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Sandre en Meurette aux Champignons Sauvages
Northern lake pike-perch braised in a hearty red wine sauce with assorted exotic mushrooms 29-
Poussin Rôti à la Grand-mère
Young chicken roast with button mushrooms, pearl onions, tiny potatoes, and European bacon in a red wine sauce finished with fines herbs 28-
Coquilles St. Jacques Grillées Lentils de Puy Vinaigrette Xérès
Pan-seared jumbo sea scallops wrapped in European bacon with a warm salad of French lentils in Spanish sherry wine vinaigrette dressing 31-
Lapin Rôti Campagnarde
Country style roast rabbit in a whole grain mustard, tarragon and white wine sauce 32-
Choucroute Garnie aux Fruits de Mer
Specialty of Chef Michel’s Alsace region, juniper scented sauerkraut garnished with lightly poached fish and seafood accompanied by a Riesling wine sauce 30-
Foie de Veau Sauté aux Oignons Caramélisés Sauce Xérès
Sautéed calves liver with caramelized onions in a Spanish sherry wine vinegar sauce 26-
Canard Rôti à la Romaine
Crisply roast half duckling with olives, raisins and sun-dried tomatoes in a Port wine sauce perfumed with orange zest and fresh rosemary 32-
Tournedos de Bœuf Rôti Sauce au Poivre
Pan-seared beef tenderloin with a green peppercorn and Cognac sauce 33-
Jarret de Porc Braisé au Vin Rouge
Pork shank “osso bucco” braised until fork tender in a hearty red wine sauce, accompanied by lemon zest and sage infused risotto 29- Carré d’Agneau en Persillade Sauce Romarin
Carré d’Agneau en Persillade Sauce Romarin
Roast rack of lamb with a crisp garlic and parsley crumb crust accompanied by a rosemary sauce 34-
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Restaurant du Village | 860 526 5301 | 59 Main Street Chester, Connecticut 06412
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