Jane's French Cuisine

with traditional accoutrements

Garnished with Almond and Fresh Apple

Served with Brioche Toast, Cherry Mostarda, and Pistachios

Little Gem Lettuce, Shaved Watermelon Radish, Crispy Artichokes, Sugar Snap Peas, Creamy Green Goddess Style Dressing with Fresh Herbs

Fresh Steamed Canadian Mussels in a Saffron Mustard White Wine Broth. Served with Toast

Fresh Berries. Served with a Brownie

Crispy Fresh Meringue Rounds layered with Sliced Fresh Strawberries and Fresh Whipped Cream infused with Tonka Bean and Madagascar Vanilla Bean

Your choice of either a 16 oz Ribeye OR an 8 oz Filet. Seared in Beef Tallow and topped with a Smoked Bone Marrow Butter. Paired with Potatoes Rissolé and Asparagus

Boneless Colorado Lamb Loin with Moroccan Seasonings. Served with Couscous, Squash, and a Cucumber Mint Yogurt

Bone in Prime Rib Service for Two. Served with Potatoes Rissolé, Asparagus, and a side of Creamy Madagascar Green Peppercorn Sauce. 1 hour wait

Braised Rabbit in a Creamy French Mustard Sauce, Served over Papardelle Pasta. With a side of Greens

Wild Caught Chinook Salmon from the Columbia River in the Pacific Northwest. Served with Broccalini, Beluga Lentils, and Charmoula Sauce

Fall introduces deeper flavors, richer textures, and heartier ingredients.

Seafood preparations that emphasize purity.

Spring menus lean toward brightness and restraint, emphasizing lighter sauces, fresh herbs, and seasonal vegetables.

Summer menus often highlight peak-season produce and clean protein preparations, showcasing freshness.

Winter menus may feature slowly developed sauces and richer cuts of meat, focusing on luxurious textures.