Restaurant
Week Le Fou Frog Menu 2013
Appetizers:
Soupe du Jour
Salade
de Chèvre Chaud avec figue- Warm goat cheese with a fig
compote served over mixed field greens, tossed in a citrus vinaigrette,
Paté
Français- Chicken liver pate with grilled Country bread
Bouche
à la Reine et aux escargots- Puff pastry stuffed with garlic butter sautéed
escargot.
For Main Course
Skate:
Wing with lemon butter caper,
Boeuf
au Poivre- Shoulder Tender
Beef, sautéed with Madagascar green peppercorns, flambed in Cognac with a
peppercorn veal demi glace
Cassoulet: garlicky white bean stew with garlic sausage, duck and
lamb.
For dessert:
Nougatine-Dense chocolate with nuts,
Creme
Caramel-an egg custard
Tarte
aux Pommes-Carmelized apple tart
with creme patisserie.
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