Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy chèvre betterave vol-au-vents - puff pastries with fresh goat cheese and roasted beets, blanquette de veau - white veal stew with mushrooms and pearl onions, pommes et carottes persil cartouche, plus butterscotch pots de crème.
Sat, Mar 5, 11 am to 1:30 pm