After a sampling of the full bar, a half-bottle of Dry Creek Fumé Blanc is great with the first course. Try the deeply smoked salmon dressed with fresh young pastis-scented leaves, red onion, cucumber, a lightly vinegary dressing, then move on to a lovely carpaccio of beef w/ capers, lemon, olive oil, chives, and pepper.
Most entree prices hover at the fifteen dollar mark. One of the best of these is the pork tenderloin confit with shredded cabbage, deeply browned apples, and caramelized onions. If you've read any Tom Robbins novels, you're familiar with the mantra, "Yum." This dish is the edible version.
- Excerpt from French Kiss Fringale Offers a Posh Take on the Traditional Bistro by Tracie Broom
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