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Rue Franklin Restaurant
with chili oil, ginger and lime
with fig compote and brioche toast
with goat cheese, walnut oil, grapefruit, beets
with madeira sauce and chanterelles
green apple coulis and sage
with red wine sauce and parsnip mousseline
with saffron sauce and lime polenta
with mustard vinaigrette
with shrimp sauce and jasmine rice
with artichokes and olive oil garlic flavored broth
with cider vinegar sauce and green lentils
with sweet and sour plum sauce and gingered spaghetti squash. Served medium rare
with calvados sauce and spaetzle
with sauce poivrade and celery root potato puree. Served medium rare
with olives, swiss chard, creamed salsify
with fennel gratin and tomato provencal
with port wine sauce, roquefort, potato apple galette
paper thin slices of raw tuna. Served with wasabi mayonnaise and ginger vegetable salad
stuffed with chicken mousse. Served with fiddleheads and madiera cream
fillet with steamed mussels and saffron
with capollini onions, shitake and tarragon
served with warm chocolate brandy ice cream
with orange segments in red wine syrup
poached meringue floating in creme anglaise with caramel and toasted almonds
upside down apple tart served warm with caramel ice
fresh berries in warm custard with burnt sugar crust
prepared in house
Menu for Rue Franklin Restaurant provided by Allmenus.com
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