Le Languedoc Inn & Bistro
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Refined Bistro Dining in a Comfortable Setting
Auswertung
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Speisekarte
fennel marmalade, chicken liver mousse, crushed spring peas, ricotta, tapenade of olives
sweet cherry & chives
rye & caraway blini, pickled beets, lemon creme
black pepper fettuccini, cured lemons, ciabatta rusk
garlic broth
spring shaved black truffles
champagne vinaigrette & fine herbs
sauce mornay (please allow twenty minutes)
avocado & field greens, shitakes
kumquat jam, toasted brioche
braised endive & citrus relish, sauce provencal
pink peppercorns, warm grapefruit toasted orzo and herb salad
leeks a la creme, basil essence
infused w/ country ham & gruyere potato mushroom croquette, dijon jus
watercress white truffle vinaigrette, sauce bearnaise
moroccan spiced cannellini beans, fresh ramps, calamari, slowly roasted overnight plum tomatoes
pousse- pierre, warm french lentils horseradish apple chutney
rabbit ragout, spring vegetables
creamed spinach & leeks, marrow maitre dbutter
soft polenta, farm asparagus
creme brulee & butterscotch budino with sea salt
vanilla creme anglais
blueberry puree
with chocolate and caramel sauces
fennel marmalade, chicken liver mousse, crushed spring peas, ricotta, tapenade of olives
sweet cherry chives
rye caraway blini, pickled beets, lemon creme
black pepper fettuccini, cured lemons, ciabatta rusk
garlic broth
spring shaved black truffles
champagne vinaigrette fine herbs
sauce mornay (please allow twenty minutes)
avocado field greens, shitakes
kumquat jam, toasted brioche
braised endive citrus relish, sauce provencal
pink peppercorns, warm grapefruit toasted orzo and herb salad
leeks a la creme, basil essence
infused w/ country ham gruyere potato mushroom croquette, dijon jus
watercress white truffle vinaigrette, sauce bearnaise
moroccan spiced cannellini beans, fresh ramps, calamari, slowly roasted overnight plum tomatoes
pousse- pierre, warm french lentils horseradish apple chutney
rabbit ragout, spring vegetables
creamed spinach leeks, marrow maitre dbutter
soft polenta, farm asparagus
creme brulee butterscotch budino with sea salt
vanilla creme anglais
blueberry puree
with chocolate and caramel sauces
fennel marmalade, chicken liver mousse, crushed spring peas, ricotta, tapenade of olives
sweet cherry & chives
rye & caraway blini, pickled beets, lemon creme
black pepper fettuccini, cured lemons, ciabatta rusk
garlic broth
spring shaved black truffles
champagne vinaigrette & fine herbs
sauce mornay (please allow twenty minutes)
avocado & field greens, shitakes
kumquat jam, toasted brioche
braised endive & citrus relish, sauce provencal
pink peppercorns, warm grapefruit toasted orzo and herb salad
leeks a la creme, basil essence
infused w/ country ham & gruyere potato mushroom croquette, dijon jus
watercress white truffle vinaigrette, sauce bearnaise
moroccan spiced cannellini beans, fresh ramps, calamari, slowly roasted overnight plum tomatoes
pousse- pierre, warm french lentils horseradish apple chutney
rabbit ragout, spring vegetables
creamed spinach & leeks, marrow maitre dbutter
soft polenta, farm asparagus
creme brulee & butterscotch budino with sea salt
vanilla creme anglais
blueberry puree
with chocolate and caramel sauces
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