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Paul is big on fresh fish ... halibut
and skatefish are always on the menu
... and there is also a fish special each
day ... whitefish, salmon, perch, sole,
etc. ... roasted, sauteed, baked or
broiled.
In France, one of the biggest sellers
is beef Rossini, filet of beef tenderloin
with foie gras on a potato cake with
truffle sauce.
It is also served at Cuisine ... as are
appetizers like duck leg confit, with
purple mashed potatoes and blood
orange rosemary duck glaze ... and the
cold charturie plate of country pate,
venison pate and rabbit sausage with
fingerling potatoes, mustard and toast.
The dinners Paul prepares bring out
a great deal of his know-how in the
French cooking method ... France's
most popular fish, French turbot, is
available at Cuisine with veal bacon,
braised savory sausage, and oxtail beet
sauce ... Also a breaded skatefish,
sauteed with morels, fresh pea puree,
currant juice and garlic chive oil ...
Fresh sea bass wrapped in phyllo with
goat cheese and charred tomatoes ...
Diver scallops and foie gras, sauteed
with creamed leeks, summer corn, lob-
ster whipped cream and pomegranate
molasses.
And the bouillabaisse served at
Cuisine is much like you would expect
at a fine restaurant in Paris ... with
lobster, shrimp, scallops, bass, halibut
and mussels in a thyme-tomato-saffron
broth.
There's even a French breakfast
appetizer that is served anytime ...
although there is no such word as
breakfast in France ... It is known by
another name ... smoked salmon,
sunny-side-up quail egg, osetra caviar
and fennel dill sauce.
Studying pastry at the wonderful
Cordon Bleu in Paris is well indicated
by Paul's superb desserts ... port
poached pear with walnut ice cream
and port glaze ... And his lemon-lime
custard in a blueberry-lavender soup.
An exceptional chocolate-tasting fea-
ture has a different selection each day.
Also two flavors of hot souffles each
day ... Tell your server when placing
your dinner order because they are
made to order and 15 minutes should
be allowed for their preparation.
The pastries are made in a separate
dessert kitchen by Paul and his pastry
staff ... where they make their own ice
cream and sherbet as well ... plus the
brioche and French bread.
Cuisine's wine list includes 80 differ-
ent winos, with 18 by the glass or bot-
tle.
The old Fisher 666 that opened in

COMPLETE CARRY-OUT SERVICE ALSO AVAILABLE

Our beautifut banquet - rooms il.CCOPH444,0
up- to
250 people, are, - your disposatfrr all occasions.

• Corpora& breath- • Free, CO itSatatiVIS •

Shiva/ Dinners

9/28
2001

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