Soup or salad, a choice of three appetizers including duck pâte, a trio of entrees including coq au vin, and the chef's choice of dessert
Le Sanglier French Restaurant
Le Sanglier first opened its doors more than 40 years ago, and, according to Gayot, it still stands as "a delightful remnant from an era when French cuisine was strictly for special occasions." The low-lit, lodge-like environment is home to equally rustic, yet refined French classics, which are artistically plated and delivered to gourmands during dinner hours along with pours of a traditional French beverage, wine. The chefs spend their evenings searing wild-boar chops, spooning balsamic-vinegar sauce over free-range chicken, and filling pastry shells with savory blends of sautéed mushrooms.