Maijean

mussels steamed with white wine with cream and parsley

baked in herbs and garlic

with a golden beet flan and julienne beet salad

assorted pâtés with traditional garnishes and toast points

with a baby fennel salad and fennel-citrus broth

with cucumber, radish and chile-lime broth

seasonal accoutrements

baby frisée, Belgium endive, toasted croutons, lardons, fingerling potatos, poached egg and warm sherry-bacon vinaigrette

with haricots verts, baby tomatoes, toasted hazelnuts and hazelnut vinaigrette

with baby arugula, blue cheese and bacon in a sherry vinaigrette

with fingerling potatoes, pumpernickel toast and chive lemon dressing

braised lamb, shredded and sautéed with potato purée, roasted garlic cloves and mustard sauce

with smashed potatoes, crisp onions and sherry sauce

grilled 12 ounce prime rib eye, pommes frites and herb shallot butter

sweet potato flan, haricots verts, seasonal sauce

potato waffle, wild mushrooms and sweet pea sauce

casserole of Amish chicken leg braised in red wine, garnished with mushrooms, pearl onions, casserole of Amish chicken leg braised in red wine, garnished with mushrooms, pearl onions,lardons and fingerling potatoes in a red wine reduction

roasted rack, loin and rabbit leg escalope with creamy herb polenta, bacon and artichokes in a white wine rabbit jus