Aquitaine Group menu

Fromage Du Jour

Belgian Endive Salade

With tart apple, roquefort, walnuts & parsley.

Warm Beet Salade

With boucheron, walnuts, & sherry vinaigrette.

Sweet Corn Chowder

With sunchokes, fingerlings, chorizo vinaigrette, chives.

Soupe a L’Oignon

With amontillado sherry, truffled beef short rib & melted aged gruyere.

Chicken Liver Mousse

With cauliflower mostarda, cornichons, pickled mustard seed.

Escargots De Bourgogne

With white wine & thyme braised escargots with garlic parsley butter.

Boston Bibb Lettuces

With fine herbs, shaved mimolette, aged sherry vinaigrette.

Salad de Maison

With dijon vinaigrette, cracked hazelnuts, warm herb chevre.

Mussels en Cassoulette

With sancerre, shallots, creme fraiche & thyme.

Roasted Carrot Salade

With feta cheese, black olives, cumin creme fraiche.

Steak Tartare

With beech mushrooms, caper vinaigrette, truffle aioli.

Hand Cut Pommes Frites

With herbs de provence & garlic confit.

Whipped Pommes Puree

With sweet butter & cream.

Roasted Fingerling Potatoes

With sea salt & truffle aioli.

Native Succotash

With honey thyme beurre.

Sauteed Swiss Chard

With garlic and roasted figs.

Haricots Verts

With sweet beurre fondue & shallots.

Bittersweet Chocolate Mousse

With whipped chantilly.

Profiteroles with vanilla ice cream

And warm chocolate sauce .

Apple Tarte Tatin

With calvados caramel & creme fraiche.

Crispy Chocolate Bread Pudding

With vanilla ice cream.

Moules Frites

With? sancerre, shallots, crème fraîche, thyme & pommes frites.

Roasted Natural Chicken

With native succotash, sauce romesco, pan drippings.

Lemon Sole Meuniere

With slivered snap peas, tomato concasse, beurre blanc & pommes puree.

Spiced Tuna "Nicoise"

With piperade, haricots verts, olives & tomato vinaigrette.

Atlantic Salmon

With beluga lentils, beet- radish salade, grain mustard creme, tarragon oil.

Swordfish Roti

With creamy fregula sarda, picholine olive tapenade, pickled fenne.

Steak Frites

Black truffle vinaigrette, watercress shallot salade & natural jus

Duck Breast

With roasted figs, goat cheese, red quinoa, duck pan jus.

Filet Mignon Au Poivre

With cognac peppercorn cream, roasted scallions, pommes gratin.

Sunday - Beef Bourguignon

With bacon, mushrooms, pearl onions, pommes puree.

Monday - Cahors Braised Rabbit

With pearl onions & pancetta, buttered noodles.

Tuesday - Skate Grenobloise

With lemon caper beurre noisette, pommes puree.

Wednesday - Duck Confit

With puy lentils, brussel sprouts, moutarde violette.

Thursday - Duck Steak au Poivre

With honey roasted carrots, pommes souffle.

Friday - Icelandic Cod

With rosemary breadcrumbs, mushrooms roti, beurre rouge.

Saturday - Lobster Delmonico

With riz pilaf and black knight carrots.