La Provence Dinner Menu Appetizers Moules au Vin Blanc Black mussels steamed with white wine then, sauteed with tomatoes, basil,   orange zest, and garlic Escargots aux champignons Escargot served  on grilled mushrooms with Roquefort cheese and bacon Vol au Vent de Poulet Roasted chicken and Summer Ratatouille with cream and basil served in pastry dough    Tarte aux  Poireaux  et aux Lardons Melted leek and bacon tart Poisson (Fish) Fletan sur un lit de Ratatouille Poached halibut on a bed of Ratatouille with Pesto drizzle             Saumon avec sauce d’Horseradish Baked salmon with Horseradish cream sauce     Soupe Bouillabaisse Tiger shrimp, scallops, salmon, halibut and, mussels over sautéed spinach in rich saffron and tomato broth     Crevettes au  Curry Tiger shrimp with curry sauce and apples Escolar Provencal Escolar served with tomato-caper sauce Viande (Meat) Poulet à la grecque Roasted chicken roulade with sundried tomatoes, Feta cheese and, basil. Served with creamy garlic sauce     Cote d’agneau à la menthe Pan roasted lamb chops with Mint-Pea sauce Canard aux Figues et Poires Confit of duck with fig- balsamic glaze and sautéed pears                       Bavette au  poivre Rib-eye steak with cracked black pepper, caramelized onions and Blue cheese butter Cote de porc à la noisette Hazelnut crusted French pork chop with apricot-brandy glaze Pâtes et Risotto (Pasta and Risotto) Risotto de Canard infusé à la betterave Beet infused Risotto with duck breast, asparagus, and goat cheese     Risotto de fruits de mer Seafood risotto with fennel, mushrooms, pears, Parmesan and champagne Fetuccini au poulet  à la basilic Fetuccini with pesto, roasted chicken and zucchini, grape tomatoes and, bacon Ravioli du jour Ravioli of the day with roasted garlic sauce Soupe (Soup) Soupe du Jour Soup of the day Soupe à L’Oignon Hearty French onion soup with Swiss Cheese Salades (Salads) Salade Verte Mixte Mixed green salad French Cobb Salad Grilled chicken, Sundried tomatoes, goat cheese, quail eggs, roasted beets and, Kalamata olives with pomegranate vinaigrette Salade de noix de Coquilles Saint Jacques Sauteed scallops with bacon and pearl onions on a bed of Romaine lettuce with           citrus-tarragon vinaigraitte Salade de Saumon Lightly broiled salmon tossed with mesclun greens, chickpeas, tomatoes, olives, basil, drizzled with garlic infused olive oil and balsamic vinegar A gratuity of 18% will be added to parties of 6 or more