| |
Our Chef Stéphane Tesson invites you to savor
the flavor of his creative French cuisine.
|
| |
Born in Guérande Bretagne, Stéphane Tesson
has more than 15 years of experience in fine cuisine
mainly as Executive Chef at the Official Residence of
the Canadian Ambassador in Paris.
Stéphane is at Auberge Les Jardins Inn since
January 2003. He is a founder member of «Les Mijoteux
Gourmands d'Acadie», a group of cooks, maîtres
d'hôtel and owners of dining rooms wishing to
promote New Brunswick products and local dishes.
Here is his menu. It changes according to the seasons.
Tables d'hôte and theme dinners are also available.
For dessert, do not miss his chocolate cake fondant...
BON APPÉTIT!
|
 |
Cold Appetizers |
| |
* Trout from our smokehouse, lemon cream and chives |
| |
|
Hot Appetizers |
| |
* Escargots on a Blue Cheese and Leek Fondue |
| |
* Sautéed duck foie gras with apples |
| |
|
Soup and Chowders |
| |
* Lobster Bisque |
| |
* The Soup of the Day |
| |
|
Salads |
| |
* Garden Salad |
| |
* Ceasar salad with fresh parmesan |
| |
* Shrimps salad with oriental spices |
| |
|
Meat and Poultry |
| |
* Fried Angus beef mignon (6oz), béarnaise sauce (also available with foie gras) |
| |
* Surf & Turf : Beef Mignon with lobster tail or big shrimps or scallops (also available with foie gras) |
| |
* Ostrich medallion with boletus, mushroom cream sauce |
| |
* Vegetarian meal according to the Chef's inspiration |
| |
* Grilled Angus sirloin steak (11 oz), maître d'hôtel butter |
| |
|
Fish and Seafood |
| |
* Fried scallops and shrimps deglaized in Pernod |
| |
* The Maritime Seafood Galore... Lobster tail, salmon filet, big shrimps, scallops and mussels |
| |
* Salmon fillet, maltaise sauce |
| |
* Seafood fettuchine with saffron |
| |
|
Fine Cheeses |
| |
* Plate of Fine Cheese |
| |
|
Dessert |
| |
* The Chocolate Cake Fondant - Chef’s Favourite |
| |
* Crème Brûlée (Maple ou Classic) |
| |
* Frozen delight |
| |
* Fresh Fruit Salad in Vanilla Syrup |
| |
* Dessert Wine |
| |
* Today's pastry dessert |
| |
|
Table d'hôte |
| |
APPETIZER
* Soup of the day
* Garden Salad, homemade Tahini dressing
* Seafood and fish terrine, curry dressing
* Frog legs grilled in garlic and tomatoes
* Fresh vegetables salad with goat cheese
* Atlantic Mussels
MAIN DISH
* Mushroom Lasagna
* Cod filet with fine herbs
* Grain-fed chicken supreme with oriental flavor
* Pork loin with onions and rosemary
* Rabbit in mustard sauce
* Duck fillet in maple syrup and raspberry vinegar
* Red tuna steak "à la provençale"
DESSERT OF THE DAY
* Coffee, tea or herbal tea |
| |
|
Featuring... |
| |
* SPECIAL EVENTS : wedding, retirement, baptism, birthday, wedding anniversary, office party or any special occasion... we can accommodate up to 50 people and prepare a memorable event. |
| |
* IT IS TIME TO PLAN YOUR SPRING AND SUMMER PARTIES. Please call today to book your date. |
