Volume 13, Number 19
20 Feburary 2007

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This Week

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Le Piment Rouge Restaurant Menu


February 20-23
Modern French Menu

Amuse Bouche
Cucumber with smoked trout paté
Trio Starters Plate
Rillettes of salmon, garden salad and chicken galantine
Cream of Mushroom Soup
Served with crispy bread
Salade Niçoise
Served with tuna fish, patatoes, green beans, and boiled eggs
Pan Seared Almond Crusted Fillet of Salmon
Spinach Timbale, mixed bean salad and thyme lemon beurre blanc
Chicken Sorrel Stew
Bulgur pilaf with wild mushrooms and spicy sausage
Roasted Rib of Beef
Brussel sprouts paysanne, gratin dauphinois, and beef au jus
Crème Brûlée
Served with cherries and mint leaves
Served with roasted shredded coconut

Call ext. 5002 for reservations

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