French Bistro
Sautéed Wild Mushrooms in Cream
Sliced mushrooms sautéed in butter reduced in a wine and cream sauce and finished with white truffle oil
Braised Short Ribs with Bordelaise
Tender Short Ribs served on top of creamy polenta, with a red wine sauce and a golden bone marrow
Cote de Porc
A picnic ham brined in mineral salt water, then slowly roasted in the oven with allspice, cloves, coriander and peppercorns. Skin is seared slowly to bring a nice crunchy crisp to it. Serves 8
Quiche Lorraine
Savory custard with baby spinach and pockets of Gruyere cheese on nice flakey buttery pastry
Quiche
Meaty pieces of heirloom bacon, Gruyere cheese, and sautéed mushrooms fill this dense quiche
Creamed Swiss Chard
Sautéed Swiss Chard finished in thick cream sauce
Sautéed Greens
Sautéed Greens in a butter or olive oil. With chile de arbol and garlic slices
Sautéed Mussels
Mussels steamed in a white wine broth with a taste of garlic, fennel and parsley. Garlic and Fennel Aïoli and a Parsley pesto drizzled on top
Grilled/Broiled Salmon with a dill and citrus zest butter
Wild Salmon cooked to medium doneness, with a nice crisp sear. Served with Meyer Lemon and Tangerine Zest, baby dill, and shallots
Trout in Browned Butter
Whole Rainbow Trout Pan pan-fried in browned butter, sage and pancetta. Served with wild rice and berries
Steak Frite
Grilled Skirt Steak served with a Bleu Cheese butter, and crispy shallot rings. French fries accompany the meal.
Griddled Cheese Sandwich
Brioche fried in browned butter, and inbetween is a layer of braised cabbage, bleu cheese, and wild honey
Apple and Fennel Salad
Thinly sliced apples, baby fennel, toasted pumpkin seeds, preserved Meyer lemon with a mix of herbs, drizzled with Portuguese Olive Oil, and reduced Tangerine syrup
Duck Confit
Duck legs slowly cooked in duck fat till tender. With a hint of thyme and garlic. Served with a tart onion marmalade and brioche toast.
Pork Rillete
Confitted Pork Butt, tender and smothered in it’s own fat, served with nice toasty baguettes
Fingerling Potatoes, Ham and Cheese
Golden potatoes roasted then seared in brown butter, and served with bacon, Escarole and Burrata. Drizzled with a lemon verbena reduction
