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ChefBox Mar 04- Mar 07 dinner menu

Roasted red snapper.

Entrée

Greens

Watercress, arugula, apple, walnuts, lemon vinaigrette


Appetizers

Carnivore

Terrine de Campagne – aka: country paté

Served with house-made pickles and dijon mustard


Pescatarian and Vegetarian

Mushroom Velouté

A velvety, satiny mushroom soup


Mains

Carnivore

Coq au vin

A classic French stew of chicken braised in red wine with mushrooms and crispy pancetta. Think “unbelievable delicious chicken Bourguignon”


Pescatarian

Provencal roast snapper

Whole fish for 2 persons or filet fish for 1 person

Whole snapper seasoned with provençal herbs, fennel and scallions, served with roasted potatoes and onions


Vegetarian

Cauliflower steak

Roasted cauliflower, truffle Béarnaise sauce on side, roasted potatoes


Dessert

Passion Fruit Mousse

Mousse and gel of Maracuya (think South America gooseberry), a delicious tropical treat

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