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Sautéed fois gras with an apple cognac demi cream
Maine lobster and butter
Cassoulet
Sweetbreads with shrimp/tarragon sauce
Chilled raspberry-sauterne soup
Ribeye, first smoked then grilled with a bordelaise
Lamb chops and black cherry demi glace
nice Chateauneuf du Pape
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Tru6 Restoration & Design
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