Francis’ Autumn Menu

Marinated Beet Root with Grilled Goat Cheese, Champagne Vinegar Dressing

Homemade Prosciutto of Duck with Walnuts & Grapes Salad, Balsamic Vinegar & Walnut Oil Drizzle

Marinated Fresh Calamari, Grilled, Over Broccoli Rabe Sautéed in Olive

Oil & Garlic, Roasted Red Peppers & a Sprinkle of Piment D’Espelette

Veloute of Pumpkin Soup

Temptation of the Moment

Marmite Dieppoise of Shrimps, Mussels, Clams & Scallops with Yukon Potatoes & Leeks

Pan Seared Filet of Haddock, Chablis White Wine Reduction Sauce with Tomato, Lemon & Fresh Basil, Spinach Sautéed in Garlic Confit & Olive Oil

Braised Pork Shank in Apple Cider, Savoy Cabbage & Carrots

Veal Tenderloin Medallions Wrapped in Prosciutto, Shitake Mushrooms, with Homemade Tagliolini Pasta & Marsala Wine Sauce (Suppl. $8)

Filet Mignon with Port, Fresh Rosemary, Mashed

Butternut Squash & Brussel Sprouts