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Arthur knows that the menu changes frequently and there are many specials. If any of these dishes are available, he recommends them:
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The scallop and shrimp dish features succulent ocean scallops and three jumbo 6-count shrimp. 6-count shrimp means there are 6 shrimp to the pound. Thus, there is a half pound of shrimp (about 230 grams) plus the scallops on a bed of saffron-flavored risotto. |
| When the Italian goldminers arrived in California, they could not find the Pernod and saffron used to flavor the traditional bouillabaisse served along the Mediterranean coast, so they improvised and came up with cioppino - a fish stew with different spices. Christian worked in San Diego and brings his version, which, like those in California features only the freshest fish available. |
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The tender duck breast comes on a bed of porcini mushrooms with a balsamic reduction sauce and potato slices on a purple potatoes. Note the lovely Laguiole cutlery. |
| Another favorite is our sashimi-grade tuna, cooked to your taste (but please don't go past medium) on a bed of braised endive and other vegetables in a soy-based glaze. |  |
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Around the Christmas and New Year's holidays, foie gras is a frequent addition to the menu. In this dish, sweetbreads and oxtails are swimming in a merlot sauce and topped with a layer of sautéed foie gras. |
| The tenderest beef tenderloin, cooked to your specification, drenched in a cream sauce with morels and mashed potatoes. |
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After dinner the warm chocolate cake with a liquid center will send you home as happy as can be. Add some coffee or espresso or, as in this case, a snifter of fine Armagnac. |
| Or you could try the chocolate mousse on a bed of caramelized bananas. We still suggest you add some coffee, espresso or a snifter of fine Armagnac. |
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