Mille Fleurs Menu

Creamless Soup of Field Greens with Parmesan Croutons

Kumamoto Oysters on the Half Shell.

garden salad with fresh herbs vinaigrette

Soup of Jerusalem Artichokes with Sautéed 'Foie Gras'

Kumamoto Oysters on the Half Shell.

with cucumber pearls and dill champagne-mignonette

Crispy Sautéed Veal Sweetbreads

with black trumpet mushrooms and sherry vinaigrette

Maryland Soft Shell Crab

on chino's farm corn with fried leeks

Fresh White Asparagus Served Warm

in orange blossom honey dressing with black forest prosciutto

Homemade Ravioli of Root Vegetables

served with cave aged gruyere and caramelized onions

Wild Char Caviar

with buckwheat blinis and chive crème fraiche

Escarole Salad

with Aged manchego and perigord truffles in sherry vinaigrette

Salad of Maine Lobster

with avocado, mango, cress sprouts and lemon dressing

Grilled Virginia Wild Striped Bass

with provencal herbs, steamed fennel, mussels and pastis sauce

Sautéed John Dory with Green Asparagus

and blood orange-ginger sauce

Grilled Copper River Sockeye Salmon

with black mussels and Green beans in saffron sauce

Oven-Roasted Stuffed Quails with Braised Cabbage

and black trumpet mushrooms in truffle cream sauce

Honey-Glazed Chops of Australian Lamb

with multicolor turnips, barley and blue Cheese gratin

'Wiener Schnitzel' of Grain-Fed Veal

with caperberries, lemon juice and Italian parsley

Pan-Seared Beef Filet Topped With Bone Marrow

and roasted spring onions in red burgundy wine sauce