Menu

Chef Josette   CHARCUTERIE:

  • Foie Gras $120 LBS
  • Duck Pate with Pistachio        $22 LBS
  • Chicken Liver Pâté        $17 LBS
  • Pâté de Campagne $16 LBS
  • Rillettes  $18 LBS
  • Smoked Salmon   $18 LBS
  • Boudin Blanc (Make with Chicken) $20 LBS
  • Prosciutto (By Slice) $28 LBS
  • Saucisson a l “Ail Garlic, Cook Garlic Sausage $10 LBS
  • Saucisson sec (Italian Salami) $12 LBS

                RAW – ITEMS

  • Merguez (Beef and Lamb) $
  • Sausage de Toulon (Pork Sausage) $16 LBS
  • Chicken Sausage with Cilantro (Chef Josette Favorite) $16 LBS

PREPARED MEALS COOK (Vacuum packed)

  • ½ Haft Marinade Paprika Roast Chicken $10 Half Chicken
  • Parmentier (Beef Shepherd’s)  $15
  • Beef Bourguignon $26
  • Latino Bourguignon (Spicy Beef Stew)     $24
  • Cassoulet    $28
  • Canard Aux Prunes (Duck with Prunes) $28 Portion
  • Canard a Oranges (Duck with Oranges) $26 Portion All Duck $65
  • Duck Confit Small (Legs)   $11   Big (Legs)  $18   
  • Fresh Sole and Salmon with Champagne $26
  • Coquilles St Jacques   MARKET VALUE
  • Quiche Lorraine 10 Inch $32
  • Zucchini Tart 10 Inch $32

Duck Margret (Breast) MARKET VALUE

POTATOES & VEGETABLES :

  • Gratin Dauphinois (Potatoes)
  • Basmati Curry Rice and Vegetables
  • Pasta  Beef Lasagna
  • Ratatouille Chef Josette Favorite  $12
  • Couscous Plain $8