Restaurant Week 2011 Extended ’til October 1st!

September 6, 2011by The French Gourmet0
SAN DIEGO RESTAURANT WEEK 2011 DINNER MENU through October 1st 3 course meal Please scroll down for LUNCH information… Make your reservation online today!  Or call (858) 488-1725 x316 FIRST COURSE/APPETIZER Choose one Caesar Salad Local Romaine ~ Parmesan Crisp ~ White Anchovies ~ Porcini Dressing ~ Brioche Crouton Escargot en Croûte Sherry Cream Emulsion...
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SAN DIEGO RESTAURANT WEEK 2011 DINNER MENU
through October 1st

3 course meal

Please scroll down for LUNCH information…

Make your reservation online today!  Or call (858) 488-1725 x316

FIRST COURSE/APPETIZER
Choose one

Caesar Salad
Local Romaine ~ Parmesan Crisp ~ White Anchovies ~ Porcini Dressing ~ Brioche Crouton

Escargot en Croûte
Sherry Cream Emulsion ~ Chanterelle Mushrooms ~ Micro Greens

Crispy Frog Legs
Ginger-Infused Cognac ~ Garlic ~ Shallots ~ Citrus Gastrique

Oysters Rockefeller
Bacon Lardons ~ Spinach ~ Mornay Sauce ~ Pernod

ENTRÉES
Choice of entrée served with vegetable of the day unless otherwise noted.

Bordeaux Braised Short Ribs
Yukon Gold & Sweet Potato Timbale ~ Cippolini Onions ~ Local Baby Carrot

Bouillabaisse Fata Paper

Aromatics ~ Saffron Broth

Prosciutto-Wrapped Lamb Saddle
Watercress Pistachio Pesto ~ Lamb Jus ~ Confit Fingerling Potatoes

Duck Confit Macaroni and Cheese
Herbes de Provence Gratin ~ Crispy Duck Skin

Seared Local Sea Bass
Lobster and Leek Velouté ~  Wilted Local Spinach ~ Tomato Confit

Grilled Eggplant
Farro-Local Squash Hash ~ Portobello ~ Fresh Mozzarella ~ Opal Basil Oil

DESSERTS
Choose one

Nutella Pots de Crème
Sabayon ~ Almond Tuile

Lemon-Lavender Crème Brûlé
Candied Lemon Chip

Cheese Plate
Local Honeycomb ~ Port Fig Jam ~ Olives

Chef Ryan Tuskan and Sous Chef Danielle LaCombe

All menu items are subject to availability. Market conditions change daily. If a menu item fails to meet our standards it will not be offered. Click here to make your reservation online.

SAN DIEGO RESTAURANT WEEK 2011 LUNCH MENU
September 18-24, 2011

2 courses

Make your reservation online today!  Or call (858) 488-1725 x316

APPETIZER
Choose one appetizer or one dessert

Soupe a l’Oignon Gratinée – Cup
Onion soup topped with a slice of French bread and melted Swiss cheese

Mixed Green Salad

Pâté Maison Sampler
Duck, Chicken Liver, and Country

ENTRÉES
Choice of entrée served with vegetable of the day unless otherwise noted.

Steak Pommes Frites
With herb butter and French fries

Poulet á la Diable
Breast of chicken grilled and finished with Dijon crust and shallot sauce

Local Catch of the Day
Sautéed in garlic butter

Vegetarian: Ratatouille
Traditional French recipe: sautéed eggplant, onions, bell peppers, zucchini, and tomatoes served over couscous

DESSERTS
Choose one dessert or one appetizer

Pastry Tray Selection

Cheese Plate

All menu items for Restaurant Week 2011 are subject to availability. Market conditions change daily. If a menu item fails to meet our standards it will not be offered. Click here to make your reservation online.

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Bakery Hours Of Operation:

  • Monday – Tuesday: 7AM – 7PM
  • Wednesday to Sunday: 7AM – 9PM

Restaurant Hours Of Operation:

  • Monday and Tuesday: 9AM – 3PM
  • Wednesday to Sunday: 9AM – Close
  • Brunch: 9AM – 3PM – view menu
  • Dinner Hours: Wednesday-Sunday 4PM – 9PM view menu
  • Happy Hour: 3:PM – 6PM

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