Tersiguel's French Country Restaurant Menu

Poached egg served with red wine demi-glace, sautéed escargot with garlic, shallots, parsely, butter & white wine

House cured tuna with house pickeled cauliflower, onions, & carrots with tapenade purée

Wild boar pate served with wild mushroom salad & pickled grapes

Roqufort cheese cake with walnut crust, served with seasonal greens & baynul vinaigrette

Asparagus in a brown butter lemon sauce with raspberries and pecans

PEI mussels, wild mushrooms, artichoke, shallots, garlic, virgin olive oil, banyul vinegar, & wilted greens

Sweet potato & foie gras soup garnished with confit pork belly, truffle oil, encrusted in puff pastry

Crispy pumpkin with maple syrup aoili

Classic Southern France white bean stew with duck confit leg, house made pork sausage, lamb, and pork belly.

Venison loin with burnt butter demi glace, capers, roast butternut squash with herbs and edible flowers

Pan roasted Scottish salmon with leek soubise sauce, wild mushrooms and seasonal greens

Seared Piedmontese beef, served medium rare, with balsamic vinegar demi-glace and potato Dauphinoise

Flourless chocolate cake with Bosq pear, poached in red wine, and black current syrup

Warm apple gallette, hand rolled tart, with caramel sauce

Olive oil cake with Navel oranges and honey rosemary syrup

Odette's recipe served with macerated berries