Tess’s Kitchen Chef’s Table: A MENU FROM BURGUNDY AND THE RHôNE
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A MENU FROM BURGUNDY AND THE RHôNE |
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King salmon and smoked salmon rillettes in endive leaves
Lyonnaise salad of escarole, bacon, poached egg and garlic croutons
Spinach and Gruyère soufflé pudding with fresh herbs and cream
Boeuf Bourguignon with pearl onions and wild mushrooms House-made noodles with parsley and butter
Apple and raspberry galette with crème Chantilly
Cognac chocolate truffles Plum jellies |
$130
Alan Tangren
Tess’s Kitchen
115 Mill Street Grass Valley