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

Le Stick Nouveau

Friday, July 31 & Saturday, August 1
5:00 pm & 8:00 pm
$55 per Guest
Reservations Required
479-981-3123

1st Course
Smoked Beef Carpaccio

2nd Course
Field Greens with Blue Cheese Crumble, Nuthouse Crème Brule Walnuts & Strawberry Vinaigrette

3rd Course
Blood Orange Sorbet

4th Course
Coq Au Vin With Roasted Garlic Mashed Potatoes

5th
White wine Poached Pair

Le Stick Nouveau

Friday, July 24 & Saturday, July 25
5:00 p.m. & 8:00 p.m. Seatings

$55 per Guest
Reservations Required
479-981-3123

1st Course
Shrimp Cake with a Watermelon Hot Sauce

2nd Course
Quinoa Salad with Tomato & Capers in a Purple Cabbage Cup

3rd Course
Lemon Thyme Sorbet

4th Course
Pork Schnitzel with Pedro Ximenez Reduction & Citrus Slaw

5th Course
Arkansas Peach Pie with the Funky Twig Double Vanilla Bean Ice Cream

Le Stick Nouveau Presents…..
“Around the World in 80 Minutes”
Friday, July 17 & Saturday, July 18
5:00 p.m. & 8:00 p.m Seatings
$55 per Guest
Reservations Required
479-981-3123

1st Course
French White Truffle Pomme Frites with Red Bell Pepper Aioli
2nd Course
Spanish Spicy White Bean & Sweet Corn Gazpacho
3rd Course
Barbados Grapefruit Sorbet
4th Course
Argentinian Chimichurri & Hanger Steak with Wild Mushroom Risotto
5th Course
Italian Tiramisu

Friday, July 10 & Saturday, July 11
5:00 p.m. & 8:00 p.m Seatings
$55 per Guest
Reservations Required
479-981-3123

1st Course
Tuna Poke & Spicy Mayo topped with White & Black Sesame Seeds

2nd Course
Tomato & Mozzarella Salad with the Nuthouse Mango Chile Almonds tossed in Fresh Harvest Olive Oil & White Balsamic

3rd Course
Tart Cherry Sorbet

4th Course
Colossal Shrimp Cajun Linguine Pasta

5th Course
Tapioca Pudding with Compressed Kiwi & Watermelon

Independence Day Firework Inspired Tasting Menu

Friday, July 3 & Saturday, July 4

5:00 p.m. and 8:00 p.m. Seatings

Reservations Required

$55/Guest

Reservations Required 479-981-3123

1^st Course

Cajun Andouille Sausage Bruschetta with Fresh Harvest Balsamic Reduction

2^nd Course

Cream of Poblano Soup

3^rd Course

Pineapple Chile Sorbet

4^th Course

Chipotle Pork Loin with a Cilantro Blueberry Salsa on Quinoa

5th Course
Chocolate Dipped Puff Pastry stuffed with Deb’s Strawberry Lavender Pepper Jam and Pepper Jam Frosting

Last Weekend of June
Friday, June 26 & Saturday, June 27
5:00 p.m. & 8:00 p.m. Seating’s
Reservations Required   479-981-3123
$55/Guest

1 st Course
Brie &  Bacon Jam Puff Pastry with Honey & Fresh Harvest’s Balsamic
2 nd Course
Summer Vegetable Soup
3 rd Course
Strawberry Cantaloupe Sorbet
4 th Course
Chicken Cordon Bleu with a Sage Derby Mornay, Confit Potatoes & Garlic Green Beans
5 th Course
Ellen’s Pâtisserie White Chocolate & Blueberry Cheesecake

Friday, June 19 & Saturday, June 20

5:00 p.m. & 8:00 p.m. Seating’s

Reservations Required      479-981-3123

$55/Guest

 

1^st Course

Dusted Truffle Powdered Popcorn with Caviar

 

2^nd Course

Fresh Strawberry, Apple wood Smoked Bacon & Feta Crumble on Greens with a Strawberry Vinaigrette

 

3^rd Course

Peach Sorbet

 

4^th Course

Chicken Fried Duck Breast, Madeira Gravy Grilled Potato Salad with an Apple Walnut Slaw

 

5^th Course

Blackberry Cobbler & The Funky Twig’s Double Vanilla Ice Cream