|
House specialties include a fresh crab meat appetizer, a taste of several vegetable tarts, a seared tuna appetizer, a roasted salmon dinner, and a chocolate dessert sampling. (In order below, click to enlarge) We also feature foie gras in a variety of presentations, a duck platter featuring leg, breast, gizzard, and liver, and a special four-course lobster dinner, starting with a warm lobster velouté, a soup with the texture of velvet, followed by poached lobster raviolis, and then, the star of the show: a lobster fresh from the tank on the right. Next comes a “Hamburger platter” with sweet potato fries, a caramel “ketchup”, and buns of lightly seared tuna with sesame seeds on top. The “meat” is peppers, and mushrooms. The third photo in the series is “Choucroute”, reinterpreted with scallops. Even further below is a taste of foie gras, a taste of beef, a taste of duck, a taste of seabass, a medley (or is it a melody) of sorbets, and a luscious and light soufflé.
|
 |