112 E. 8th Ave.
Denver's premier French restaurant imitated since 1980 but never equaled.
First Coursechoice of:
Coquille St. Jacques aux Pommes
Seared sea scallops on a sweet potato and house cured Lardon hash with caramelized onions drizzled with a roasted apple pan sauce enhanced with crispy apple chips
Confit de Canard
Duck confit morsels in a Mornay sauce gratinéed with Gruyere and garnished with oven cured herbed tomatoes and bread crumbs
Second Coursechoice of:
Ragout de Joues de Boeuf
Beef cheeks slowly braised in red wine, orange zest and winter spices nested on mashed celery root and potatoes and accompanied by glazed baby carrots
Truite du Midi
Pan fried trout enriched with a ragout of fennel, golden raisins and coriander served with a saffron flavored rice pilaf
Magret de Canard
Tea smoked duck breast on pan-fried lo mien style noodles complemented by a mango ginger chutney
Third Coursechoice of dessert:
Crème Brulée lemon and sweet basil creme brulee
Tarte aux Poires Red wine poached pear tartlet with an orange bean crème anglaise
choice of dessert:
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