Le Titi de Paris

with honeyed vinaigrette

with parmesan/ thyme crisp

with toasted goat cheese, bacon, poached pear, red grape tomatoes, raspberry vinaigrette

with celeriac and cèpe puré, saffron/chive sauce

with spinach, brie, pesto & sun-dried tomatoes, angel hair pasta, portobello mushroom reduction

oozy warm bittersweet chocolate cake with almond praline ice cream

with madagascar vanilla bean ice cream

layers of chocolate and praline cream, espresso ganache

with assorted fresh berries choose from: mango, green apple, citrus, passion fruit, coconut, blood orange, raspberry chocolat.

tahitian vanilla scented crème brulée, espresso & bittersweet chocolate gateau & dulce de leche ice cream

with dulce de leche ice cream

with garlicky red & yukon gold potato salad, arugula salad

with petite salad, brandied peach chutney

with traditional garnish

with a passion fruit fennel coulis

with crème fraiche & whole wheat blinis

with wasabi vinaigrette & flying fish caviar sauce

with shitake mushrooms, grilled asparagus, shallots & michael's homemade bacon ragout, mache lettuce & shaved pecorino cheese

with toasted goat cheese, bacon, poached pear, red grape tomatoes, raspberry vinaigrette

with parmesan/thyme crisp

with honeyed vinaigrette

with spinach, brie, and sun dried tomatoes, forestiere sauce

wild mushroom veal loin, crispy veal sweetbreads and ""3 hour braised"" veal ""cheeks"" with horseradish & chive potato purée, calvados essence

""slow cooked"" marinated duck confit & five spiced breast, braised red cabbage, orange cognac reduction

with braised leek & portobello mushroom ragout, preserved onion, lemon thyme infusion

with cèpe celeriac purée with a chive essence

with wilted bok choy, vine ripe tomato, caper & artichoke vinaigrette

with fennel and red onion ""warm salad"" , basil, blood orange & balsamic reduction

bittersweet chocolate mousse with brandied cherries

with dulce de leche ice cream

oozy warm bittersweet chocolate cake with almond praline ice cream

layers of praline cream, toasted hazelnut biscuit and bittersweet chocolate espresso ganache

with madagascar vanilla bean ice cream

with spicy lemon-ginger vinaigrette, oriental seaweed salad, crispy dill flatbread '06 commanderie de la bargemone rosé

with lobster tarragon essence '04 albert mann riesling grand cru schlossberg (alsace)

with sun-dried tomatoes, ginger, red onion & cherries, orange cognac infusion '04 dom. chandon de brialilles savigny-les-beaune 1er cru

with seared canadian foie gras & sweet tomato chutney, natural ju '03 perata vineyards cabernet sauvignon (yountville)

warre's 10 year old tawny porto (portugal)

with raspberry preserves & white chocolate mousse glunz estate raspberry wine with grape brandy

with ruby red & golden pickled beets, haricot vert, laura chenel goat cheese, roasted shallot vinaigrette

'06 commanderie de la bargemone rosé (provence)

shallots, garlic, garden tomato, basil & white wine) on homemade fettuccine. '05 regis cruchet vouvray demi-sec (loire valley or '03 perata vineyards cabernet sauvignon (yountville)

tahitian scented crème brulée, homemade ice cream & bittersweet chocolate & espresso gateau glunz estate raspberry wine with grape brandy