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Four-Course French Dinner with Option for Wine for Two or Four at Le Sanglier French Restaurant (Up to 59% Off)

Le Sanglier French Restaurant
4.3

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40-year-old eatery presents fish dumplings, coq au vin, or pork tenderloin in a peppercorn sauce during four-course dinner with wine

Choose from Four Options

  • $59 for a four-course French dinner for two ($140 value)
  • $115 for a four-course French dinner for four ($280 value)
  • $79 for a four-course French dinner for two with two glasses of wine ($164 value)
  • $159 for a four-course French dinner for four with a bottle of wine ($320 value)

Each person receives one starter, appetizer, entree, and dessert.

Choice of first course:

  • Onion soup
  • Soup of the day
  • Dinner salad

Choice of appetizer:

  • Sauteed garbonzo bean (humus) tomato sauce
  • Escargots in garlic butter
  • Fish dumpling (quenelle) with nantua sauce

Choice of entree:

  • Bass with saffron sauce
  • Coq au vin (chicken legs cooked in a red wine sauce)
  • Pork tenderloin with three peppercorn sauce

Dessert:

  • Chef’s choice

Need To Know Info

Promotional value expires 120 days after purchase. Amount paid never expires. Reservation required, same day reservations accepted. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Valid only for prix-fixe menu. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services. Learn about Strike-Through Pricing and Savings

About 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.

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