This week’s menu embodies everything we love about rustic, Southern French cuisine. Fromage Fort is akin to making our own gourmet “cheese whiz”! And Chicken Fricassee over rice pilaf is comfort food at its finest. The word “Fricassée” comes from a combination of two French words – “frire” to fry & “casser” to break up. We butcher whole, free-range chickens. The pieces are then seasoned, dusted with flour & seared in a sizzling hot pan. A deglaze with white wine builds a bright & aromatic sauce, finished with piquant dijon & a splash of cream. Break out your favorite Chardonnay for this one!
MENU
November 11
FROMAGE FORT & AUTUMN CRUDITÉS
olive oil toasts & marinated nicoise olives
FRICASSEE OF FREE RANGE CHICKEN
white wine, dijon & cream
CAMARGUE RED RICE PILAF
late harvest tomatoes, leeks & roasted garlic
STAR ROUTE FARMS CHICORY SALAD
hazelnuts, dates & pomegranates
honey-orange vinaigrette
ROASTED CAULIFLOWER & RADISH
herbs de provence & sweet peppers
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PEAR FRANGIPANE TARTLET
caramel cream
$95 – 2-person
$185 – 4-person
Curbside pick-up reservations:
Friday between 3-5pm @ our BLC kitchen in Petaluma.
Healdsburg delivery Friday @ 4pm, West Plaza Park.
Heating/finishing directions included. 2 or 4 person serving size.
How to order?
On-line Store | E-mail | Phone 707-981-8100
