Django – Menu

DINNER

“Flights” of regional cuisine from the four corners of France. Choose one region for the whole flight or travel to other regions as the dinner progresses.

Normandy (Northwest):
First: Moules à la Crème Normande – steamed mussels with apples, calvados, and cream
Second: Poulet Valée d’Auge – pan seared chicken breast with apples, mushrooms, cider, and cream
Third: Tarte Normande – apple tart

Alsace (Northeast):
First: Tarte Flambée – crème fraîche, fromage blanc, onion, and bacon
Second: Choucroute Garnie – sausage, pork loin, pork belly, sauerkraut, waxy potatoes
Third: Baba au Rhum – rum soaked cake, whipped cream

Aquitaine (Southwest):
First: Mousse de Foie Gras – fig jam, toasted brioche
Second: Confit de Canard – duck confit, pommes Sarladaise, braised cabbage
Third: Gâteau Basque – almond cake, cherry filling

Provence (Southeast):
First: Salade Niçoise – olive oil poached tuna, egg, tomato, red onion, cucumber, haricot verts, fennel, radish, niçoise olive
Second: Bouillabaisse a la Marseillaise – four types of fresh fish, mussels, shrimp, scallops, saffron scented seafood broth, rouille, toasted baguette
Third: Tarte au Citron – lemon tart

LUNCH

Choice of two sandwiches or burgers with side and two fountain drinks

2 Responses to “Django – Menu”

  1. Warren Obluck August 23, 2016 at 2:48 am Permalink

    Django’s Monday night crowd was enormous but the kitchen never missed a beat. At our table was one duck, a bouillabaisse and a couple of chickens. Each was perfect. All three dishes in each course were heavenly. The desserts were marvelous, especially the Gateau Basque. That should be always on the menu. Django is at some kind of peak right now. Absolutely at the top of its form. Congratulations.

Leave a Reply