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Dessert choice: fresh berries with ice cream, elderberry flower syrup.
Pumpkin seed oil, cinnamon croutons.
Spatzle brussels sprouts, huckleberry-cacao red wine sauce.
Cauliflower cream, dill.
Blackberries, potato puree, sage.
Aged cheddar, avocado, applewood smoked bacon, lettuce.
Leek mashed potatoes, lentils, grain mustard sauce.
Arugula, radicchio, lingonberries, capers, lemon butter.
Sliced vegetables, red wine vinaigrette.
Boursin chino's farm scallions and micro greens.
Olives, potatoes, quail egg, ibarra peppers.
Green beans, garlic, thyme, cabernet sauce.
Papaya, grapefruit, garden greens, avocado, lemon emulsion.
Trumpet mushrooms, truffle oil, mizuna, parmesan, crostini.
Dill cucumbers, radishes, creme fraiche, trout roe.
Apple, arugula, dried figs, grilled brioche.
Vegetarian. Dry sherry, parsley pesto, light cream.
Cauliflower, cream, dill.
Vegetarian. Poached hen egg, black truffle shavings.
Cornichons, dijon mustard.
Cognac. Thyme, lingonberries, sourdough crostini.
Garden greens, quail egg, horseradish.
Avocado, olives, lemon confit.
Gruyere cheese, chives.
Vegetarian. Anjou pear, chevre, roasted walnuts, olive oil.
Vegetarian. Garden greens, grapefruit, papaya, avocado, lemon dressing.
Vegetarian. Sliced vegetables, red wine-shallot vinaigrette.
Green spring garlic, micro bok choy, blue cheese, bread crumbs.
Arugula, radicchio, truffle oil.
Arugula, beets, quail egg, capers, lemon butter.
Green vegetable medley, mashed potatoes, sherry vinegar, veal-jus.
Couscous, flageolets, white turnips, harissa, lamb jus.
Blue cheese, onion tart, green beans, cabernet sauce.
Blackberries braised apple-red cabbage, fava bean leaves, orange-ginger sauce.
Handmade spatzle, huckleberry-cacao red wine sauce.
Red quinoa, asparagus, lemon confit, grain mustard sauce.
Bed of fettuccini, fennel, saffron sauce.
Steamed vegetable medley, lemon, parsley, brown butter.
Hazelnut dacquoise, praline mousse, milk chocolate ganache.
Homemade mini pastries and chocolates.
Coconut sorbet, meyer lemon sauce, cacao nibs.
Assortment of 6 with condiments.
Quince paste, raw apple, dried fruit chutney.
Fries, cabernet sauce, green vegetables.
On the half shell, garlic, herbs, butter, pernod, bread crumbs.
Steamed vegetable medley, lemon, brown butter.
Jidori chicken breast, arugula, lingonberries.
Aged vermont cheddar, aioli, romaine lettuce.
Cave aged gruyere, caramelized onions, green salad.
Red wine vinaigrette.
Menu for Mille Fleurs provided by Allmenus.com
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