La Boulangerie

country style pâté, rillettes (slow braised meat), saucisson, parisian ham mad- range , proscuitto, french jerkins, cherry tomatoes, fresh baguette.

tortilla, chorizzo, manchego cheese, mambrillo, proscuitto, garlic potatoes, roasted marinated pepper, anchovy stuffed olives, marinated shrimps.

roquefort, valencais, cabécou, st nectaire, tête de moine

munster, tome de savoie, reblochon, fourme, comté

brie or camembert, epoisse, chaource, st marcelin, valencais

carrots, asparagus, cucumber, endives, peppers, roasted eggplants, broccolis, served with: home made mayo, vinaigarette, garlic mayo, saffron sauce, mustard basilic sauce.

foie gras terrine with onion and figs confit, fresh baguette, parisian bread, smoked salmon or/and caviar macaroons and champagne. (option lovers breakfast) : ready to bake croissants et chocolate croissants for the next morning.

classic, raw mushroom, roasted pepper

nutella banana chocolate sauce chocolate sauce- banana, mandarin, pineapple caramel butter and sugar lemon juice, apple sauce, blackberry preserves, strawberry

add cinnamon, almond, coconut, flambéed

ham, egg, tomatoes, swiss or brie

goat cheese, spinach, honey

bacon, brie, provencal herbs

lox, cream cheese, dill and lemon

hearty beef stew with french bacon and carrots, slowly braised in red wine, shallots and herbs and served with farfalle pasta.

seared tenderloin in paprika sauce served with zucchini gratin

served in a green peppercorn cognac sauce and duck-rendered, pan-fried potatoes.

served with sautéed fingerling potatoes and rosemary

chicken braised in burgundy red wine with pearl onions and french bacon, served over basmati rice or tagliatelle pasta

served with classic lemon beurre blanc and basmati rice

thinly-sliced, cheesy roasted potato casserole with onion, bacon, reblochon cheese and dry white wine.

classic raclette cheese, broiled until crusty, to pour over charcuterie, mush- rooms and potatoes

roasted in thyme with roasted fingerling potatoes and french green beans

served with juniper berries, pork shoulder, smoked sausage and bacon.

served with roasted chicken, merguez sausage, roasted lamb, and raisins

chicken lasagna, béchamel sauce, baby peas, red peppers and broccoli.

bacon lasagna, roasted eggplant, olives and red peppers

sweet and spicy slowly-cooked dish, served with couscous grain.

roasted tenderloin pork with prunes, carrots and potatoes

finely-diced roasted zucchini, mountain proscuitto, and fresh goat cheese

pan-seared veal medal -lions with charlotte apple & vinegar reduction.

mediterranean vegetables (eggplant, tomatoes, red peppers) stir-fried in honey and spices with slow-braised lamb.

the legendary ritz hotel recipe mod - ernized with sprinklings of pancetta.

classic shrimp with modern & elegant champagne cream cocktail sauce.

honey truffles in a velvety baby squash and chestnut soup

young green asparagus mousse served cold in a martini glass.

tomato confit reduction with garlic, cinnamon, and orange

semolina cigars wrapped in honey sesame pastry shells and tangerine supreme

falafel-style stuffed portobello with eggplant puré.

asparagus heads wrapped in two thin slices of marinated carrots and zucchini, topped with a tapenade

vegetable napoleon and polenta drizzled with a smoked tomato sauce

small comté cheese puffs.

red wine poached seckel pears filled with honey mascarpone and topped with chocolate coulis.

goat cheese, spices, provençales herbs, red wine, pepper.

warm, battered pastry puffs filled with gorgonzola cheese.

creamy goat cheese wrapped in a thin pastry shell and pan-fried in olive oil

cherry tomatoes stuffed with fresh farmerâ??s goat cheese.

mix of sweet & sour vegetables (celeries, carrots, red pepper, zucchini)

gorgonzola-stuffed prunes wrapped in a bacon string.

white veal sausage with braised apples and crispy bacon.

cored cucumber pieces filled with a crab chutney

blanched carrots marinated in olive oil, lemon, parsley, and cumin.

a bite of the famous wine stew

crisp boston lettuce filled with a silky crab and veggie mix.

blueberry salmon terrine (salmon, lox, & salmon caviar) in a citrus sauce on bruschetta

plump scallops pan-seared in hazelnut butter, served with tangy mango chutney on the side

smoked salmon lox cigars stuffed with lightly-sauteed anjou pears and lemon cream.

bite-sized let mignon medallions baked in a thin pastry shell and finished with a dollop of maître dâ??hotel butter

poppy seed-speckled macaroons filled with new york-style salmon lox.

pan-seared ahi tuna with either sesame wasabi on a potato crisp or with teriyaki sauce on buckwheat blinis.

refreshing salmon tartar and herbs on a crispy pastry shell

sweet spice-roasted wild sea bass on a bed of onion confit & citrus and plum tomato coulis

boneless and crispy frog legs breaded in the style of sole meunière

pan-seared foie gras slices on brioche bread and armagnac-frosted foie gras on poilane bread with figs, onion confit and five spices.

thinly-sliced beef fillets rolled with stroganov sauce and - skewed with zucchini.