Anjou menu

Seasonal Oysters On The Half-Shell

with mignonette sauce

Soup Of The Day

Salad Of Seasonal Mixed Greens

Salad Of Heart Of Romaine

with grated roquefort, walnuts, and house vinaigrette

French Onion Soup Gratinee

Traditional Escargots

with garlic butter

Warm Eggplant Salad

with montrachet goat cheese coated with crushed almonds

Terrine (Pate) Of Rabbit

served with a cucumber salad

Arugala Salad

with grated parmesan, pears poached in red wine and almond pralines

Melon & Proscuitto

Salad Of Fresh Mozzarella And Tomatoes

Ravioli Of Three Mushrooms

with black peppercorn and cognac sauce

Shredded Smoked Chicken And Poached Leek

with sauteed wild mushrooms and mixed herb polenta

Toasted Brioche Of Duck Foie Gras

with heart of leek salad and sauteed apples

Tartelette Of Fresh Crab

with a salad of head lettuce, almond pralines and tartare sauce

Warm Salad Of Lobster And Prawns

with artichoke hearts and grapefruit

Confit Of Duck Leg

with sauteed wild mushrooms, frisee salad, and sauteed rousset potatoes

Roasted Paupiette Of Naturally-Raised Chicken Stuffed With Fresh Sage And Garlic

served with mushrooms and pommes paille

Grilled Breast Of Chicken Marinated With Honey, Curry, And Nutmeg

served with mixed seasonal greens, and almond pralines

Roasted Quail Stuffed With Dried Cranberries

served with house-made sausage, sauteed apple, and baked herb polenta

Sauteed Calf Liver

with applewood-smoked bacon, sauteed onions and pommes frites

Seafood Cassoulet Of Lingo Beans, Lobster, And Monkfish

served with a crayfish sauce

Tournedos Of Grilled Salmon And Tuna

with foie gras and sauteed spinach, balsamic vinegar syrup and demi-glace

Sauteed Medallions Of Veal (Naturally Raised)

with house-made fettucini

Grilled New York Steak (Butterflied)

with pommes frites

Broiled Chilean Sea Bass Marinated In Whole Grain Mustard

served with fresh vegetables and puree of yukon gold potatoes

Filet Mignon

served with sauteed rousset potatoes and black peppercorn cognac sauce