We've got a new fixed-price menu at Sly's.
The menu celebrates the Cuisine of Poitou-Charentes, a sleepy little region at the mouth of the Gironde, the river that runs through Bordeaux. On the other side is Cognac, a region known for it's brandy - you may have heard about it. I was lucky enough to cook in region for a couple of months, and enjoyed the regional specialties enough to give them a try on our menu. The local aperitif, "Pineau de Charentes" (peenoh day sharahnts) is delicious - and featured in one of the salades on the menu, and on the wonderful melon for dessert. Pineau de Charentes is made from fresh grape juice and Cognac, along with a few more secret ingredients. It's a wonderful way to start a meal.
First Courses
“La Mouclade” with Curry
mussels in curry
Salad with Hazelnuts &
Pinot de Charentes
Fines des Claire on the Half Shell(3)
3 iced oysters
Main Courses
Trout with a Tarragon Cream
Poulet a la Bordelaise
with artichoke & shallots
Prime Sirloin with Cognac and Pepper
Pilaf Rice, Sautéed Cabbage
Desserts
“Black” Torteau de Deux Sevres
Melon with Pineau
Mousse au Chocolat
Boucheron Goat Cheese
From C'est Cheese
$35. per person, plus tip and tax.
55. per person with two glasses of wine.
Next Menu:
The French Menu in America
The menu celebrates the Cuisine of Poitou-Charentes, a sleepy little region at the mouth of the Gironde, the river that runs through Bordeaux. On the other side is Cognac, a region known for it's brandy - you may have heard about it. I was lucky enough to cook in region for a couple of months, and enjoyed the regional specialties enough to give them a try on our menu. The local aperitif, "Pineau de Charentes" (peenoh day sharahnts) is delicious - and featured in one of the salades on the menu, and on the wonderful melon for dessert. Pineau de Charentes is made from fresh grape juice and Cognac, along with a few more secret ingredients. It's a wonderful way to start a meal.
First Courses
“La Mouclade” with Curry
mussels in curry
Salad with Hazelnuts &
Pinot de Charentes
Fines des Claire on the Half Shell(3)
3 iced oysters
Main Courses
Trout with a Tarragon Cream
Poulet a la Bordelaise
with artichoke & shallots
Prime Sirloin with Cognac and Pepper
Pilaf Rice, Sautéed Cabbage
Desserts
“Black” Torteau de Deux Sevres
Melon with Pineau
Mousse au Chocolat
Boucheron Goat Cheese
From C'est Cheese
$35. per person, plus tip and tax.
55. per person with two glasses of wine.
Next Menu:
The French Menu in America
