Valentine's Weekend Menu

Our Menu Changes Daily Limited Quantity on all the menu
Composer Votre Menu Selon Votre Appetit
Three Courses $65 (Choice of Soup or Salad, Main Course & Crème Brulee). Three Courses $80 (Foie Gras, or Sea Scallops Main Course & Crème Brulee). Four Courses $90 (First Course, soup or salad, Choice of main course, & Crème Brulee). Five Courses $100 must be ordered by the whole table . Served after 7 PM
First Course

Le Foie Gras Poêlées à la Poire - Pan seared Hudson Valley Foie Gras with Caramelized Pear.
Seared Sea Scallops with Pomegranate Glaze & Black Truffles
Second Course
La Soupe Du Jour
Third Course
Smoked Salmon Salad & Grapefruit - White Balsamic Vinaigrette
Organic Salad with Tomatoes and Goat Cheese
LES PLATS – MAIN COURSE (Fourth Course) (All protein will be served medium rare unless otherwise requested)
Steak Au Poivre Petit Fillet Mignon, Peppercorn Cream sauce, Butter Gold Potatoes
Fillet Mignon Pommes De Terre, Truffle Balsamic Emulsion Glaze
Fillet Mignon with Black Chanterelles Mushroom & Pommes De Terre (add $10)
Diver Sea scallops Champagne Risotto , Pomegranate Balsamic Glaze
Lamb Loin with Black Chanterelles Mushroom & Pommes De Terre (add $15)
Last Course
Creme Brulee

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
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