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Chez Georges
tri-colored vine ripened tomato ""terrinse"". basil, lemon and virgin olive oil, with an english pea ""puree"" wild mushroom salad and a creamy asparagus dressing.
mixed field greens, with a warm wisconsin ""cabecou"" goat cheese, and walnuts tossed with a house vinaigrette.
atlantic salmon ""duo"" , provence herbs and olive oil gravlax, with tartar on a bed of diced cucumbers, bell peppers, and a chive creamy sauce
the famous ""troisgros"" vegetable terrine, fresh tarragon and tomato pulp
fresh foie gras terrine, grapes in balsamic vinegar, warm ""brioche"".
fresh assorted seafood, in a lightly creamy bisque, topped with a puff pastry dome
puff pastry filled with warm oysters on leeks, bacon and mushrooms, topped with a champagne cream sauce.
fresh tomato and cucumber gaspacho, with seasonal seafood, avocado and cilantro
snails sauteed according to chefs mood
fresh gulf red snapper infused with fennel and lime in ""beurre blanc"" sauce (seasonal)
fresh maine lobster grilled on the half shell, fresh herbs, served with lemon coral butter sauce.
dover sole ""meuniere""
fresh sea scallops flan, wrapped in savoy cabbage leaves, with sauteed sea scallops and a vermouth orange butter sauce.
braised veal sweetbreads, with morel mushrooms in a brandy cream sauce.
roasted duck breast in an orange brown sauce.
braised duck leg ""confit"" with seasonal figs
10oz. prime tenderloin cut, ""knife"" chopped, seared and served on caramelized red onions, topped with porcini battered and seared fresh ""foie gras"" medallion and flakes of black truffle, all in a homemade organic wheat bun, with cascading burgundy sauce and a side of yam fries.
roasted pork filet mignon, served in a sweet garlic cream
10oz tenderloin seared and topped with five peppercorn cream sauce.
half rack of australian lamb, rubbed with garden herbs, and roasted served with fava beans and a provence vegetable confit
farm raised chicken breast, roasted with sage and a wild mushroom brown sauce.
Menu for Chez Georges provided by Allmenus.com
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