Tersiguel's - Ellicott City, MD

Seared Hudson Valley foie gras with crispy beets, grilled local plum halves, and house-made plum vinaigrette.

Pan roasted scallops with kiwis and pecan beuree noisette.

Buckwheat cheese crepe with warm frisee greens, shiitake mushrooms, poached egg and shallot dressing.

Odette's house made country pate with traditional garnish of cornichons and seeded mustard.

Breton fish soup with traditional garnish of croutons, rouille, parsley and grated cheese.

Shaved fennel with watercress, sliced red grapes, sliced apricots, goat cheese and virgin olive oil vinaigrette.

Escargot baked with butter, parsley, garlic, shallots & white wine.

Sauteed shrimp with shiitake mushrooms, pan sauteed garlic, shallots and potatoes with crab sauce l'armoricaine.

Grilled naturally raised Quebec veal chop, served with porcini mushroom coulis, slow-roasted carrots, and poached egg.

Moroccan seasoned elysian field farms Pennsylvania lamb loin with mint and lemon risotto finished French-style, garnished with fried brick paper and olive, garlic, tomato, and capers sauce.

Creamy red cabbage en route, mint and lemon risotto finished French style, spaghetti squash dauphinoise, and chef's seasonal vegetables.

Grilled Kobe sirloin from snake river farms Idaho with braised beef cheeks, warm foie gras potato salad, and chanterelle sauce.

French toast served with syrup, grapes and peanut butter mousse.