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November 29 - December 13, 2020

$39 Three-Course Dinner Menu

5pm - Close

$1 from every Restaurant Week meal benefits the FGCU Food & Beverage Scholarship.

(*) Gluten-Free


Your Choice of ...

Provençal Fish Soup
Smoothly Blended, served with Gruyère, Rouille and Croutons


Mesclun Mixed Green Salad *
Watermelon, Cherry Tomatoes, Shallots, Fresh Herbs and a Sherry Tarragon Vinaigrette


Orange and Fennel Salad *
with Pears and Fennel Velouté, Raisin and Pine Nuts 

Homemade Smoked Salmon *
Marinated with Citrus Vinaigrette, Served with Strawberries and Arugula

Lysielle's Lorraine
Quiche with Bacon and Gruyere Cheese



Your Choice of ...

Chilean Sea Bass
Couscous Taboulé and a Red Pepper Citrus Sauce

Loup de Mer *
Grilled skin-on à la Plancha, served with Parmesan Gratinated Fennel and a Lemon Caper Sauce


Moules-Frites *

Pan-Grilled Mussels with Lemon, served with French Fries.

Choice of Garlic Parsley Sauce or Roquefort Sauce

Duck Leg Confit *
Orange and Grand Marnier Demi-Glace, served with Mango Fries and Sweet Potato Gratin 

Pork Shank *
Marinated and Slowly Cooked with Au Jus Sauce, served with Apple Purée and Broccolini

Coq Au Vin *
Chicken Leg cooked Sous-Vide served with Mashed Potatoes, Pearl Onions, Baby Carrots and Mushrooms


Your Choice of ...

Apple Tarte Tatin
Served with Vanilla Ice Cream


Warm Chocolate Cake

Lava Cake served with a Hazelnut Crème Anglaise (10-Minute Preparation)

Vanilla Bourbon Crème Brûlée *

Warm Pear Frangipane Tart
Served with Lavender Ice Cream


Melody of Ice Cream and Sorbet *
3-Scoops of Your Choice
Ice Cream:  Vanilla, Chocolate, Coffee, Lavender
Sorbet:  Strawberry, Raspberry, Mandarin

Crêpe Suzette au Grand Marnier

Served with Mandarin Sorbet

Served with Vanilla Ice Cream and Chocolate Sauce


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