Wednesday, October 3, 2007

Weekend of delight

I'm too tired to post much tonight. This cold, or alergies, or whatever the hell it is, is wiping me out. I'm going to bed as soon as I can get the girls to bed. So feast your eyes on this. The menu to the place I'm going to dinner with my husband for our anniversary. Pray that I feel up to enjoying myself.....PLEASE:

Whole Whole Garlic Roasted in Olive Oil and Thyme with Fromage Blanc and Crostini.
Salt Cod Brandade with Black Truffle Essence and Crostini.
Caramelized Onion, Gorgonzola and Wild Mushroom Tart.
Duck Pate with a Lavender Thyme Jelly, Dijon Mustard and Crostini.
Duck Prince Edward Island Mussels steamed in White Wine, Parsley and Garlic.
Pacific Oysters on the Half Shell with a Tomato Horseradish Mignonette.
Six Oysters $9.50 Twelve Oysters $18.50
Roast Beets, Humboldt Fog Goat Cheese and Arugula Salad with Hazelnuts, Balsamic Reduction and Basil Oil.
Mixed Greens with a Basil Vinaigrette, Bleu Cheese and Crostini.
Soup of the Evening

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Bistro dishes are hearty meals served ala carte

Fresh Fish Stew in a White Wine, Tomato, Fennel and Saffron Broth with Crostini and Aioli.
Antoines Cassoulet; Lamb, Pork, Garlic Sausage, Duck Confit and White Beans Baked under a Garlic Bread Crumb Crust.
Braised Rabbit with a White Wine Dijon Mustard Sauce and Thyme.
Potato Gnocchi tossed in a Tomato, Saffron and Fennel Ragout.
Pasta of the Evening
Nightly Specials.
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Dinners are served ala carte with market vegetables.
Leg of Lamb
C.K. Ranch leg of lamb grilled with a cabernet balsamic reduction sauce.
Wild shrimp flamed in pastis with tomato, garlic butter and parsley.
Petrole Sole
Sole filet braised in vermouth with capers and meyer lemon with toasted almonds. .
Eggplant Wellington
Eggplant, roast peppers, portabella mushrooms basil pesto and Fontina cheese baked in puff pastry with a red pepper coulis.
Half of a roasted duckling with a blackberry zinfandel sauce, the breast boneless and the leg"en confit".
Filet Mignon
Rosemary, black peppered beef filet, roasted and served with a cherry zinfandel sauce.

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