Escargot

Escargot Bourguignonne    18

Mushroom Cap, Garlic, Pernod Butter, Asiago Cheese

-          Escargot - (ehs-kahr-GOH) French for “snail”

-          Bourguignonne – (boor-gee-NYO/N) French term for “as prepared in Burgundy,” one of France’s most famous gastronomic regions. Meat is braised in red wine and usually garnished with small mushrooms and white onions.

-          Pernod – (pehr-NOH) a yellowish, licorice flavored liquor similar to absinthe. It is very popular in France and is usually mixed with water, which turn it whitish and cloudy

-          Asiago Cheese – (ah-SYAH-goh) hailing from Italy, Asiago has a rich flavor that can be pleasantly sharp in aged versions. It is made from whole or partially skimmed cow’s milk, which may be pasteurized or raw. Depending on the age of the cheese, the rind ranges from elastic and straw colored to hard and brownish grey. The interior ranges from semisoft and ivory colored to hard and deep gold.