Tuesday, August 5, 2014

French Cuisine

Homard Thermidor

Lobster steamed with broth and the juices are reduced down to the best sauce (containing the essences of the lobster) you've probably tasted, spooned in to the shells of the lobster and baked off with cheese. 
$15 per pax (1/2 lobster per person)

Boeuf Bourguignon

Classic french beef stew swimming in red wine.

Carrot a la Creme

I swear this would be the best carrots you've ever tasted...

Tartare de Tomate au Thon


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