Atmosphère French bistro

January 17, 2011

Hors d’oeuvre – Escargots “Atmosphère”: marinated escargots baked in garlic butter.
Poisson – Truite “amandine”: trout filets, green beans and glazed carrots, fingerling potatoes, caper lemon butter, roasted almonds.
Dessert – Chocolate lava cake with creme anglaise.
Vin – Chateau Bonnet, Sauvignon.

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