112 E. 8th Ave.
Denver's premier French restaurant imitated since 1980 but never equaled.
First Coursechoice of:
Escargot en croute coulis de Frambroises: Six escargots, brie cheese , and bechamel wrapped in puff pastry, baked, accompanied by a raspberry coulis
Moules au Four: Roasted Mussels on the half shell stuffed with garlic butter and toasted almonds
Second Coursechoice of:
Cassoulet: Pork belly confit, duck confit, garlic sausage, simmered with broad beans, fresh herbs
Mahi au Chocolat: Cocoa dusted Mahi, seared, bathed with a vanilla flavored beurre blanc accompanied by a pina- colada scented risotto
Third Coursechoice of dessert:
L’ Opéra: Toasted almonds and hazelnuts biscuit layered with Mocha flavored butter cream and whipped dark chocolate ganache, topped with dark chocolate ganache served over a bath of Myer’s rum perfumed Crème Anglaise
Le Cygne: A swan made with petit choux pastry, Crème Chantilly and red berries
choice of dessert:
Please note: menus are subject to change at the restaurant’s discretion.
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