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French Cuisine and Texas Ranch Life Experience
We will prepare a French 4-course dinner paired with wines from different regions of France. While we cook, you will enjoy savory French appetizers (amuse bouche) prepared by Chef J with a refreshing aperitif cocktail to open your appetite.
Amuse Bouche
Verrine avocat, fromage blanc, saumon fume • Brie en Croûte
Premier cours
Crevettes Froids à la Sauce Vierje sur des Pâtes
Cold shrimp smothered in a modern classic French sauce Vierge. Sauce Vierge is made from finely dice tomatoes, olive oil, fresh herbs and lemon juice making it a light summery sauce in taste and appearance. Served over linguini fresh homemade pasta.
Salade
French Bistro Salad
A classic delightful light French Salad. A staple at cafés, brasseries, and bistros all over France. A combination of mixed salad greens, herbs, walnuts, and pickled shallots.
Le Plat Principal
Steak au Poivre
A classic French filet mignon medallion encrusted in fragrant crushed in fresh peppercorns and smothered in a savory and creamy demi-glace & cognac-infused sauce. A simple yet sophisticated steak that will awaken your senses. Served with parsnip-potato mash & green beans.
Le Dessert
Cannelés de Bordeaux
Classic Bordeaux pastry made of flour, milk, eggs, butter sugar and vanilla. Baked to a golden-brown delightful treasure. The outer shell is crunchy and crisp while the inside is a delicious custard. Served fresh berries and drizzled with caramel sauce.
