Brasserie Du Soleil

with cornichons, mustard and baguette

shallot, capers and olive oil, black pepper cracker

avocado, onion, and onion relish with boiled quail egg

with lemon and remoulade

served medium rare with mustard, chives and spinach

brownbutter, capers, and lemon with haricots ver ts and boul anger potatoes

shrimp, mussels, calamari, clams, and seasonal fishin saffron broth

creamed leeks, port wine sauce

with boul angere potatoes

maitre d'hotel butter

brandied peppercorn sauce

shallot confit, red wine sauce

blue cheese

mushroom glaze

ham, gruyere, herb salad and morney sauce

with spinach cream sauce

sherry shrimp bisque, fresh outerbanks crabmeat