C’est La Vie

$35 Lunch Three Courses
$50 Dinner Three Course

LUNCH $35

STARTER COURSE
RED BEET DEVILED EGGS (GF) – horseradish, chives, red beet relish, caviar
CAESAR SALAD – croissant croutons, white anchovy, caesar dressing, parmesan cheese
BAKED FRENCH ONION – croutons, swiss, provolone, gruyere
CHEFS MUSSELS DU JOUR – Prince Edward Island mussels in the shell – 1/2 portion

ENTREE COURSE
Cest La Vie Pizza of your choice
(Street Corn, Margarita, Sopressata, Wild Mushroom, Central Market Feature)
CURRY CHICKEN SALAD CROISSANT - grapes, toasted walnuts, vadouvan mayo, bibb lettuce, heirloom tomato
BLT CROISSANT - nueske’s bacon, bibb lettuce, tomato, herbs de provence aioli, le bus croissant
BERRY GOAT CHEESE SALAD WITH BRAISED CHICKEN THIGH - raspberries, strawberries, blackberries, marcona almonds, goat cheese, mixed greens, strawberry vinaigrette

DESSERT COURSE
Chefs Rotating Features

• • • • • • 

DINNER $50

FIRST COURSE
RED BEET DEVILED EGGS (GF) – horseradish, chives, red beet relish, caviar
CAESAR SALAD – croissant croutons, white anchovy, caesar dressing, parmesan cheese
BAKED FRENCH ONION – croutons, swiss, provolone, gruyere
CHEFS MUSSELS DU JOUR – Prince Edward Island mussels in the shell – 1/2 portion

SECOND COURSE
FRENCH COUNTRY CHICKEN – breaded herbed fried chicken breast, potato puree, lancaster county succotash, poulet jus
BOEUF BOURGUIGNON – roast beef, onion, carrot, mushroom, red wine, demi
JAIL ISLAND SALMON (GF) – almond romesco, crab and tomato couscous, twice cooked eggplant
MARKET STREET CORN MANICOTTI – charred tomato butter, local corn, parmesan breadcrumbs, roasted tomato

THIRD COURSE
Chefs Rotating Features