Le Stick Nouveau’s
5 Course Tasting Experience
$78/Guest
Reservations Required: 479-981-3123
Friday, December 3rd 7:00 p.m.
Saturday, December 4th 7:00 p.m.
Sunday, December 5th 7:00 p.m.
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First Course
Charcuterie

Second Course
Roasted Red Bell Pepper Cream Soup

Third Course
Lavender Blueberry Sorbet

Fourth Course
Salmon en Papillote / Champagne Beurre Blanc
Black Rice / Vichy Carrots

Fifth Course
Mille-Feuille / Vanilla Bean Custard / Berry Compote

Thanksgiving Weekend
5 Course Tasting Experience

$78/Guest
Reservations Required: 479-981-3123

Friday, November 26th 7:00 p.m.
Saturday, November 27th 7:00 p.m.
Sunday, November 28th 7:00 p.m.

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First Course
Stacked Apple Salad / Goat Cheese / Walnuts

Second Course
Butternut Squash Soup

Third Course
Cranberry Sorbet

Fourth Course
Deconstructed Lobster Mac-N-Cheese Pot Pie
4 oz. Cold Water Lobster Tail / Three Cheese Mac
Puff Pastry / Mushrooms / Peas / White Truffle Oil

Fifth Course
Buttercake
Strawberry Cabernet Peppercorn Reduction

Le Stick Nouveau Presents…
“Tea Time”
5 Course Tasting Experience

$78/Guest
Reservations Required: 479-981-3123

Friday, November 19th 7:00 p.m.
Saturday, November 20th 7:00 p.m.
Sunday, November 21st 7:00 p.m.

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First Course
Chai Brined Shrimp / Fried Wonton / Pineapple Salsa

Second Course
Purple & Green Cabbage / Tomato / Peanuts / Scallions
Tri Colored Organic Carrots / Green Tea Leaf Dressing

Third Course
Lavender Chamomile Sorbet

Fourth Course
Sweet Tea Pork / Pickled Mustard Seed
Lemon Asparagus / Gratin Dauphinoise Potato

Fifth Course
Matcha Crepe Cake

Le Stick Nouveau’s
5 Course Tasting Experience
$74/Guest
Reservations Required: 479-981-3123
Friday, October 22nd 7:00 p.m.
Saturday, October 23rd 7:00 p.m.
Sunday, October 24th 7:00 p.m.
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First Course
Charcuterie
Curated Meats & Cheeses / Our In-House Made Pickles
Second Course
Warm Normandy Vegetable Soup
Third Course
Peach Lavender Sorbet
Fourth Course
4 oz. Sea Bass / Red Bell Pepper Orzo / Arugula
Lemon Vinaigrette
Fifth Course
Chocolate Crepes / Berry Compote / Chambord Cream

Le Stick Nouveau Presents…
“Bon Appetit”
5 Course Tasting Experience

$74/Guest
Reservations Required: 479-981-3123

Friday, October 15th 7:00 p.m. SOLD OUT
Saturday, October 16th 7:00 p.m. SOLD OUT
Sunday, October 17th 7:00 p.m.

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First Course
Escargot / Concasse / Toast Point

Second Course
Her Covert Salad / Tomato / Pickled Egg / Bacon Crumble
Red Wine Vinaigrette

Third Course
Blackberry Sorbet

Fourth Course
Beef Bourguignon / Bacon / Wild Mushrooms
White Wine Risotto

Fifth Course
Red Wine Poached Pear

Le Stick Nouveau Presents…
“You’re Bacon Me Crazy”
5 Course Tasting Experience
$74/Guest
Reservations Required: 479-981-3123
Friday, October 8th 7:00 p.m.
Saturday, October 9th 7:00 p.m.
Sunday, October 10th 7:00 p.m.
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First Course
Ahi Tuna
Sauce Vierge / Greens / Bacon Vinaigrette

Second Course
Cream of Bacon Soup
Chive / Peppercorn Candied Bacon

Third Course
Tomato Bacon Sorbet

Fourth Course
Bacon Wrapped Shrimp
Linguini / Sherry Bacon Beurre Blanc
Roasted Red Bell Pepper / Tomato / Spinach

Fifth Course
Bacon & Jalapeno Vanilla Bean Ice Cream

“We’ll Make This Cheesy For You”
Another Collaboration with Eureka Charcuterie

5 Course Tasting Experience
$74/Guest

Reservations Required:479-981-3123

Friday, October 1st 7:00 p.m.
Saturday, October 2nd 7:00 p.m.
Sunday, October 3rd 7:00 p.m.

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First Course
“Goat Cheese” / Lachsschinken
Arugula / Bacon / Sweet Onion / Lemon Vinaigrette

Second Course
Herbed Shallot Soup / “Comte Les Fins” Cheese

Third Course
“Lemon Stilton Cheese” Sorbet

Fourth Course
4 oz. Filet / “Taleggio Cheese” Mornay
Charred Lemon Broccoli / Mashed Potato Puree

Fifth Course
Blueberry “Bayley Hazen Blue Cheese” Cheesecake
Created by Karin at “Route 62 General Store”

Le Stick Nouveau’s
Labor Day Weekend
5 Course Tasting Experience

$65/Guest
Reservations Required: 479-981-3123

Friday, September 3rd 7:00 p.m.
Saturday, September 4th 7:00 p.m.
Sunday, September 5th 7:00 p.m.

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First Course
Smoked Beef Carpaccio

Second Course
Spring Mix / Walnuts / Bacon Crumble
Spiralized Carrot / Sundried Tomato Vinaigrette

Third Course
Lavender Sorbet

Fourth Course
Salmon en Papillote / Wild Rice / Asparagus
Champagne Beurre Blanc

Fifth Course
White Wine Poached Pear