Lavender Service List

Dinner Menu

• Preludes

  • Soupe Du Jour

    soup of the day

  • Soupe A L’oignon Gratinée Des Halles

    french onion soup gratinée

  • Creme De Crabe Et Poireau Du Maryland

    chesapeake bay blue crab chowder leek and bacon

  • Salade Verte Maison

    mixed field greens, with shaved fennel, granny smith apples, walnuts and champagne vinaigrette

  • Salade Caesar

    caesar salad, romaine lettuce, zippy balsamic, and country croutons

  • Salade Lavender

    chopped romaine, sheep milk feta, artichoke hearts, lime vinaigrette

  • Escargots A La Bourguignonne

    burgundy snails baked with parsley-garlic butter

  • Pâté De Campagne Maison

    home made country pâte, cornichon, red onion marmalade

  • Cocktail De Crevettes

    jumbo tiger shrimp cocktail with duo of cocktail sauces

• Main Courses

  • Courge Farcie Au Four

    mediterranean style stuffed acorn squash with ratatouille and french lentil stew

  • Carre D'agneau Rotie

    roasted rack of lamb with dijon mustard and herb crust, twice baked sweet potato

  • Gâteau De Crabe De La Baie Du Chesapeake Et Sauce Verte De Tomatillo

    maryland style crab cakes with roasted tomatillo sauce and crisp jicama

  • Fricassee De Poisson Sur Pâtés Fraiche Aux Épinards

    medley of seafood with shrimp, sea scallop, salmon, sea bass, baked with fresh spinach fettuccine, red bell pepper coulis

  • Saumon Grille Au Pistou

    grilled salmon spiral with basil pesto and cous cous-ratatouille, black olive-butter sauce

  • Filet De "catfish" Saute Green Valley Pecan Et Parmesan

    pan seared river catfish filet, encrusted with pecan-parmesan and lemon butter sauce

  • Foie De Veau Sauté Au Vinaigre De Jerez Et Bacon

    sautéed fresh calf liver, with sherry vinegar, bermuda onion confit and smoked bacon

  • Phyllo De Suprême De Volaille Au Fromage Aux Pruneaux

    baked chicken with dried plums, swiss cheese, wrapped in a phyllo pastry crust

  • Fillet Mignon Grillé Beurre Maître D'hotel

    grilled beef tenderloin 8 oz with garlic-parsley butter and yukon gold potato cake

  • Cote De Porc Grille Dijonnaise

    grilled double pork chop with old fashioned stone mustard sauce, butternut squash puree

  • Escalope De Veau Et Champignons Sauvage À La Crème

    veal, sautéed and finished with wild mushroom ancho cream sauce

  • Carnard A L'orange-prickly Pear Gastrique

    duck lavender-style, with orange-pickly pear glaze and wild rice