Here's something you might be interested in.
Say buddy, can you spare me $30 worth of dimes?
That’s what it’s gonna cost to get in to the French Gourmet’s contribution to the 2nd annual Tour de Cuisine, or French Restaurant Week.
They’ve got a three-course menu running from Saturday March 24th thru April 1st . Costs $30, or $45 with wines. (See also Vagabond’s offering, Feast! Earlier this week.)
Menu looks pretty darned sabroso, or should I say délicieux?
Appetizer Course
Cuisses de Grenouille Provençale Frog legs sautéed with garlic, olive oil, and sweet tomatoes
Charcuterie Plate Pâté, salami, artisan sausage, prosciutto, cornichons, olives and onion chutney
Mussels Provençale Broiled with garlic butter and bread crumbs
Entrée Course
Entrecôte au Poivre Black pepper crusted New York steak finished with a creamy cognac demi-glace
Filet de Barramundi Amandine Barramundi filet sautéed and finished with an almond beurre meunière
Poulet Cordon Bleu Mary’s Free Range Chicken Breast filled with Swiss cheese and ham baked to a golden crust of bread crumbs and served with a light velouté
Carré d’Agneau á la Parisienne Baked Dijon-crusted rack of lamb
Dessert Course
Patisserie Maison
Crêpes au Chocolat et Nutella
Assiette de Fromages Camembert, Saga Bleu, and Gourmandise
My choices?Frog legs, lamb, chocolate crêpe.
Carla’s? Charcuterie plate, “Steak au poivre. No contest!”, pastries. “Theirs are simply the best, dahling.”
Sigh.
Say buddy, can you spare me $30 worth of dimes?
That’s what it’s gonna cost to get in to the French Gourmet’s contribution to the 2nd annual Tour de Cuisine, or French Restaurant Week.
They’ve got a three-course menu running from Saturday March 24th thru April 1st . Costs $30, or $45 with wines. (See also Vagabond’s offering, Feast! Earlier this week.)
Menu looks pretty darned sabroso, or should I say délicieux?
Appetizer Course
Cuisses de Grenouille Provençale Frog legs sautéed with garlic, olive oil, and sweet tomatoes
Charcuterie Plate Pâté, salami, artisan sausage, prosciutto, cornichons, olives and onion chutney
Mussels Provençale Broiled with garlic butter and bread crumbs
Entrée Course
Entrecôte au Poivre Black pepper crusted New York steak finished with a creamy cognac demi-glace
Filet de Barramundi Amandine Barramundi filet sautéed and finished with an almond beurre meunière
Poulet Cordon Bleu Mary’s Free Range Chicken Breast filled with Swiss cheese and ham baked to a golden crust of bread crumbs and served with a light velouté
Carré d’Agneau á la Parisienne Baked Dijon-crusted rack of lamb
Dessert Course
Patisserie Maison
Crêpes au Chocolat et Nutella
Assiette de Fromages Camembert, Saga Bleu, and Gourmandise
My choices?Frog legs, lamb, chocolate crêpe.
Carla’s? Charcuterie plate, “Steak au poivre. No contest!”, pastries. “Theirs are simply the best, dahling.”
Sigh.