France

by Hands On Gourmet Claim Listing

We change our menus twice a year to reflect the season, as well as current food trends. We put a lot of thought into offering guests a wide variety of options.

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Course Details

We change our menus twice a year to reflect the season, as well as current food trends. We put a lot of thought into offering guests a wide variety of options. Balanced with flavor, texture, and innovation, our recipes are designed for both the avid home cook as well as the novice who wants to kick their kitchen game up a notch.

Panisse, chicken provencal, ratatouille, couscous, profiteroles

 

Appetizer:

  • Panisse
  • Chickpea flour fritters
  • Garlic lemon mayo
  • Verrines de Crevettes
  • Grilled shrimp, avocado, tomato, cucumber, tarragon
  • Lamb Crepinettes
  • Fennel, thyme, mustard sauce

First:

  • Greens
  • Baby lettuce, frisee, pistachio, dill
  • Buttermilk dressing

 

Main:

  • Chicken Provençal
  • Tomatoes, oil-cured olives, white wine, butter
  • Ratatouille:
  • Zucchini, peppers, eggplant, rosemary
  • Cous-Cous
  • Toasted almonds, herbs

 

Dessert:

  • Profiteroles
  • Cream puffs, dark chocolate sauce
  • Whipped cream, berries
  • San Francisco Branch

    2325 Third Street, Suite 409, San Francisco

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