Menu - Escargot 41

Vodka; Chambord; Pineapple

Gin; Maraschino; Crème de Violette

Vodka; St. Germain; White Cranberry Juice

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Prince Edward Island mussels simmered in chardonnay; fresh basil; shallots; diced fresh tomatoes & a touch light cream. A delightful recipe from cuisine de Provençe

Guérande sea salt cured salmon coated + coffee hickory smoked; served + onions; capers; sour cream & toast points. Coffee flavors? none; Coffee enhances the delicate flavors & texture by neutralizing natural oil

Baked Brie + walnuts & grape

Grey Goose Pear; St Germain; Champagne

Traditionally prepared; served + anchovy & croutons

Baby spinach leaves; fresh beats; bacon crumbles; & a slice of warm goat cheese toasted + sundried tomato vinaigrette

Organic spring mix lettuces garnished + fresh berries; raspberry vinaigrette; & topped + stilton blue cheese

Onion soup baked + croutons & emmental cheese

Thymus gland in young cow; pan sautéed & served + a morel; mushroom cream sauce

6 extra large escargots bourguignone baked in classic; seasoned parsley‐garlic butter

Jumbo shrimps; sea scallops; mussels; yellow tail snapper & branzino; served in a white wine tomato broth

Garlic Herb encrusted Veal Chop With Pan Au Jus

Homemade country pâté; served + cornichons & pain de campagne. Classic French way to enjoy this dish

White Rum; Fresh Lime Juice; Lavender

Classic French Foie gras delicatecy; served + toasts & White Pineau des Charantes gelée

Angel Hair pasta + 6 large escargots in pine nuts; Brandy provencal sauce

6 extra large escargots simmered in brie lightly creamed + sweet apple & carrots julienne; served in cream puff shell

6 extra large escargots stewed in fresh cream; caramelized onions; Armagnac & black pepper. Believed to have been created by monks; this original recipe was discovered in an ancient monastery during renovation. A perfect example of simple old cuisine at

6 extra large escargots potato gnocchi baked in mushroom duxelle sause

Lobster bisque finished + cream sweet sherry

Salmon fillets baked in parchment paper + a mustard garlic‐lemon butter

Branzino fillet sautéed; finished + an Almonds beurre meuniere

Jumbo shrimps & sea scallops sautéed + white mushrooms; morels & fresh lemon thyme. Finished in a light champagne cream sauce

Chicken breast sautéed + spinach; mushrooms; Andoullie sausage; garlic & Italian‐thyme in a light mushroom demi‐glace'

Half crispy duck rubbed + fresh garlic salt; served + a plum Port wine sauce

Old fashioned sea salt cured duck; pan‐fried in goose fat; served + lentils du Puy & demi‐glace sauce

Veal scaloppini grilled + sweet apple & mushroom Calvados creamed sauce

Certified Angus Beef tenderloin sautéed; topped + creamed spinach & Swiss cheese Served atop of a Marsala mushroom brown sauce

Grilled pork chop mushroom demi glace; homemade mashed potatoes And mix vegetables