luyaozers:
Duo of roasted breast of duck & duck and black trumpet mushroom galantine, sweet potato puree, micro turnips, smoked duck jus
luyaozers:
Roasted saddle of venison, sweet potato gratin, chestnut puree and brown butter turnips, sauce Myrtilles
luyaozers:
Pan roasted filet of Florida grouper, chanterelle mushrooms, flageolet beans, brown butter brussels sprouts leaves, sauce beurre rouge
luyaozers:
Salade Lyonnaise- frisee, bacon lardons, medium poached egg, croutons, mustard vinaigrette
luyaozers:
Organic baby arugula sweet pickled beets, Roquefort cheese, toasted Israeli couscous, candied pumpkin seeds
luyaozers:
Batter fried veal sweetbreads and sauteed escargots over truffle scented pommes puree, crisp red onion strings, sauce Perigord
luyaozers:
House-cured and smoked salmon, herb-potato gnocchi, goats cheese creme fraiche, sweet carrot puree and oven dried black olive