SAN DIEGO RESTAURANT WEEK 2012 (LUNCH AND DINNER)
through Saturday, January 28, 2012
Dinner: 3 courses
Make your reservation online today! Or call (858) 488-1725 x316
Dinner Menu
FIRST COURSE/APPETIZER
Choose one
Escargots à la Bourguignone
A half dozen escargots broiled in garlic herb butter
Foie Gras Torchon
Served chilled with vanilla-pear compote and brioche
Onion Soup Gratinée
Onion Soup topped with a slice of French bread and melted Swiss cheese
Sautéed Frog Legs
With grapefruit gastrique and ginger cognac
Charcuterie Plate
Pâté, Fra’Mani salami, artisan sausage, prosciutto, cornichons, olives and onion chutney.
Beet Carpaccio Salad
Gold, red, and white beets with mixed greens, candied walnuts, blood oranges, and lemon-shallot vinaigrette
ENTRÉES
Choice of entrée served with vegetable of the day unless otherwise noted.
Poached Maine Lobster
With drawn lemon butter and salmon roe. Served with risotto
Pan Seared Local Halibut
With fennel beurre blanc, and served with persimmons and -sunchoke-saffron risotto
Duck Leg Confit
With braised local kale, cipollini onions, and fingerling potatoes
Red Wine Braised Lamb Shank
With vegetable ragout and truffle mashed potatoes
Grilled Filet Medallions
With sautéed chanterelles and red wine jus, and truffle mashed potatoes (Also available au poivre)
Butternut Squash Roulade
With ratatouille, wilted local rainbow chard, and Kaffir lime leaf oil
DESSERTS
Choose one
Patisserie Maison
Your choice from our daily selection of pastries
Nutella Love
Fried Nutella pastry crème, almond flour, cake crumbs, and vanilla crème anglaise
Cheese Plate
Artisan and Imported Cheeses
LUNCH MENU:
Extended through Saturday, January 28, 2012
Lunch: 2 courses
Make your reservation online today! Or call (858) 488-1725 x316
APPETIZER
Choose one appetizer or one dessert
Soupe a l’Oignon Gratinée – Cup
Onion soup topped with a slice of French bread and melted Swiss cheese
Mixed Green Salad
Pâté Maison Sampler
Duck, Chicken Liver, and Country
ENTRÉES
Choice of entrée served with vegetable of the day unless otherwise noted.
Steak Pommes Frites
With herb butter and French fries
Poulet á la Diable
Breast of chicken grilled and finished with Dijon crust and shallot sauce
Local Catch of the Day
Sautéed in garlic butter
Vegetarian: Ratatouille
Traditional French recipe: sautéed eggplant, onions, bell peppers, zucchini, and tomatoes served over couscous
DESSERTS
Choose one dessert or one appetizer
Pastry Tray Selection
Cheese Plate
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All menu items for San Diego Restaurant Week 2012 are subject to availability. Market conditions change daily. If a menu item fails to meet our standards it will not be offered. Visit our website at www.thefrenchgourmet.com to make your reservation online!