Vodka, Tomato, Carrot, Fennel, Spice, Citrus

Bloody Mary

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Frisee Tossed in Lemon Thyme Vinaigrette with slow Poached Egg and Bacon Lardons

In a skillet over medium heat, cook the bacon lardons until crispy. Remove and set aside, leaving some fat in the pan.

Cook the Bacon Lardons

In a bowl, whisk together the lemon juice, olive oil, thyme, salt, and black pepper until well combined.

Make the Vinaigrette

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on paper towels.

Poach the Eggs

In a large bowl, toss the frisée lettuce with the vinaigrette until well coated. Add the crispy bacon lardons and toss again.

Toss the Salad

Divide the salad among plates, and top each with a poached egg. Season with additional salt and pepper if desired.

Assemble the Salad

Frisée lettuce

Bacon lardons

Eggs

Fresh thyme

Lemon juice

Olive oil

Salt

Black pepper

Salad Lyonnaise

Indulge in our Prosciutto Wrapped Chicken Torchon, a culinary masterpiece featuring tender chicken enveloped in savory prosciutto for an exquisite flavor experience. Paired with golden brown butter fingerlings, rich confit mushrooms, and vibrant asparagus, this dish is a delightful harmony of textures and tastes. Finished with sweet cipollini onions and a delicate chicken consommé, each bite is a celebration of gourmet dining that will leave your taste buds craving more.

Prosciutto Wrapped Chicken Torchon with Brown Butter Fingerlings, Confit Mushrooms, Asparagus, Cipollini’s and Chicken Consommé

Savor the rich flavors of our Smoked Roasted Tenderloin of Beef, perfectly cooked to a tender finish and served atop a decadent Blue Cheese Potato Gratin. Accompanied by vibrant charred broccolini and crunchy crispy leeks, this dish is elevated with a luxurious sherry caramelized onion butter and a house-made demi-glace, creating a symphony of taste that will leave your palate singing.

Smoked Roasted Tenderloin of Beef over Blue Cheese Potato Gratin, Charred Broccolini, Crispy Leeks, Sherry Caramelized Onion Butter and House Demi

Brandy Figs, Sea Salt, Brioche, Brown Butter and Red Wine Pickled Shallots

Foie Gras Torchon

Champagne Poached Cranberries, Grill Toasted Brioche and Dried Apple Crisps

Cognac Spiked Foie Gras ‘Torchon’

Potato Pancakes and Pierogi Sampler

Goulash

Make Salad Lyonnaise Recipe in just 30m. Frisee Tossed in Lemon Thyme Vinaigrette with slow Poached Egg and Bacon Lardons

Salad Lyonnaise Recipe

Ingredients

Salad Ingredients

Method

Preparation Steps

Cook the Bacon Lardons

Make the Vinaigrette

Poach the Eggs

Toss the Salad

Assemble the Salad

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