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Jul 26th

Macarons

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Jul 26th

Promo-Menu-November-18

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  Special Menu for November 2018

  3courses :$30 +tx  per person

Not including Chef at location
Minimum 6 orders
Red Quinoa Salad

with Raddicio,Arugula

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Roasted Supreme of Chicken

Cream of Shallots, Balsamic

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Apple Tart Tatin 

with Creme Fraiche

 

 

 

 

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Jul 26th

La Carte

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 la carte: 2018-2019

Downloads PDF  :

Bon Appetit!

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Jul 26th

2019- Valentine Menu

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Jul 26th

Menu-3

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Salade Nicoise

(Fresh Seasonal Vegetables, Fresh Red Tuna, Hard Eggs, Anchovies, Safron Ailloli)

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Beef Prime-Rib “Bourguignon”

 (Marinated braised prime beef in a rich red wine sauce, glazed Carrots,

   Pearl Onions,Turnip,Steamed Potatoes, Mushrooms)

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Floating Island

Light Meringue Floating Island, Orange Semi Confite, Creme Anglaise (3)

 (Light meringue, Creme Anglaise, Wild Berries)

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Jul 26th

Menu-4

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Miso Lemon-Grass Soup

(Shrimps,scallions,Shiitake Mushrooms)

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Vegetarian Lasagna

  (Ricotta Spinach,Chiitake mushroom, Tomato-olive oil coulis )

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Tarte Tatin

Tarte Tatin

 (With a Creme Fraiche)

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Jul 26th

Menu-2

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Citrus Salad

(Grapefruits,Oranges,Kiwi,Raspberries,With Arugula, Kumquat-olive oil Dressing)

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Pistachio Crusted Rack of Lamb

(Apricot Tajiine Sauce)

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Apricot Panna-Cotta

(Wild Berries and seasonal Fruits)
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Jul 26th

Menu-1

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Dungeness Crab Cakes

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Seafood Cioppino

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Creme Brulee

 

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Jul 18th

Creme Brulee

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Jul 13th

Egg Tricks

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10 Amazing egg tricks- 

 

 

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Jul 13th

Knife Skills-Albouze

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One of the first skills that a chef learns is how to chop vegetables and meat quickly. If you’re struggling to chop food safely and efficiently, ensure that you’re using the right tools (like a good cutting board and chef’s knife). Learn how to hold the knife correctly and use the right chopping technique for your kitchen task. With a little practice, you’ll become more confident and capable at chopping food.

 

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Jul 13th

Creme de petit pois- L;atelier des Chefs

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