|
|
Sud Ouest Menu November 4th to 16th
Soupe de Poisson au Piment d’Espelette
Red Snapper and Fennel Spicy Fish Soup
or
Salade Landaise
Duck Confit, Smoked Duck Breast, Chicken Liver, Double Smoked Bacon and White Asparagus Salad
*******
Vivaneau Grillée à l’Espagnole
Grilled Snapper, Chanterelle Mushroom and Zucchini Râgout, Fennel Confit, Mussel and Chorizo Jus
or
Cuisse de Canard Braisé à l’Iroulégui
Duck Leg Braised in Red Wine, Pomme Dauphine, Garlic Confit, Sauce Basquaise
********
Gateau Basque
Almond Cake, Vanilla Sauce, Cinnamon Ice Cream
or
Fondant aux Marrons
Chestnut Sponge Cake, Grapes and Armagnac, Rosemary Ice Cream
$55.00 / Person
| | | |
|
