FRENCH IN CONNECTICUT

This restaurant was one of my first jobs when I graduated from CIA.

The creativity and inspiration I saw gave me a great foundation for

my future, Thank You Steve.

Country pate, chorizo, saucisson sec, garlic crouton 12.

Butter lettuce, local apple, chevre du poitou and peppered hazelnuts 9.

Our cured mulard duck breast, fresh foie gras and moscato grape-port gelee 18.

Lobster cappuccino with poached lobster 14.

Maine crab galette with creamy anise braised vegetable, rouille 14.

Warm rabbit rillette, black trumpet mushrooms and fig-mustard 14.

Potato gnocchi, wild mushrooms, lemon brown butter 12.

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Sauté of cod and butter poached lobster with gateau of potato and black truffle 30.

Pan-seared striped bass, cauliflower mousseline, hedgehog mushrooms, foie gras butter 30.

Coq au vin alsatienne au riesling 24.

Spice crusted loin of venison, golden raisin puree and braised cabbage 32.

Roasted breast of duck with leg confit and local pork garbure 30.

Angus filet of beef with port-foie gras sauce and potato puree 34.

Herb-crusted boneless rack of lamb, merguez sausage, chorizo red pepper puree 30.

Tasting of local winter vegetables – chef’s whim - changes with daily inspiration 22.

Desserts

Souffle: chocolate or coffee 12.

Crème brulee and freshly baked madeleines 9.

Apple and almond crout, dried fruit compote and apple vanilla puree 10.

Cranberry cider sorbet with mulled cider soup, candied apples 9.

Warm valrhona chocolate cake with malted chocolate milkshake 10.

Citrus semolina pudding cake with fresh citrus and citrus caramel sauce 8.

Cheeses with chutneys and marmalades - 3 cheeses 12. 6 cheeses 18.

 



45 East Center Street

Manchester, CT 06040

 Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc