Supper Club Menu — Jan. 18
Chef Benny DelValley
APPETIZERS
Aïgo Bouido
(Garlic Soup with French Bread Crostini)
ENTRÉES
Tartar De Thon
(Tuna Tartar, Freeze Dried Pear, Shallot Balsamic Vinaigrette, Dill and Violets)
Coq Au Vin
(Cabernet Marinated and Braised Cornish Hen, Garlic Confit Whipped Potatoes,
Roasted Veggies, Demi Glacé)
Salad De Compagne
(Frisée Roasted Beets, Asparagus Tips, Lemon Vinaigrette, Goat Cheese)
DESSERT
Tarte Au Chocolat Et Aux Noisettes
(Chocolate Tart, Hazelnut Cream, Chocolate Cream, Crushed Hazelnuts)
