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Sea Salt, Mustard and Olive Oil
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Terrine du Chef (pate of pork and veal)
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Pork Rillettes (Slow roasted “pulled pork” with spices and toast points accompanied by cornichons, pickled onions and large caper berries for appetizers
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Sautéed Skate Wing
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Sautéed Skate Wing
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Cassoulet
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Lucid Absinthe
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Lucid Absinthe
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Braised Leeks with Dijon Mustard Sauce
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Pork Rillettes
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Mixed Greens with Herbed Goat Cheese
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Mixed Greens with Herbed Goat Cheese
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Pork
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Pied de Cochon
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Pied de Cochon
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Warm Chocolate Brownie with Vanilla Ice Cream
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Warm Chocolate Brownie with Vanilla Ice Cream
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Chocolate Napoleon
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Escargots with Toasted Garlic and Fennel Butter
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Cassoulet
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Braised Leg of Lamb with Pasta Risotto and Rosemary Jus
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Charcuterie
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Beef Tongue, Parsnip, and Carrot Hast with Fried Egg
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, Parsnip, and Carrot Hast with Fried Egg
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, Parsnip, and Carrot Hast with Fried Egg
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Pork Two Ways
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Charcuterie Platter
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Crisp Fried Soft shell Crab with Ramps over Salad with Citrus Vinaigrette
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Crisp Fried Soft shell Crab with Ramps over Salad with Citrus Vinaigrette
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Chicken Confit
