The Normandy - Menu complet

Bake to order 25 minutes

Sauteed Organic Squash, Zucchini, Heirloom Tomato and Peppers

Cheese Plate with Walnuts, Strawberries, Dried Cranberries and Toasted House Bread

Green Beans with Toasted Almonds

Smoked Salmon, Dubliner Cheese and Balsamic

Seared Pork Loin with Honey Mustard Cream on a Carrot Puree with a side of Green Beans Amandine

Rack of Lamb Scented with Rosemary Roasted Garlic on Goat Cheese Mashed Potatoes with a Tomate Provencale

Lobster Tail with Sun Dried Tomato Cream Sauce on Saffron Risotto with Asparagus

Beef Tenderloin with Caramelized Mushroom and Cabernet Reduction on Gratin Dauphinoise, Served with Brown Butter Brussels Sprouts

Seared Salmon with Lemon Caper Beurre Blanc on Parmesan Risotto with Asparagus

Seared Duck Breast with an Orange Liquor Reduction on Parmesan Risotto with Asparagus

Peppered Ribeye with Cognac Cream on Goat Cheese Mashed Potatoes with Asparagus

Fresh Greens with Walnuts, Cucumbers, Tomatoes and Dried Cranberries

Blue Mussels in a Garlic and Shallot Cream Sauce

See Server for Details

Beef Braised in Red Wine with Potatoes, Onions, Carrots and Herbs

Sauteed Chicken Breast with Mushroom Cream Sauce on Whipped Potatoes with Sugar Snap Peas

Nutella or Brown Butter and Sugar or Strawberry Confiture

Goat Cheese and Pork Belly

Seared Scallops and Roasted Pork Belly on Parmesan Risotto with Asparagus