Ratatouille: Big Flavors from the Big Screen

Appetizers       

Remy’s Berries and Cheeses

Variety of meats, berries, cheeses, and crackers

 

Moules Marinieres

Steamed mussels sauteed in a white wine reduction served with grilled French baguette

Soup & Salad

Potato and Leek Soup

Creamy potato and leek soup with chopped celery, drizzled with white truffle oil

 

Arugula Salad

Arugula, shaved carrots, radish, and red onion with a champagne vinegar dijon dressing

 

Entrees

Steak au Poivre

Pan seared 8oz sirloin made to order topped with a creamy peppercorn sauce

                                   

Collette’s Coq Au Vin

Red wine braised chicken thigh with carrots and button mushrooms

 

Salmon a la Gusteau

Pan seared salmon with a white wine beurre blanc sauce

 

Vegetable Tarte Salee

Sauteed spinach & roasted artichoke pastry with gruyere cheese

 

Sides

Ratatouille

Layered roasted zucchini, yellow squash, eggplant, bell peppers, and tomato

Pomme Puree

Buttery potato puree with garlic and chive

 

Desserts

Mousse Au Chocolat

French dark chocolate mousse, cafe whipped cream, and chocolate shavings


Creme Brulee Cheesecake

Topped with a house-made raspberry whipped cream and raspberry dust