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Filet Mignon with Fois Gras |
 Presented February, 2007
by Executive Chef and General Manager, David W. Smith
©WM The Restaurant (restaurant now closed)
 Begin with WM’s Cioppino, made with fresh clams, smapper, shrimp, scallops and king crab. Follow this with a lovely, housemade Foie Gras Tourchon.
The main course: Filet Mignon with Fois Gras served with a rich Bordelaise Sauce. Finish the meal with a sweet, Chocolate Menage a Trois. Ooh La La!!!
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