THE 68th LES GOURMETS MENU

Menu is subject to change


 

Assorted House Breads and Butter

  

Maurice Salad

A take on the classic from J. L. Hudson in Detroit: Baby gem lettuce dressed in Dijon vinaigrette topped

with pancetta and gruyere crisp

 

Red Pepper Papardelle with Smoked Whitefish

Handmade Mama Mucci’s Pasta tossed in wild ramp and walnut pesto; citrus beurre blanc

 

Intermezzo

Sorbet of Prosecco and Elderflower by Browndog Barlor

  

Beef Wellington

Tenderloin of grass fed Michigan beef, mushroom duxelles with snap pea salad,

red bliss potatoes; demi-glace 

or

Beets Napoleon

(vegetarian option, vegan by request)

Roasted heirloom beets layered with barley risotto, goat cheese and a root vegetable velouté

 

Champagne Toast

Mawby’s sparkling rosé

  

Selection of Passed Desserts

Bumpy Cake

Rich chocolate cake made with Traverse City Whiskey accompanied by American style buttercream and cherry ganache

Boston Cooler

The classic drink from Boston Street made with vanilla bean ice cream and Vernors

Maple Crème Brûlée

Maple infused crème brûlée topped with bourbon caramel

Bon Bon Bon

Assortment of handmade chocolates from Bon Bon Bon in Hamtramck