I'm celebrating graduating from Social Work school and will be going to Le Bec Fin next Tuesday for the Garden Room menu ($39/3 courses).
I was wondering if anyone has had the Poached salmon in olive oil, fennel confit, black olives and cherry tomatoes fricassée, caper emulsion for the entree. has anyone had this?
or the Bouillabaisse, saffron potatoes and vegetable fricassee, rouille sauce
i'm still deciding on an appetizer, but here is what looks good to me
1. Sauteed scallop. onoin compote, rhubarb
2. Green bean and tomato salad, anchovy dressing and hard boiled egg
3. House made smoked salmon with traditional garnishes
Has anyone had any of these? Is there only one scallop or a couple? Is the smoked salmon like anything you can get at the deli?
I would love some suggestions
Updated 5 months ago | 0
Updated 5 months ago | 18
Updated 2 years ago | 8
Updated 1 year ago | 0
Updated 8 months ago | 4