Le Expensiv
*Any questions you have can be answered by our exceptionally trained wait staff*
Hor D'Oeuvres
- Potage du Soir
A Classical Soup Preparation Changing Nightly
- Escargot Beignet
Battered Snails, Shiitakes, Bacon & Onions Sauce Bourguignonne
- Grenouilles a la Provencal
Crispy Frogs Legs served over a Potato Croquette With a Lemon Caper Cream
- Moules Frites
PEI Mussels with Garlic, Shallots, Lemon, Parsley & Vermouth Cream with Frites
Lea Entrees
- Lamb Noisette
Fennel & Lavender Roasted Rack of Lamb Sweetbread & Roasted Shallot Stuffing
Buttered Pole Bean Fricassee Plum Tomato & Nicoise Olive Tapenade
- Filet Mignon ala Bordelaise
Grilled Medallions of Beef Tenderloin Reduction of Chablis, Shallots Thyme Lemon &
Veal Glace, Potato Gratin, Porcini & Crimini Mushrooms
- Veau Braise a la Provencale
Lightly Braised Veal Cheeks in a Reduced Veal and Tomato Citrus Broth,
Sundried Tomato & Goat Cheese Bread Pudding
Les Salades
- Entree du Soir
Changes Nightly
- Salade Frisee
With Bacon Lardons, Brioche Croutons, Sherry
Dessert
- Nightly changes to reflect our pastry chef's creativity