Spring Prix Fixe At Le Bec-Fin

Chef Georges Perrier is expanding his 3-course prix fixe dinners at Le Bec-Fin this Spring. The seasonal $35 menu is now available Monday through Friday all night long.

Among the options are a rabbit terrine appetizer and a main course rib eye with pomme de terre, carrot confit, sauce Bordelaise.

See the complete menu after the jump.

Appetizer
(Choice of 1)

Rabbit Terrine
Rustic Toast, Moutarde Violette

Braised Red Beet Salad
Goat Cheese, Candied Walnuts and Citrus Vinaigrette

Soup du Jour

Field Greens Salad
Tossed in White Balsamic and Walnut oil Vinaigrette

Main Course
(Choice of 1)

Organic White Feathered Chicken
Roasted Cauliflower, Brussel Sprouts, Lamb Bacon, Sherry Vinegar Sauce

8oz Prime Rib Eye
Pomme de Terre, Carrot Confit, Sauce Bordelaise

Olive Oil Poached Scottish Salmon
Braised Belgian Endive, Toasted Farro, Zinfandel Beurre Rouge

Dessert Cart
Your Choice of one dessert from off our Award winning dessert cart

Vegetarian Options Available Upon Request

Le Bec-Fin [Official Site]