Recipes from Chef Georges Perrier of Le Bec Fin
Tuesday January 14
6:30
Seven courses
$95
Scallop Savarin with Maine Lobster
Dodine of Poulet
sweet breads, foie gras, wild mushrooms
Salad Lyonnaise
frisee lettuce, potatoes, poached hen egg, bacon, sherry vinaigrette
Galette of Crab
mustard sauce, haricot vert
Braid of Sole and Salmon
tomato beurre blanc, spinach fettucine
Beef a la Ficelle
bone marrow, sauce béarnaise
“Floating Islands”
caramelized raspberries, crème Anglaise
menu subject to changes
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