Sole de Douvres à l’Oseille
May 18, 2016 /
By RestBouch /
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Dover Sole with a Classic Sorrel Sauce
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Homard et St. Jacques Cardinal Gratinés
May 18, 2016 /
By RestBouch /
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Re-stuffed Roasted Lobster and Scallops with Truffle, Gruyere Cheese and Lobster Sauce
Read MoreCoquille Saint Jacques “L’automne”
October 26, 2020 /
By kristym@moonbirdstudios.com /
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Seared Scallops Served Over a Brown Butter Celeriac Puree, with an Apple and Fennel Sauce
Read MoreLégumes mélange des Légumes saute au Saffron
October 26, 2020 /
By kristym@moonbirdstudios.com /
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Sauteed Vegetables and Herbs with a Light Saffron Vegetable Broth
Read MoreFilet de Bœuf “en Tranche”, Sauce Bordelaise
October 26, 2020 /
By kristym@moonbirdstudios.com /
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Sliced Filet of Beef with a Classic Red Wine Demi-glace Sauce
Read MorePavé de Filet Mignon “au Poivre”
October 26, 2020 /
By kristym@moonbirdstudios.com /
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Filet Mignon topped with Crushed Peppercorns in a classic Brandy Cream Peppercorn Sauce.
Read MoreMagret de Canard au Café, Sauce au Cognac
October 26, 2020 /
By kristym@moonbirdstudios.com /
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Duck Breast Sautéed with a Coffee Crust, Finished with a Brandy Balsamic Sauce
Read MoreLes Plats du Jour
October 26, 2020 /
By kristym@moonbirdstudios.com /
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Daily Specials; depending on availability at the market or on the docks
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