Cook Au Vin’s Two Star Menu Options Starters Sides Entrees

Salmon Tartar Gnocchi à la Parisien Bœuf à la ficelle Handmade dumplings Finely-chopped wild caught salmon, (Tribute to Edith Piaf) with a rich shallot and cured with lemon juice, fresh herbs and Beef filet cooked in a flavorful broth along with carrots and Swiss cheese sauce seasoning green beans, served with horseradish and mustard

Escargot Gratin de choux-fleurs Duck Magret Imported French snails baked in garlic- Cauliflower baked in a Duck breast cooked in its own fat and accompanied by a parsley butter creamy garlic sauce green peppercorn and shallots sauce

Salade Lyonnaise Purée de fèves au Paupiette de Poisson Frisée lettuce, sautéed bacon, soft-boiled chorizo Parma ham wrapped monkfish, decorated with vegetable eggs, homemade croutons, topped with Olive oil-sweated fava medley center a tangy poppy seed dressing beans emulsified with julienned Spanish chorizo Swiss Fondue Salade Niçoise Imported French cheese and white wine melted down with Tomatoes, steamed potatoes and green Mille de Purée a classic fondue pot and served with square of homemade beans, hard-boiled eggs, Ahi tuna, d’Artichauts bread Nicoise olives and sardines – served with Napoleon of Yukon Gold a Dijon vinaigrette potato chips and pureed Tartiflette

artichokes (Chef’s winter favorite) Soupe de Poulet au Lait de Coco Gratin casserole of potatoes, reblochon cheese and bacon Creamy soup made of roasted chicken in a coconut milk-curry broth Fenouil Confit aux Veal Orloff Agrumes Braised veal loin interlaced with finely chopped mushroom Vichyssoise Fennel cooked confit in and onion topped with a béchamel sauce and browned in Famous American-born French soup citrus stock the oven consisting of puree leeks, onions, potatoes and cream – served cold or hot