Brasserie Monte Carlo - Bethesda, MD

with Dill creme fraiche, Capers and Salade

with seasonal fruit and fruit coulis

with Balsamic Green Salade

with Mesclun greens in a Balsamic vinaigrette & Herb Roasted Potatoes

with Cornichon and Mesclun Salade in Dijon Vinaigrette

with Canadian bacon or Smoked Scottish Salmon or Spinach Served with Mesclun Greens and Herb roasted potato

with cured Ham and Sage over tomato, Green salad

sauteed Green peas, Garlic, Sweet Onion, Tomato Basil Pesto, Fettuccini Past, With two Eggs scrambled in

Over Sauteed Arugula, Goat Cheese, Garlic, Smoked Bacon Yellow Onion and Tomato

in a White Wine lemon caper sauce with sauteed Spinach Roasted Potato

Navarin d' Agneau, Slow simmered Lamb stew in a Celery, Carrots and Tomato, Light cream sauce, Haute' Provence style

with sauce Provencale, Olives, toasted Almonds, Sauteed Vegetables and Potato

in a Basil Pesto with Toasted Almond creams sauce

with Caramelized Onions and Bacon, in a Balsamic Glazed sauce'

slow simmered in a red Wine sauce

with a dill creme fraiche and mixed greens

with Cornichon and Mesclun Salade

with vine ripe tomatoes and fresh fennel

in White wine vinaigrette and Garlic Served over red roasted bell peppers with mesclun greens

with cured ham and sage over tomato salad

with pan seared Atlantic Salmon

with Goat Cheese, Toasted Almonds in a Maple Soy Vinaigrette

with feta cheese and a caper mayonnaise

with grilled ham, Swiss cheese and bechamel Sauce

with basil and virgin olive oil on baguette

sweet onion, tomato, capers and balsamic vinaigrette

in a toasted Almond Basil cream sauce

in a lemon caper white wine sauce

Lamb stew in a tomato light cream sauce, Haute' style

with Mushroom Bordelaise, French beans and Sauteed Spinach

with Spinach, smoked salmon and Mussels in basil Coulis

with Garlic, Squash and Tomato sauce

with cabbage confit and lardons in mustard sauce

with cured ham and crumbled feta, with petite Salade, Potato

with Caramelized Onions and smoked bacon, in a balsamic Glaze

By "Kermit Lynch" 2006

with a dill creme fraiche with field greens

with Goat Cheese in maple soy Vinaigrette, toasted Almonds

cured Ham and sage with petite salad

with Green Peas, Onion, Lardons topped with Swiss Cheese

in Red wine reduction and Veal Jus

with vine ripe tomatoes and fresh fennel

with Balsamic Vinaigrette Salade

with a hint of Cinnamon

In a Pernod sauce with Mussels

In a Provencale Sauce with Olive Garnished with Toasted Almonds

in a lemon Caper and Tomato, White wine sauce

with celery, carrots, tomato, Light Cream Broth Lamp Stew, from classical Haute-Provence

in a Cagnac Peppercorn sauce

with Thyme, with Port Wine braised Cabbage

with Cream, Scottish smoked salmon, Swiss Cheese Arugula, Mussels and Garden Peas

"Osso Bucco" style, slow simmered in Red Wine reduction

with Apple Wood Smoked Bacon In a Whole grain Mustard Sauce

in a garlic, Winter squash and tomato sauce

with Smoked bacon & Goat Cheese

with Vanilla Ice Cream