SF Restaurant Week Dinner – $65


SF Restaurant Week Dinner
{Available All Year-round}

$65 Per Person 3 Course Dinner + Glass Of Wine

 

Entrées Ou Salades {Appetizers Or Salads} {Choose One}

Escargots À L’Ail Gratinés: Infused snails with butter, shallots, garlic, & parsley with Panko crust

Salade De Crabe: Crab meat with Avocado & pate Feuilletée in light chives cream dressing

Carpaccio De Thon: Ahi tuna crusted with fresh thyme & pepper corn with baby Arugula, shaved Regiano parmigiana cheese in a reduction of Modera balsamic vinegar & Truffle oil

Salade de betteraves: Roasted fresh beets, with baby arugula, Goat cheese in strawberry vinaigrette

Salade D’Endives: Endive, Granny Smith apples, toasted walnuts, & crumbled Gorgonzola cheese in a honey Champagne vinaigrette

Raviolis Aux Trois Champignons: Three mushrooms filled house made ravioli with Truffled cream

Les Plats {Entrée} {Choose One}

Magret De Canard: Seared & sliced duck breast {Medium Rare} over spinach couscous in a reduction of Port wine sauce

Côtelettes D’Agneau Roties: Lamb chops with yams landaises {Bacon}, haricot vert, with plum sauce

Faux-Filet De Boeuf: Grilled Angus 12 oz. Shell steak {Sirloin}, Truffle mashed potato & asparagus in Madera wine sauce

Filet De Morue: Loin of Cod Fish filet crusted with black pepper corn served over Gnocchi {Potato Dumplings}, in a Pesto sauce

Filet De Mahi-Mahi Grillé: Grilled crusted Mahi-Mahi with sesame, over Lima beans in a Bell pepper white wine sauce

Filet De Boeuf Charolais: Seared grass fed 8 oz. filet mignon, Truffle mashed potato & zucchini, in green pepper corn sauce

Desserts {Desserts} {Choose One}

Crème Brulée: Vanilla Custard

Île Flottante: Light soft meringue, Vanilla Cream, {Crème Anglaise} caramel, toasted almonds

Tarte Maison: House made chocolate-pear Or chocolate-walnut Or chocolate-almond Or apricot Or mix fruit tart

Mousse Au Chocolat: Chocolate mouse

* Catering available in your home, office or at ChouChou *18% gratuity will be added to parties of 5 or more
Chef Michaels and his team wish you a Bon Appétit