| Salade Le Gourmand |
|
Lettuces, greens, and edible flowers in blackwood canyon chardonnay vinaigrette. |
| Le Gourmand Menu Classique |
$60.00 |
|
| Spinach, Wood Sorrel & Wild Ginger Soup |
|
|
| Blintzes Filled |
|
With french sheep's milk cheese served with chive butter sauce. |
| Penn Cove Mussels Steamed |
|
With homegrown lovage in vin d'alsace. |
| Smooth Pate Of Rabbit Livers |
|
With cognac, port and thyme served in its own terrine. |
| Long-Line Caught Halibut |
|
Pan-seared and served with cepes, asparagus & radishes. |
| Local Sauteed Spring Rabbit |
|
(On the bone) with a sauce of shittake mushrooms & sage. |
| Organic Beef Tenderloin |
|
Simmered in stock, with marrow, housemade mustard, and cabernet-pressings sauce. |
| Chef's Special Tasting Menu |
$80.00 |
|
| Desserts |
|
By sara naftaly. $11.00 - $14.00. |
