Tour de France with Chef Thomas Keller

Tour de France
with Chef Thomas Keller
April 6, 2016
e n t ré e s
Galantine de Poularde | Lorraine
chicken galantine with house pickles, Dijon mustard & pain de campagne
or
Salade d’Artichauts | Brittany
steamed globe artichoke with Alaskan king crab
or
Salade d’Asperges | Aveyron
Sacramento Delta green asparagus salad with morels & shallot vinaigrette
p l a t s p ri n c i p a u x
Bouillabaisse | Saint-Tropez
poached rouget with Bouchot mussels, shrimp & scallops,
market vegetables, sauce rouille & saffron scented fish broth
or
Canard à la Montmorency | Gascony
sautéed duck breast with braised endive, confit cherries & duck jus
or
Byaldi | Provence
ratatouille with zatar scented crispy panisse & garden basil
de s s e rt s
Baba au Rhum | Paris
rum soaked cake with vanilla cream & pineapple
or
Mousse au Chocolat | Lyon
chocolate mousse with croustillant & crème anglaise
or
Fromage Blanc | Normandy
farmers’ market berries & raw honey
$90.00