Braised
Pork Belly with a Spinach Onion Stew, and a Caper Raisin
Sauce,
By Executive Chef Matthew Bousquet
of Mirepoix Restaurant in Windsor, CA
Cracker
Bread
By
Executive Chef Matthew Bousquet of Mirepoix Restaurant
in Windsor, CA
Crimson
Lentil Encrusted Diver Scallop with Fingerling Truffle
Potato Salad,
Caviar and a Cucumber Vinaigrette
By Executive Chef Matthew Bousquet
of Mirepoix Restaurant in Windsor, CA
Duck
Confit and Wild Mushroom Farout
By Executive Chef Matthew Bousquet
of Mirepoix Restaurant in Windsor, CA
Grilled
Flatiron Steak with Crispy Onions, Creamed Potatoes,
Cabernet Franc Butter and Green Peppercorn Oil
By Executive Chef Matthew Bousquet
of Mirepoix Restaurant in Windsor, CA
Red
Wine Poached Pears with a Mache Salad, Blue Cheese Mousse
and Toasted Black Mission Fig Bread
By Executive Chef Matthew Bousquet
of Mirepoix Restaurant in Windsor, CA
Seared
Foie Gras with Vanilla Brioche, Granny Smith Apple Slaw
By Executive Chef Matthew Bousquet
of Mirepoix Restaurant in Windsor, CA
Seared
Tuna with Crispy Leek-cilantro Salad and Raspberry Red
Pepper Jelly
By Executive Chef Matthew Bousquet
of Mirepoix Restaurant in Windsor, CA |
