Le Stick Nouveau
Presents…
Friday, October 2 & Saturday, October 3
5:00 p.m. & 8:00 p.m.
Seatings Available
Sunday, October 4
7:00 p.m. Seating Available
$75 per Guest
Reservations Required
479-981-3123
Amuse
Escargot with a Hazelnut Cream
2nd Course
Sea Scallop with a Lemon Pesto Vinaigrette
3rd Course
Fall Beer & Cheese Soup
Intermezzo
Mulled Wine Sorbet
5th Course
Cocoa Rubbed Pork Loin with a Blackberry Sage Sauce & Herb Risotto
6th Course
Prosciutto & Jalapeno Ice Cream
Le Stick Nouveau
5 Course Normandy Region Menu
Friday, September 25 & Saturday, September 26
5:00 p.m. & 8:00 p.m. Seatings
$65 per Guest
Reservations Required
479-981-3123
1st Course
Dukkah Encrusted Feta Wrapped in Prosciutto
2nd Course
Sharp Cheddar & Vegetable Soup
3rd Course
Calvados Sorbet
4th Course
Chicken Normandy with 6 oz. Airline Breast & Wild Mushrooms
Paired with Rosemary Sweet Potato Fries
5th Course
Apple Sponge Cake with Crème Fraiche
Friday, September 18 & Saturday, September 19
5:00 p.m. & 8:00 p.m. Seatings
$65 per Guest
Reservations Required
479-981-3123
1st Course
Duck Rillette with a Pea Puree
2nd Course
French Onion Soup
3rd Course
Champagne Punch Sorbet
4th Course
Filet Au poivre with 4 oz. Prime Filet & Asparagus Gratin
5th Course
Profiteroles
Friday, September 11 & Saturday, September 12
5:00 p.m. & 8:00 p.m. Seatings
$65 per Guest
Reservations Required
479-981-3123
1st Course
Pesto and Pine Nut Stuffed Mushroom
2nd Course
Pear and Gorgonzola Salad
3rd Course
Strawberry Mascarpone Ice Cream
4th Course
Prosciutto Wrapped Boursin Stuffed Chicken with Stone Ground Mustard Beurre Blanc and Parmesan Garlic Broccoli
5th Course
Puff Pastry stuffed with Stilton Cheese and a Pecan Glaze
Le Stick Nouveau
“For the Love Cheese”
Friday, September 11 & Saturday, September 12
5:00 p.m. & 8:00 p.m. Seatings
$65 per Guest
Reservations Required
479-981-3123
1st Course
Pesto and Pine Nut Stuffed Mushroom
2nd Course
Pear and Gorgonzola Salad
3rd Course
Strawberry Mascarpone Ice Cream
4th Course
Prosciutto Wrapped Boursin Stuffed Chicken with Stone Ground Mustard Beurre Blanc and Parmesan Garlic Broccoli
5th Course
Puff Pastry stuffed with Stilton Cheese and a Pecan Glaze
Friday, September 4th & Saturday, September 5th
5:00 p.m. & 8:00 p.m. Seatings
&
Sunday, September 6th
7:00 p.m. Seating
$55 per Guest
Reservations Required
479-981-3123
1st Course
Roasted Red Bell Pepper Hummus with Olive Tapenade, & House Made Pita
2nd Course
Chilled Zucchini & Basil Soup
3rd Course
Lime Sorbet
4th Course
Lamb Kababs with Tzatziki, Red Quinoa Feta Salad, Grilled Squash & Tomatoes
5th Course
Greek Orange Honey & Nut Cake
Friday, August 28 & Saturday, August 29
5 Course Set Menu
5:00 p.m. & 8:00 p.m. Seatings
$55 per Guest
Reservations Required
479-981-3123
1st Course
Onion Tart with Fennel
2nd Course
Tuna Salad Nicoise
3rd Course
Apricot Sorbet
4th Course
Provencal Short Rib with Olives & New Potatoes
5th Course
Strawberry Tiramisu with toasted Pistachios
Le Stick Nouveau
Presents… “Regions”
This week: Burgundy
Friday, August 21 & Saturday, August 22
5:00 & 8:00 p.m. Seatings
$55 per Guest
Reservations Required
479-981-3123
First: Oeufs Farcis A la Dijonaise (Deviled Egg) with Caviar
Second: Beet & Mixed Field Greens (C&C Farms) Salad with French Walnut Oil (Fresh Harvest) & Mustard Dressing
Third: Crème de Cassis Sorbet
Fourth: Gaston Gerard Chicken with Green Been Potato Salad
Fifth: Red Wine Poached Peach & “Funky Twig” Double Vanilla Bean Ice Cream
Le Stick Nouveau
First 5 Course Menu from Regions of France
Bordeaux
Friday, August 14 & Saturday, August 15
5:00 p.m. & 8:00 p.m. Seatings
$55 per Guest
Reservations Required
479-981-3123
First:
Shrimp Crevettes
Second:
Duck Confit Salad Landaise
Third:
Bordeaux Cherry Sorbet
Fourth:
Garlic & Rosemary Lamb Chop with Hericot Beans
Fifth:
Plumb Tart
Le Stick Nouveau Eureka Springs, AR
Donna’s Birthday Menu
Friday, August 7 & Saturday, August 8
5 & 8 pm $55 per Guest
479-981-3123
First: Escargot
Second: Grilled Crab Caesar
Third: Pear Lavender Sorbet
Fourth: Duck a l’ Orange
Fifth: Cheese, Fruit & Nut Charcuterie Board