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MARDI

March 24, 2015

“PARIS BISTRO”

 

SOUP

9

Potato Leek

crème fraîche and fried leeks

 

ENTREE

18

Quiche aux Lardons

bacon, spinach, gruyère and caramelized onions

with choice of frites or side salad

 

CHEESES

6/per selection

Abbaye de Belloc, firm, raw sheep’s milk, Aquitaine, France

Black Ledge Blue, semi soft, cow’s milk blue, Colchester, Connecticut

Bethmale Chevre, semi firm, raw goat’s milk, Pyrénées, France

Brebirousse d’Argental, soft, sheep’s milk, Lyon, France

 

DESSERT

10

Strawberry Rhubarb Pie

vanilla ice cream