Entre Nous French Bistro Menu

Chef’s selection of either 3 or 5, domestic, imported.\n\n

French farmed snails in shells, garlic, butter, parsley.

Heart of romaine, boquerones, baguette croutons,\nhomemade dressing.

Organic baby mesclun greens, house vinaigrette.

Brie, puff pastry, pea sprout greens, white wine.

Scottish salmon, heirloom tomato, avocado, creme fraîche, country bread.

Aby Belgian endive, homemade honey andDijon mustard vinaigrette, puree of beets, walnuts.

Beef tartare, capers, olive oil.

Fresh Australian yellow tail, ponzu, mandarines, finger lime fruit.

Braised du puy lentils, balsamic vinegar.

Daily option of prepared potatoes.

Dark homemade chocolate mousse

Mussels white wine shallots parsley butter French fries

Teardrop tomatoes garlic confit mushrooms arugula shaved Parmesan on top

Duck confit with pommes purée morels sauce

Organic half chicken peewee potatoes thyme sauce and light tarragon sauce

6 oz filet mignon red wine reduction blue cheese potatoes gratin mushrooms vegetables

Mediterranean sea-bass filet braised du put lentils balsamic sauce red onions herbs

Oven baked with light Parmesan crust on top in lemon butter sauce mashed potatoes vegetables

Oven baked New Zeland rack of lamb lavender reduction sauce and Dijon crust\nMashed potatoes and vegetables