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DFW Restaurant Week: Menus for San Salvaje & Lavendou Bistro Provençal

It’s officially Restaurant Week!

From August 11 – 30, Stephan Pyles’ San Salvaje will be participating in Restaurant Week. The three-course menu will be offered at the $35 price point. See it below and make your reservations early!

Almost 130 restaurants have joined this year’s fundraising, food-loving event to present prix fixe menus benefitting Lena Pope Home and North Texas Food Bank.

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Lavendou’s lunch and dinner menus follow. They will be available from August 8 – 31.

Le Déjeuner
$25 per person

les hors d’ouevres
Soupe du Jour
chilled or warm soup of the day
ou
Salade Caesar
Caesar salad
ou
Terrine des Foies Canard au Porto et Pistaches
duck terrine with port wine and pistachios

les plats
Filet de Saumon en Croûte
salmon with scallop mousse and spinach in pastry shell with chardonnay cream sauce
ou
Grillade du Sud au Romain et Ail
marinated merguez, lamb chop and chicken, with rosemary and garlic
ou
Escalope du Porc Milanese
pork scallopini Milanese with angel hair pasta

les desserts
Mousse au Chocolat
chocolate mousse
ou
Fraises Melba
strawberries with vanilla ice cream, raspberry coulis and chantilly
ou
Iles Flottantes
floating island in vanilla sauce

Le Diner
$35 per person

les hors d’ouevres
Soupe Froide du Jour
cold soup of the day
ou
Croquant de Chevre Chaud
crispy warm goat cheese, parma ham and pine nuts on a bed of baby greens
ou
Tarte des Legumes Provençale
eggplant, zucchini and cherry tomatoes confites on a pastry shell with arugula salad and parmesan shaving
ou
Cassolette d’Escargots Chablisienne
snails with chablis, mushroom and pearl onion sauce

les plats
Croustillant de Saumon
baked salmon in a thin crispy crêpe with mustard sauce
ou
Poulet à la Bière
chicken with mushroom, pearl onions and lardons in beer-infused cream sauce with pappardelle pasta
ou
Tournedos de Boeuf Bordelaise
beef tenderloin with cabernet reduction
ou
Cotes de Porc Forestiere
pork chops with mushroom and port wine sauce

les desserts
Tarte aux Pommes Chaud
French apple tart with vanilla ice cream
ou
Mousse au Chocolat
chocolate mousse
ou
Crème Caramel Lavendou
caramel custard
ou
Napoleon aux Fruits Rouges
mixed berries in pastry and chantilly

Central Market Fourth Course
$8.50 or complimentary with a Central Market Fourth Course certificate

Terrine des Foies Canard au Porto et Pistaches
duck terrine with port wine and pistachios

To make plans to dine at Lavendou for DFW Restaurant Week 2014 for lunch or dinner from August 8 to August 31, contact Lavendou at 972-248-1911, or e-mail provencial@aol.com.