EVENTS
On 21 March, 5,000 chefs on the five continents commit to cooking for the planet by offering French inspired menus!
Thursday March 21st
Nebraska sweet corn vol au vent
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Black truffle rabbit pate
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Steal Trout Wellington, leeks and mushrooms, herb-tomato gastrique
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Veal mousseline stuffed quail, potato gratin, foie gras sauce
~
Petit Basque served with a blueberry-cranberry jam & candied nuts
~
King Cake
$75 per person. Add flight of wine for each courses for $35
Nebraska sweet corn vol au vent
~
Black truffle rabbit pate
~
Steal Trout Wellington, leeks and mushrooms, herb-tomato gastrique
~
Veal mousseline stuffed quail, potato gratin, foie gras sauce
~
Petit Basque served with a blueberry-cranberry jam & candied nuts
~
King Cake
$75 per person. Add flight of wine for each courses for $35
