Barren River Lake State Park will offer diners a “Taste of France” Sept. 15

   Barren River Lake State Park will offer diners a “Taste of France” this Thursday, Sept. 15, as the second destination on the park’s “Taste of Europe” series of fine dining. The Driftwood Restaurant in the Louie B. Nunn Lodge will be serving the French menu from 5-9 p.m.
   The cost of the buffet is $14.95, drink and tax are not included.
   The series will continue Sept. 29 with a “Taste of Italy,” and Oct. 6 with a “Taste of Germany.”
   Bon Appetit!
Boeuf Bourguignon A stew of beef, onions, celery, carrots and mushrooms and burgundy wine, served with buttered noodles.
Coq au Vin A French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic.
Coquilles Saint-Jacques au Gratin Classically served in a scallop shell, this special dish consists of scallops in a creamy wine sauce, topped with breadcrumbs or cheese and browned under a broiler.
Gigot à la Bordelaise Roasted leg of lamb stuffed with various vegetables and served with Bordelaise sauce.
Various French styled breads.
Consommé Julienne Richly flavored vegetable stock garnished with a variety of julienne vegetables.
Bisque d’Ecrevisses Creamy soup flavored with Crawfish.
Asperges à la Hollandaise Sauteed Aparagus topped with a rich butter and eggs sauce.
Chou-fleur au Gratin Steamed cauliflower divided into bouquets coasted with sauce Mornay amd fresh grated Parmesan and browned.
Haricot Verts au Beurre d’Ail French beans blanched and finished with garlic butter.
Pommes de Terre Duchesse A potato croquette mixture piped into star shapes and browned in the oven.
Assortment of fresh simple salads and composed salads.
Chaud-froid de Saumon Poached Salmon served cold, coated with Chaud-froid sauce and accompanied with crackers and condiments.
Pouding au Pain à la Française French bread Pudding.
Pommes Bonne-Femme Baked Apples.
Pories Melba Whole Pears poached in vanilla syrup and finished with Raspberry sauce.
Crepes Suzette A crêpe with a hot sauce of caramelized sugar, orange juice, lightly grated orange peel and Grand Marnier on top, which is lit.

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