December 2008
Prix Fixe – A Menu from the Auvergne •“Farcidure” a wedge of Potato Cake made with Cantal Cheese & Egg with a Green Salad or Pâté Forestier - made with chicken liver, bacon, and porcini mushrooms •Sautéed Brook Trout with Hazelnuts or “Poulet au Fromage” Chicken with a Creamy Cheese Sauce •“Flognarde” Apple Flan Appetizers Carrot – Orange and Ginger Soup Grilled Black Mission Figs with Robiola and Prosciutto San Daniele Duck Rillettes with Toast, Cornichons and Mixed Green Salad “Farcidure” A wedge of Potato Cake made with Cantal Cheese & Egg w/ Green Salad Grilled Jumbo Shrimp with Fresh Tarbais Beans Mixed Organic Green Salad with Balsamic Vinaigrette Grilled Asparagus and Baby Leeks with Burrata Roasted Beet, Bosc Pear & Baby Arugula Salad w/ Roquefort - Pear Dressing Handmade Ricotta Gnocchi with Butternut Squash, Pancetta and Fresh Sage Pate Forestier – made with Chicken Liver, Pork, Bacon and Porcini Mains Pan-Roasted Cod with Sautéed Chanterelles with a Porcini Broth Braised Lamb Shank with Roasted Winter Root Vegetable Grilled Salmon on a bed of French Lentils Roasted Baby Chicken with Walnut Butter Sautéed Brook Trout with Hazelnut Butter Roasted Confit of Duck Leg with Yukon Gold Potatoes Cassoulet - Pork Cheeks, Duck Confit, Sausage, Great Northern Beans in Tomato & Garlic Sautéed Filet of Skate served on Savoy Cabbage braised in Wine and Caraway Seeds “Poulet au Fromage” Chicken cooked with a Creamy Cheese Sauce Sides •Sides may only be added to main courses• •Roasted Yukon Gold Potatoes • Caramelized Brussel Sprouts• •Grilled Asparagus • Mashed Potatoes & Celery Root• Braised Savoy Cabbage with Caraway Looking for a holiday gift? – How about a Jarnac Gift Card? – Available now!	35 9 14 12 11 14 9 14 14 14/24 11 30 28 28 26 26 26 27 25 26 7
Our menu changes regularly. No substitutions or omissions. A 20% gratuity is added to parties of 6 or more. Shared entrees attract an $8 supplement. Inquire about our catering service.