French Bistro
Plated dinner
Farmer’s market frisée lettuce served with a slice of bacon and
sliced hard boiled eggs in a red wine and shallot vinaigrette
Tender filet rolled in peppercorns then cooked medium rare
with a bourbon cream sauce poured on top
Baby French beans lightly sautéed with tarragon
French fries tossed with truffle oil
These individual soufflés are served hot out of the oven
with a vanilla whipped cream