Le Languedoc Inn & Bistro

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