Sip & Savor 2019 Offer:
Three Courses – $30
Escargot – Escargot, brandy mustard crème sauce, garlic, puff pastry. A French classic… our way.
Deviled Eggs – Deviled eggs, assorted toppings, whim of the Chef. A Della Nickell classic recipe.
French Onion Soup – Our take on a classic French onion soup, beef broth, cheese crostini.
Mousse de Canard au Porto – Duck Liver and Chicken Fat Mousse with Port Wine, accoutrements.
Baked Spicy Goat Cheese – Vermont Creamery goat cheese, spicy tomato, berries, pine nuts, baguette.
Tarte au Poulet – Creamy countryside chicken potpie, tarragon, vegetables, baked puff pastry.
Shrimp & Bacon Macaroni & Cheese – Blend creamy cheese, shrimp, bacon, pasta, breadcrumbs.
Salmon Filet – Baked salmon filet, lemon caper sauce, seasonal vegetables.
Smoked Duck Beef Burger – Duck fat beef burger, smoked duck breast, raclette cheese, potatoes.
Beef Bourguignon – Classic beef bourguignon, mushroom French stew
Crème Brûlée – rich custard topped with caramelized sugar – server recited.
Bananas Foster – Butter, brown sugar, cinnamon, dark rum, bananas, vanilla ice cream.
Summer Berries – Mixed summer berries, Amarena cherries, edible chocolate cup, vanilla ice cream.
Warm Chocolate Cake – Warm chocolate budino cake, molten center, vanilla ice cream.