| Tomato and Lobster Bisque with Saffron Aioli Onion Soup, Gratinée Facon des Halles Escargots Baked in Garlic, Tomato, Herbs, and Pastis Paté Maison: Pork and Wild Boar Rillettes Terrine of Smoked Salmon, Horseradish Crème Fraiche Salade Bergère, mixed greens, crumbled roquefort or goat cheese Lemon Sole Meunière or Almondine Red Snapper Filet with Roasted Garlic Confit and Lemon Velouté Crispy Grouper Niçoise, Tapenade Crust Salmon Papillote, Oven Poached in Tarragon Nage, Béarnaise Sauce Grilled Salmon "a la Plancha" with Horseradish Panade Sashimi Grade Tuna au Poivre, Seared Rare with Ginger Artichoke Barigoule Whole Red Snapper Baked in Salt (for two) Roasted Rack of Lamb, Herb Crusted with Juniper Wine Réduction Beef Tenderloin Poivre Vert, Green Peppercorn Sauce and Roasted Shallots Beef en Croute (Wellington), Wild Mushroom Duxelle Braised Wild Boar in Red Wine Civet Végétable Jardinière - Seasonal grilled, sauteed, and steamed veggies |
Specialities from Provence Le Soleil dans L'assiette |