©2018 Saint Francis' Hermitage

contact@StFrancisHermitage.org

Phone: (608) 735 - 4015

Open: Sat. & Sun. 7am to 8pm

Special Menus

for

Mother's Day!

Friday night, May 4th, 6-9pm

sat. may 5th, 12-3pm & 6-9pm

sun. may 6th, 12-3pm & 6-9pm

Menu #1 - $37.95

 

~ First Course ~

Touraine's Curly Salad with Fried Bacon Pieces

Little curly salad served traditionally

in French Bistrots to open up your appetite!

 

~ Second Course ~

French Antilles Style Chayotes (Cristophenes)

in Saint James' Shells

Taste again the delicacy of this exotic vegetable

in a perfectly succulent dish au gratin!

A true French culinary experience not to be missed.

~ Third Course ~

Duck Conserve with Pilgrim's Potatoes

and a Spinach Purée

 

~ Fourth Course ~

3-Cheese Selection from the Cheese Maker Friar

 

~ Firth Course: Dessert ~

10-Dessert Trolley from our St Roger Abbey

French Organic Pâtisserie

 

Menu #2 - $37.95

 

~ First Course ~

Touraine's Curly Salad with Fried Bacon Pieces

Little curly salad served traditionally

in French Bistrots to open up your appetite!

~ Second Course ~

Delicious Burgundy Snails with Garlic,

Butter and Parsley; Come with Toasts

Traditional dish in French gastronomy

and a specialty from the Burgundy Terroir.

~ Third Course ~

Hermitage Style Puff Salmon

with a Cauliflower Gratin

A refined and savory dish: salmon

in a puff pastry shell.

~ Fourth Course ~

3-Cheese Selection from the Cheese Maker Friar

~ Firth Course: Dessert ~

10-Dessert Trolley from our St Roger Abbey

French Organic Pâtisserie

 

Menu #3 - $35.95

 

~ First Course ~

Touraine's Curly Salad with Fried Bacon Pieces

Little curly salad served traditionally

in French Bistrots to open up your appetite!

~ Second Course ~

A Quiche Lorraine Duo with Ham and Broccoli

Quiche Lorraine is among the most emblematic recipes of our Terroir.

It has probably been served on Lorraine tables at least

since the 14th century. It is a kind of exquisite,

salty pie highly appreciated by connoisseurs.

~ Third Course ~

Marengo Veal served with

a Delicate Vegetable Assortment

A distinguished Chef of Napoleon, concerned with his task

of feeding the starving troops in Italy, created this delicious

sauté inspired from the Italian « Osso Bucco » and known

under the name of Marengo Veal.

~ Fourth Course ~

3-Cheese Selection from the Cheese Maker Friar

~ Firth Course: Dessert ~

10-Dessert Trolley from our St Roger Abbey

French Organic Pâtisserie

 

 

 

Menu #4 - $35.95

 

~ First Course ~

Touraine's Curly Salad with Fried Bacon Pieces

Little curly salad served traditionally

in French Bistrots to open up your appetite!

~ Second Course ~

Onion Soup à la Française

This recipe is attributed to King Louis 15: one day,

as he returned late to his hunting cabin,

since he only had butter and onions available to

have dinner, he made a legendary soup with them!

~ Third Course ~

Delicatessen Hermitage Pork Chop served with 3 Purées

(Sweet & Regular Potatoes and Split Peas)

Delicious pork chop cooked the old way, which butchers

would offer in olden times as dish of the day.

A gourmet dish from our French regions.

~ Fourth Course ~

3-Cheese Selection from the Cheese Maker Friar

~ Firth Course: Dessert ~

10-Dessert Trolley from our St Roger Abbey

French Organic Pâtisserie

BOOK A TABLE TODAY

AND INDICATE

YOUR MENU CHOICE!

< Click Here >

* Drinks are not included in the Menus;

Gratuity: 10%.

Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have medical conditions.​​Allergen Information: These products are manufactured in a facility that processes other products which may contain soy, dairy, wheat, tree, nuts, shellfish, fish, peanuts, and eggs and may contain traces of all of the above.