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French Onion Soup with Melted Gruyère Cheese
with Lemon Dressing and Petite Salade
Baked Burgundy Snails in Garlic-Parsley Butter
with White Wine Curry Broth
Assorted Pates, Terrines and Rillettes
with Seasonal Fruit and Warm Bread
Open Faced Country Ham Sandwich with Dijon and Melted Gruyere
Same as above with a Fresh Basted Egg
Warm Provincial Roasted Vegetable Sandwich on Coquette’s Focaccia
with Cucumbers and Remoulade Sauce
with Gruyère, Onion Relish
with Provincial Pesto, Provolone and Arugula
with Aioli, Roasted Red Pepper and Butter Lettuce on Olive Bread
with Thyme Oil
with Goat Cheese, Capers, Red Onion and Grape Tomatoes
with Fresh Cheese, Bacon and Onions
with Roasted Mushrooms and Asiago Cheese
with Arugula, Blackberries, Honey Clove Pistachios, and a Grapefruit Vinaigrette
with Asiago, Spiced Pecans and Tarragon Vinaigrette
Pancetta, Frisee, Hard -Boiled Eggs, Crispy Wine Potatoes, and a Roasted Garlic Caper Vinaigrette
Romaine, Parmesan, Garlic Croutons and a Lemon Emulsion
with Buttermilk-Herb Dressing and Spiced Hazelnuts
with Pears, Pecans, Blue D’Auvergne Cheese and Grapes, Balsamic Vinaigrette
String Beans, Olives, Hard-Boiled Egg,Tomato, Wine Potatoes and Flageolets on Field Greens, Grainy Mustard Dressing
with Grilled Chicken Breast
with Grilled Tuna Filet
with Leg of Duck Confit
with Tomato Concasse and Parmesan Custard
with Pea Shoots, Oyster Mushrooms, Tomato Concasse, Pine Nuts and Basil Oil
Half of a Rotisserie Chicken with Wild Rice Portabella Mushroom Pilaf and Rosemary Jus
with Sautee of Dill Spaetzle and Snow Peas with a Bacon Paprika Vinaigrette
with Red Wine Shallot Sauce, Pommes Frites and Garlic Aioli
Red Wine Braised Chicken with Mushrooms, Pearl Onions and Smoked Bacon
with Watercress Radish Salad
with Arugula, Black Olives, Toasted Walnut Salad and Grapefruit Vinaigrette
with Potato Chard Gratin and a Red Wine Sauce
with Scallions and Bacon
with Shallots
with Aioli
with Arugula, Blackberries, Honey Clove Pistachios and Gra pefruit Vinaigrette
with Potato Chard Gratin, Red Wine Sauce
Creamy Nut and Fruit Studded Bavarian Custard Encased in Harlequins Own Lady Fingers
Lemon Curd with Whipped Meringue
Meringue Snow Eggs with Caramel Sauce
with Dried Cherry and Mascarpone Filling
Pâte a Choux Pastry Filled with Caramel Ice Cream, Chocolate Sauce
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