Category: Dining Out

Grinch Brunch at SweetFire Kitchen to benefit Children’s Bereavement Center

Grinch Brunch is set for Saturday, December 4 at SweetFire Kitchen at La Cantera Resort & Spa. Courtesy photo, used with permission.

Who can resist a hot Whoville feast, not the Grinch, nor Cindy Lou, what about you? Join the Grinch for green eggs and ham and maybe even roast beast at the Grinch’s Brunch Feast, 10a.m. to 3p.m., Saturday, December 4 at SweetFire Kitchen at La Cantera Resort & Spa. Feast menu includes roast beast, Who Mashed potatoes, Horton’s cereal-crusted French toast, Truffla tree pancakes, Cindy Lu fruits and Vegetables, candy cane macaroons, beezlenut splash, and so much more. (La Cantera Resort & Spa, 2021)

Grinch will be available for photos with children. Enjoy a private reading of “How the Grinch Stole Christmas” narrated by the Grinch. Tickets are $48 for adults and $26 for children. Five dollars ($5) from every ticket sold benefits Children’s Bereavement Center of South Texas. To make a reservation please call 210-558-2479.

SweetFire Kitchen
La Cantera Resort & Spa
16641 La Cantera Parkway

Children’s Bereavement Center of South Texas mission is to foster healing for grieving children and youth, their families and the community. As the sole provider of grief support programs for children through young adulthood in South Texas, Children’s Bereavement Center devotes services and resources to the bereavement needs of children from every culture and social circumstance to help them heal and move forward. The Center believes that each person’s journey through grief is unique and therefore deserving of a distinctive approach. Our goal is to help children and their caregivers understand the depth of grief, stabilize and preserve family relationships, and develop healthy coping skills after the death of a loved one.

Celebrate National Nachos Day at Taco Cabana

Celebrate National Nachos Day on November 6 at Taco Cabana with $4 nachos. Photo: Taco Cabana, used with permission.

On Saturday, November 6, 2021, Taco Cabana invites guests to celebrate National Nachos Day with special offers available all day long at all Texas locations. Guests can enjoy their choice of Taco Cabana’s classic bean and cheese, shredded chicken, chicken fajita, or ground beef nachos for only $4 with no limit; this offer excludes steak nachos and TC’s Kickin’ Grande Nachos. (Taco Cabana, 2021)

The $4 nachos are available through curbside pick-up, drive-thru, in-restaurant, and via mobile order online or the MyTC! App. Not available through third party delivery service providers.

Taco Cabana, a subsidiary of YTC Enterprises, LLC, was founded in 1978. The brand specializes in Tex-Mex-inspired food including enchiladas, fajitas, quesadillas, flautas, burritos, tacos, flour tortillas and a selection of made-from-scratch salsas and sauces. Restaurants feature open-display cooking, a selection of beer and tequila margaritas, patio dining, drive-thru windows, curbside pick-up and delivery. As of October 1, 2021, Taco Cabana operates 142 company-owned restaurants in Texas.

Project Pollo celebrates World Vegan Month with sandwich giveaway

Project Pollo will be passing out FREE Chikn’ sandwiches during the Pollo Patrol National Roadshow. Photo: Project Pollo, used with permission.

November is World Vegan Month, and in honor of the occasion, Project Pollo is flying the coop to giveaway a total of 10,000 sandwiches during a coast-to-coast roadshow. From November 1 through 23, the Project Pollo wrapped van will travel the U.S., making converts out of carnivores one city at a time. Dubbed the “Pollo Patrol,” this mobile kitchen will be passing out FREE Chikn’ sandwiches made with house breaded crispy Chikn’ strips topped with house-made aioli and dill pickles. The concept is the
answer to the often asked, “when will you open in my city,” question, and it’s all part of the company’s commitment to making vegan fare accessible, delicious, and affordable to everyone. (Project Pollo, 2021)

Going mobile is not new to Project Pollo. Some may recall that the popular chain got its start as a food truck near San Antonio, Texas before spreading its wings to brick and mortar locations across the state. For the past year, this plant-based fast-food chicken concept has had the fast-food industry squawking about its unprecedented growth of 12 locations in just over 12 months with plans to spread its wings to 100 stores nationally by 2024. The rebellious recipe for success lies in challenging industry norms with a combination of plant-based affordability, convenience, sustainability, and deliciousness that attracts the adamant vegan and the curious carnivores. Named one of the top 15 vegan fast-food chains in the US by VegNews, the first-of-its-kind concept is the brainchild of entrepreneur, Lucas Bradbury, who recently made the list of 28 Young Restaurant Leaders to Watch by QSR Magazine. More than just a restaurant, Project Pollo is a company that gives a cluck. With a motto of people over profits, the stores have given away more than 9,000 vegan sandwiches, burgers, and hot dogs and saved as many as 239,782 chickens to date.

You do not have to hunt and peck to find out where these trucks will roost. Just follow their journey on
social media @projectpollo for specific locations and updates.

Scheduled cities include:

• New Orleans, LA ((November 1 – 2)
• Athens, GA (November 4)
• Atlanta, GA (November 5 – 6)
• Charlotte, NC (November 8 – 9)
• Nashville, TN (November 10 – 12)
• Phoenix, AZ (November 15 – 16)
• Los Angeles, CA (November 17 – 18)
• Las Vegas, NV (November 19 – 20)
• Denver, CO (November 22 – 23)

Texas resident: to kick things off, this offer will be available at all Project Pollo locations across the Lone Star State during store hours on November 1, also known as World Vegan Day.

Photo: Project Pollo, used with permission.

Hopdoddy Burger Bar’s Veterans Day offer

Hopdoddy’s Classic Burger. Photo: Hopdoddy Burger Bar, used with permission.

This Veterans Day, Wednesday, November 11, Hopdoddy Burger Bar is offering a free Classic Burger (with or without cheese) to all veterans and active military service members. Qualified recipients can show their military ID or uniform to claim their free burger. This offer is available at all Hopdoddy locations and is redeemable for in-store dining or to-go orders placed by phone. (Hopdoddy Burger Bar, 2021)

In 2010, four friends had a goal: to set a new standard for burger bars. Hopdoddy pushed the boundaries of what is expected by bringing together craft beer and unique burger concoctions – all with high-quality ingredients and even higher standards. With every purchase of a Goodnight Good Cause burger, a portion of the proceeds give back to Hopdoddy’s favorite community charitable organizations.

Bakery Lorraine launches new fall menu

Bakery Lorraine’s Greek yogurt parfait. Photo: Bakery Lorraine, used with permission.

Now that fall is in full swing, Bakery Lorraine has a new fall menu with fall flavor options ranging from sweet to savory, so there is something for everyone. Halloween pastries will be available from October 28 through October 31 only. (Bakery Lorraine, 2021)

Fall 2021 pastries:
• Pastries:
o Orange Cranberry Muffin ($4) – Gluten friendly and baked to a fluffy perfection
o Chocolate Pear Tart ($6) – Vanilla poached pears baked in a rich, chocolate cream
o Fig Frangipane Tart ($6) – Fresh figs baked in almond cream
o Pumpkin Spice Chocolate Chip muffin ($4) – Gluten friendly and baked to a fluffy perfection
o Seasonal Fruit Tart ($6) – Crisp tart shell filled with vanilla mascarpone cream and topped with fresh seasonal fruit
o Fall flavored macarons – Caramel apple, pistachio, earl grey, raspberry, mesquite honey, pumpkin spice, and dark chocolate cassis
• Cakes:
o Cassis Elderflower Cake slice ($6) – Layers of an almond sponge cake, cassis mousse, and cassis gelee topped with a mini dark chocolate cassis macaron and blackberry
o Phantom of the Opera cake slice ($6) – Layers of spiced almond sponge cake, pumpkin buttercream, chocolate ganache and spiced bourbon syrup
o Cheesecake ($6) – Classic cheesecake on a gingersnap crust and topped with seasonal fruit

Halloween pastries available Thursday October 28 – Sunday October 31
• Black Cat tart ($6) – Chocolate mousse tart with vanilla filling
• Lemon Mummy Tart ($6) – Lemon curd topped with meringue and two chocolate chips for the mummy’s eyes
• Chocolate Caramel Tart ($6) – Caramel filling topped with chocolate ganache
• Voodoo Doll gingerbread cookie ($5) – Gingerbread cookie dipped in a rich dark chocolate
• Ghost Moonpie ($5) – Homemade graham cookies with a honey marshmallow filling dipped in a white chocolate

Fall all-day menu items:
• Almond Croissant – Bakery Lorraine’s popular Almond Croissant is twice-baked, creating a buttery and flaky crust, filled with almond cream and topped with sliced almonds
• Cinnamon Roll – Bakery Lorraine’s iconic Cinnamon Roll topped with a sweet honey glaze is available all day
• Greek yogurt parfait – House made granola, seasonal fruits, honey
• Fall French toast – Toffee sauce, banana, pecans, maple syrup
• Rice and beets bowl – Short grain rice, forbidden rice, beets, tofu, kale, ginger vinaigrette, mushrooms, cilantro
• Turkish eggs – Herbed yogurt, *poached eggs, Aleppo butter, toasted sourdough
• Salmon on everything croissant – Caper and dill cream cheese, smoked salmon, pickled red onions, sunflower sprouts
• Chicken salad Veronique on croissant – Herbed dressing, red grapes, pecans, savoy slaw

Bakery Lorraine is a San Antonio favorite and nationally recognized pastry shop famous for its colorful macarons and exquisite French pastries. Owned by chefs Anne Ng, Jeremy Mandrell, and operator Charlie Biedenharn, Bakery Lorraine was named one of the best new bakeries in the U.S. by Food & Wine and CNN’s Eatocracyblog, as well as one of the “13 Destination Bakeries” by Conde Nast Traveler. Bakery Lorraine serves handmade French pastries and macarons using the finest ingredients. The bakery also serves breakfast, brunch, lunch, and dinner, including items like its breakfast parfait, the quiche Lorraine, chicken potpie, an assortment of salads and soups, and artisan sandwiches. Bakery Lorraine has three locations in San Antonio including one in the Historic Pearl district, one in San Antonio’s Medical Center, and one in San Antonio’s RIM shopping center, including now an Austin location at Domain Northside.

Pearl’s Food Hall at Bottling Department now serving breakfast

Food Hall at Pearl is now offering breakfast items seven days a week. Shown: Chilaquil breakfast. Photo: Pearl, used with permission.

Pearl is excited to announce that breakfast is now available throughout the week at the Food Hall at Bottling Department. Each of the tenants inside Food Hall are now offering breakfast items Monday through Sunday to provide more options to guests, workers and those that live at Pearl. (Pearl, 2021)

Guests can find breakfast items like tacos from Chilaquil, breakfast rotis from Mi Roti, smoothies from Kineapple, sandwiches from Fletcher’s Hamburgers and a Tori Katsu Breakfast Sando from Tenko Ramen. The Food Hall is now open at 8a.m. and breakfast is served until 11a.m. each day.

The team at Food Hall at Bottling Department is excited to be able to bring more options to its guests throughout the day.

Pearl is a dynamic neighborhood built around the historic Pearl Brewery, which operated from 1883 to 1999. Located just north of downtown San Antonio on the banks of the San Antonio River, it is home to architecturally significant buildings like the brewhouse and stable—both built in 1894—and numerous plazas. Today, Pearl is home to dozens of unique culinary concepts, one-of-a-kind retail, weekend markets, residential communities, innovative office tenants, the San Antonio campus of the Culinary Institute of America, and the award-winning Hotel Emma. Pearl is a vibrant district where community gathers to play, work, and live; it is a place where things are made and celebrated with purpose and sincerity. We invite all to gather and experience the best of what San Antonio has to offer.

Halloween events and specials in San Antonio

The fan-favorite Pumpkin Spiked Milkshake is back this month at EVO Entertainment this month. Photo: EVO Entertainment, used with permission.

This Halloween season, some San Antonio businesses are offering special events, specials, recipes, and more to help San Antonians celebrate the spooky season. (San Antonio Museum of Art, Taco Cabana, EVO Entertainment, Bakery Lorraine, Twang 2021)

San Antonio Museum of Art
Families can enjoy the San Antonio Museum of Art in a new way by trick-or-treating throughout the museum on Sunday, October 31 from 10a.m. – 5p.m. Visitors are encouraged to come dressed in their Halloween costumes as they explore the museum’s galleries. Swords, scepters, weapons, wands, and full-face masks will not be permitted.

Taco Cabana
This Halloween season, Taco Cabana is celebrating with the return of its popular Bean and Cheese taco coupon booklets. For a limited time and while supplies last, guests can purchase the booklets for $2 each at any Taco Cabana location. Each booklet will include five coupons for a free TC classic Bean and Cheese taco, and the $2 donation from each booklet sold will directly benefit local food banks. Offer is valid until October 31 and coupons are redeemable through November 30, 2021.

EVO Entertainment
Austin, Schertz, New Braunfels and San Marcos locations
On Saturday, October 30, families can check out “Pumpkins & Popcorn” at EVO locations featuring a specialty screening of Scoob! at 11a.m. Tickets to the event include a wooden pumpkin, painting and decorating supplies, and a popcorn and candy snack bag. Limited tickets are available for purchase here.

Kyle, Schertz and San Marcos locations
On Wednesday, October 20 EVO’s Kyle, Schertz and Springtown locations will host the annual Drunken Pumpkin Parties. Guests will each get a large pumpkin, carving tools and stencils, a snack bag and hidden prizes while they enjoy a screening of the Halloween classic, Hocus Pocus. This event is 18+ and costumes are encouraged. Tickets are available here.

Throughout the month of October, select EVO locations will also be serving themed cocktails perfect for spooky season. “The Symbiote” is a strawberry margarita with a black salted rim created in honor of the highly-anticipated film Venom: Let There Be Carnage and will be available through October 31. The fan-favorite Pumpkin Spiked Milkshake is also making a return this fall, made with vodka and Baileys Pumpkin Spiced Irish Cream. A non-alcoholic version of the milkshake is also available.

Bakery Lorraine
Beginning Thursday, October 28 and through the end of the month, Bakery Lorraine will be offering a special Halloween menu at both Austin and San Antonio locations. The menu will include a black cat tart for $6 made of chocolate mousse with a vanilla filling, a lemon mummy tart for $6 made of lemon curd topped with meringue and two chocolate chips for the mummy’s eyes, a chocolate caramel tart for $6 made of a caramel filling topped with chocolate ganache, a phantom of opera cake slice for $6 layered with pumpkin spice sponge cake and buttercream topped in a rich dark chocolate glaze, a voodoo doll gingerbread cookie for $5 made of gingerbread cookie dipped in a rich dark chocolate, and a ghost moon pie for $5 made of homemade graham cookies with a honey marshmallow filling dipped in a white chocolate. 

Twang
In the spirit of celebrating Halloween on October 31, family-owned salts and seasonings company, Twang, has a themed cocktail to enjoy at home using their Twang-A-Rita Nectarberry. The cocktail is appropriately named Witch’s Brew and is composed of 2 oz. cinnamon liqueur, 3/4 pomegranate syrup, 3oz. apple cider, and topped with champagne for a single serving. If wanting to celebrate with a bigger group, their punch recipe is composed of 16 oz. cinnamon liqueur, 6oz. pomegranate syrup, 24oz. apple cider, and 1 full 750ml bottle of champagne. Recipe courtesy of  Aaron Peña, Owner of Amor Eterno and Squeezebox in San Antonio, Texas.

Bakery Lorraine’s ghost moon pie and voodoo doll gingerbread cookie. Photo: Bakery Lorraine, used with permission.

Halloween coupon booklets return to Taco Cabana for a limited time

‘Taco Treats For A Cause’ coupon booklets contain five coupons for a free Bean and Cheese taco. Photo: Taco Cabana, used with permission.

Available now, Taco Cabana is treating guests this Halloween season with the return of its popular Bean and Cheese taco coupon booklets. For a limited time and while supplies last, guests can purchase the booklets for $2 each at all Taco Cabana restaurants across Texas now through October 31, 2021. Each booklet will include five coupons for a free TC classic Bean and Cheese taco. (Taco Cabana, 2021)

The $2 donation from each booklet sold will directly benefit local food banks in San Antonio, Austin, Dallas-Fort Worth, Houston and El Paso. Coupons are redeemable for free TC Bean and Cheese tacos (one per person, per visit) through November 30, 2021. Coupons may be redeemed in-restaurant or via TC’s convenient drive-thru.

Taco Cabana, a subsidiary of YTC Enterprises, LLC, was founded in 1978. The brand specializes in Tex-Mex-inspired food including enchiladas, fajitas, quesadillas, flautas, tacos, flour tortillas and a selection of made-from-scratch salsas and sauces. Restaurants feature open-display cooking, a selection of beer and tequila margaritas, patio dining, drive-thru windows, curbside pick-up and delivery. As of October 1, 2021, Taco Cabana operates 142 company-owned restaurants in Texas.

 

Taco Cabana’s Halloween coupon booklets. Photo: Taco Cabana, used with permission.

Oxtail Mash Up returns to Project Row Houses

Oxtail Mash Up will benefit the community while enriching cultural identity. Photo: Oxtail Mash Up, used with permission.

Oxtail Mash Up, Houston’s coveted culinary mash is back and this year there will be a boozy twist and big national names. On Sunday, November 14 Houston chefs and prized bartenders will come together for a ‘mash up’ of food, drink, art, and music in celebration of the culinary diversity of oxtail and the playfulness of punch. This spirited competition of both food and drink will take place in the lush garden of Project Row Houses, where resident artists will exhibit in the venerable open studios aimed at “encouraging artists to extend their practice outside of the studio into the social context.” Not only are event attendees invited to drink, dine, and dance, but also to step into each exhibit being fully encapsulated by the power of both culinary and resident art. (Oxtail Mashup, 2021)

A percentage of proceeds raised throughout the evening will benefit Project Row Houses and Texas’ Children’s Sickle Cell Anemia programs throughout Houston. Under the glow of Project Row Houses, chefs and bartenders will go head-to-head in two inventive competitions where both judges and attendees crown the evening’s winners.

The Oxtail Mash Up is a culinary competition that brings together some of the industries’ favorite chefs, bartenders, and DJs for an evening of food and drink all for charity. Founded in 2017, this spirited competition is the brainchild of Shakti Baum and partner Warren Luckett, and held in the lush garden of Project Row Houses. The event brings awareness to Texas Children’s Sickle Cell Anemia program and its effects on the African American Community.

Oxtail Mashup welcomes the local-supporting community to gather at Project Row Houses from 6p.m. – 10p.m. on Sunday, November 14, 2021 for an evening tasting event filled with luscious chef-prepared oxtail, custom-crafted punches, black-owned/black-crafted wines, Houston craft beer, and more. Project Row Houses installations will be open and DJ Melodic will be spinning for the season’ premiere evening experience.

EAT: Fourteen chefs will pull from their diverse roots as well as gastronomic inspirations in a challenge to create stellar oxtail creations. Each chef will battle it out for smack-talking rights (people’s choice wins $500) as well as a trip to Oaxaca, Mexico (judges choice).

DRINK: Five bartenders will set the mode onto ‘Island Time’ as they work with previously selected spirits and locally sourced ingredients to craft Tiki-inspired punches. Attendees will crown the best barkeep of the night while our panel of experts selects their own winner for a grand prize of $500 cash. To bring the heat, Oxtail Mashup cofounders – chef, instructor, and event creator Shakti Baum and Black Restaurant Week Founder Warren Luckett – have invited Houston food and drink stars to battle against nationally recognized names. With each chef and bar star a master of their craft and leaders within the industry.

2021 OXTAIL MASHUP CHEFS
● Andre Burns – Burns BBQ (Houston, TX)
● Andremica Braggs – One Feisty Chef (Houston, TX)
● Curtis Evans – EMI Dinner Series / Everybody Eats Philly (Philadelphia, PA)
● Don Bowie – Taste Bar / Rare HTX (Houston, TX)
● Javani King – JKO Kitchen (Houston, TX and Oxtail Mashup 2018 winner)
● Jonny Rhodes – Broham Soul Food and Grocery / Restaurant Indigo (Houston, TX)
● Mark Clayton – Squable (Houston, TX)
● Nicola Blaque – The Jerk Shack / Mi Roti (San Antonio, TX)
● Ossume Collins – KISS (Houston, TX)
● Rishi Singh – Hotel Derek (Houston, TX)
● Robert Butts – Twisted Soul Cookhouse + Pours (Atlanta, GA) (additional chefs to be announced in the coming weeks)

2021 OXTAIL MASH UP BARTENDERS
● Ryan Perry – Rabbit Got the Gun (Houston, TX)
● Jamal Rashad – Slush (Atlanta, GA) (additional bartenders to be announced in the coming weeks)

VIP Event tickets cost $135 and include admission and early entry into the Third Annual Oxtail Mashup event, unlimited sampling of all chef-prepared bites, complimentary cocktails + Hot Toddy Bar (must be 21 or over to consume alcoholic beverages), entry into all Project Row Houses installations, and one parking pass.

General Admission event tickets cost $75 and include admission into the Third Annual Oxtail Mashup event, one sample of each chef-prepared bite, five cocktail tickets + Hot Toddy Bar (must be 21 or over to consume alcoholic beverages, and entry into all Project Row Houses installations).

Project Row Houses is a community platform that enriches lives through art with an emphasis on cultural identity and its impact on the urban landscape. We engage neighbors, artists, and enterprises in collective creative action to help materialize sustainable opportunities in marginalized communities.

Brasserie Mon Chou Chou fall menu

Brasserie Mon Chou Chou features French comfort food that showcases simple, earthy, flavorful dishes from regions throughout France. Photo: Brasserie Mon Chou Chou, used with permission.

Welcome to Fall. Celebrate the new season at Brasserie Mon Chou Chou. Brasserie Mon Chou Chou is a part of the Southerleigh Hospitality Group, which practices a culture of service first and is in one of the most recognizable modern-day developments in the U.S. at the Historic Pearl. The menu features French comfort foods that highlight flavorful dishes from regions throughout France. (Brasserie Mon Chou Chou, 2021)

This fall, we are thrilled to highlight our new seasonal all-day menu and brunch menu, highlighting French cuisine with epicurean dishes inspired and created by Mon Chou Chou’s executive team including Executive Chef Laurent Réa.

CHOU CHOU FALL MENU

-All Day MENU –
Addition :

First Course:

Os a moelle, Sauce Vierge – 14
Wagyu Bone Marrow, Sauce Vierge, Toasted Batard

Terrine du Jour per slice – Mkt Price
Paté of the day, Baguette and Classic Accompaniment

Homard à la Parisienne, Caviar domestic – 38
Chilled Parisian Style Lobster, Domestic Caviar

Steak Tartare au Couteau – 18
Chopped Filet Tartare with Caper, Quail egg, Shallot and White Anchovy

Salads & Sandwich

Salade Lyonnaise – 15
Mâche Salad with Poached Egg, Lardon, Crouton and Comté cheese

Sandwich Chaud Poulet à la créme d’Estragon – 18
Warm Rotisserie Chicken, Tarragon Cream, Petite Salad, Herbed Bun

Avec Les Frites:
Moules Sauce Poulette – 24
Normandy Style Mussels in White Wine and Cream, Mushrooms

Cordon Bleu de Veau à la Chou Chou – 29
Veal Cordon Bleu Sandwich in a Magnol Bakery Bun, Aioli, Cornichons

Pomme de Terre en Robe des Champs, Sauce Fromage Raclette – 14
Baked Potato with Gratinée Raclette Cheese Sauce and lardon

Entrée:
Poêlée de St Jaques, Purée de Celery – 45
Pan Seared Sea Scallops, Celery root Purée, braised seasonal mushroom,
beurre blanc and Trout roe

Tagliatelles aux Champignons – 25
Tagliatelle Pasta, Seasonal Mushrooms, Truffle and Porcini Cream

Traditionnel Boeuf Bourguignon – 29
Braised Beef Cheek in a Burgundy Wine Sauce, Marble Potatoes,
Pearl Onions, Bacon

Sides:
Polenta Crémeuse au fromage – 7
Soft Cheese Polenta

Choux Rouge Braisé au lard et 5 épices – 7
Alsatian Style Braised Red Cabbages, 5 spice

Dessert:
Tarte Tatin, Crème Fraîche – 9
Caramel Apple Tart, Crème Fraîche

Iles Flottantes, Crème Anglaise – 8
“Floating Island,” Vanilla Meringue, Toasted Almond

– Brunch MENU –

Brunch Entrées

Polenta Crémeuse au fromage, Oeuf Poché, Ragoût de Champignon – 17
Soft Cheese Polenta, Poached Egg and Mushroom Ragout

Merguez et Oeufs – TBD
Sausage and Eggs, Merguez Style Sausage, Sunny Side
Up Eggs, French Country Potatoes

Pomme de Terre en Robe des Champs, Sauce Fromage Raclette – 14
Baked Potato with Gratinée Raclette Cheese Sauce and lardon

Salades & Sandwiches:

Cordon Bleu de Veau à la Chou Chou – 29
Veal Cordon Bleu Sandwich in a Magnol Bakery Bun, Aioli, Cornichons

Dessert:

Tarte Tatin, Crème Fraîche – 9
Caramel Apple Tart, Crème Fraîche

Iles Flottantes, Crème Anglaise – 8
“Floating Island,” Vanilla Meringue, Toasted Almond