Le Clos - Fernandina Beach, FL

seasonal

pork & chicken liver pate served with cornichons & crusty baguette

crispy with piquant sauce

baby leaf spinach, field greens, beetroot, sun-dried berries, carrot strings, sprouts, warm crusted goat cheese, dressed with balsamic vinaigrette

snails in garlic butter, parsley, served with crusty baguette

sautéed organic chicken breast with tomato, capers, lemon zest citrus beurre blanc, baby leaf spinach and herbed whipped potato

linguini tossed with shallots, garlic sun-dried tomato, squash ribbons, seasonal mushrooms & fresh herbs

seared, then roasted, with shallots, capers, and tomato finished with a citrus beurre blanc, served with garden vegetable, herbed whipped potato

pan seared certified angus beef with roasted shallots, mushrooms & pommes frites

mountain rainbow trout, iron skillet, shallots, tomato, capers, served with herbed whipped potato and garden vegetable

garden salad, chef's entree selection, dessert

sautéed in olive oil, with shallots. served with pasta tossed with our garden herbs, sun-dried tomato, fennel, baby leaf spinach and chevre

pan seared diver scallops. served with pasta, fresh herbs, and baby leaf spinach, finished with a citrus beurre blanc and tomato concasse

seared ahi tuna dressed with a ginger-soy reduction, served with herbed whipped potato and julienne vegetable

hudson valley duck breast, seared, then roasted, finished with a ginger soy reduction, served with seasonal mushrooms, garden vegetable and herbed whipped potato

pork tenderloin seared, then roasted served with seasonal mushrooms, garden vegetable and herb whipped potato

with creme anglaise

with caramel sauce

orange peco, iced

green, green ginger, calm, passion, awake, or earl gray

regular or decaf

s.pellegrino (sparkling, 1l), panna (still, 1l)