Recipes from Chef Georges Perrier of Le Bec Fin

Tuesday January 14
6:30

Seven courses
$95

Reserve a table


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


 

Cash, Check, Venmo, Credit Cards
3.5% is added for credit card use