESE MADE FROM SHEEP'S MILK KNOWN AS "THE KING OF CHEESE"

SOLE ROLLED WITH MUSHROOM DUXELLES, GOLDEN RAISINS SWISS CHARD, BRULEE OF SWEET POTATO ROSTI LEMON TRURRLE VINAIGRETTE

TELLICHERRY PEPPER-CRUSTED AHI PUNA BEAUJOLAIS REDUCTION, LYONNAISE POTATO NICOISE

TRADITIONNEL

SCALLOPS, MUSHROOMS, ARTICHOKES, HARICOTS VERTS PEA COULIS, BACON

"DUCK THREE WAYS" ROASTED BREAST, SEARED FOIE GRAS, LEG OF CONFIT MASCARPONE POLENTA, BLACKBERRY AND MADEIRA GLACE

HOMEMADE TAGLIATELLE, ASPARAGUS, TOMATOES, BLACK TRUFFLES OLIVE OIL AND SHAVED PARMIGIANO-REGGIANO

COLORADO LAMB SHANK, WHITE BEAN CASOULETE PANCHETTA, MUSHROOMS, WHITE BURGUNDY GLACE

MEDITERRANEAN BASS, HARICOTS VERTS, BEURRE NOISETTE, PINE NUTS

CHEF'S SELECTION OF MERKET FRESH VAGETABLES

BRAISED "LOLI-POP" SHORT RIB, SWISS CHARD, TOASTED BRIOCHE

BRAISED "LOLI-POP" SHORT RIB, SWISS CHARD, TOASTED BRIOCHE

AVAILABLE SEARED "AU POIVRE"