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Les Classiques du Left Bank
Les Cocktails
Kir Royale $19 Bollinger Champagne with a dash of Crème de Cassis de Bourgogne
French Kiss $19 Bollinger Champagne and Cognac, with sweetened lemon
Martini Rive Gauche $13 Special Grey Goose Martini with stuffed olive and caper berry
“Can’t beat a Rita” (featuring Don Julio Blanco) $13 The Left Bank’s Grand prize winner in Vail’s first annual Margarita contest. Shh!, recipe is secret!
Les Hors d’Oeuvre – Appetizers
Escargots à la Bourguignonne $16 Escargots, baked in their shell with butter, garlic & parsley
Soupe de Tomates en Surprise $13 Fresh tomato soup topped with a puff pastry
Soupe à L’Oignon Gratinée $12 French Onion Soup
Bisque de Homard $14 Lobster Bisque
Saumon Cru à la Ciboulette $16 Thinly sliced raw salmon covered with lime juice, green peppercorns and chopped chives
Terrine de Foie Gras de Canard au Sauternes $24 Fresh Homemade duck liver pâté 1996 Château Suduiraut Sauternes – 3oz $25
Les Entreés – Main Courses
Bouillabaisse de Crustacés au Fenouil $40 Fresh Lobster, Shrimp, Scallops and Mussels served in a lobster broth with fresh fennel, Garlic croutons and rouille 2004 Mersault Les Clos Domaine Bouchard $59
Vol au Vent de Homard et Crevettes Sauce Homardine $39 Thin puff pastry shell, lined with spinach and filled with fresh lobster and shrimp, served with a creamy saffron sauce 2004 Chassagne Montrachet Louis Latour $79
La Truite Sautée à l’ Huile d ’Olive aux Câpres, Tomates et Fines Herbes $28 Fresh Boneless Trout sautéed with olive oil, capers, caper berries, tomatoes and fine herbs 2003 Pinot Blanc Cuvee Les Amours Hugel $ 39
Côte de Veau aux Asperges $43 Or Côte de Veau Rossini $49 Sautéed milk-fed veal chop, served with a demi-glaze and asparagus, OR Rossini which is the same dish with the veal chop topped with hot Foie Gras 2004 Gevrey Chambertin Perrot Minot $89
Steak au Poivre Blanc $36 Beef Filet, rolled in crushed white peppercorns with a cream, brown stock and cognac sauce 2003 Château Bernadotte Haut Medoc $79
Carré d’Agneau Rôti à Ma Façon (for two) Market Price Rack of Colorado Lamb, brushed with Dijon mustard, rolled in bread crumbs Provencal and roasted 2000 Château Brown $79
Les Desserts Tarte Chaude aux Poires $13 Thinly sliced pear on a puff pastry, brushed with peach glaze, topped with Vanilla Ice Cream
Soufflé au Chocolat, sauce Vanille (minimum 4 persons) $14 per person
Crêpes Suzette $13 Fresh homemade crêpes with orange zest sauce, flambéed with Gran Marnier
Chariot des Desserts $11 Pastry cart with homemade Desserts and Ice Creams
Le Menu D’Hiver
Les Cocktails
French Connection Martini $13 Absolute Raspberry Vodka with Crème de Cassis and a splash of pineapple juice
Mojito Martini $13 Bacardi Puerto Rican White Rum with sugar, lime and fresh mint
Pomme d’Amour Martini $13 Ketel One Vodka with Juice from Fresh Granny Smith Apples & squeezed Key Limes
Les Hors d’Oeuvre – Appetizers Les Huitres Rockefeller $18 Ocean fresh oysters on the half shell, gratinéed with spinach and homemade Hollandaise sauce
Les Pâtes aux Champignons $16 Sautéed fresh organic mushrooms, served on our homemade saffron pasta
Le Coeur d’Artichaud, l’Avocat et le Coeur de Palmier au Coulis de Tomates $17 Sliced artichoke heart, avocado and hearts of palm with a coulis of tomato
Le Saumon Fumé aux Crêpes $16 Peachwood Smoked Salmon, served with wheat crepes, sour cream, onions & capers
Le Tartare de Boeuf Couper au Couteau $19 Hand diced and chopped raw tenderloin filet, seasoned with onion, caper, cornichons, parsley, fresh anchovies, egg yolk, Tabasco and Worcestershire sauce – spiciness to order
Foie Gras de Canard Poëlé $24 Pan Seared fresh Duck Liver, served on Brioche with figs and apricots confit 1996 Château Suduiraut Sauternes – 3oz. $25
Golden Ossetra Caviar Market Price 1 oz. Chilled Golden Ossetra Caviar served with chopped onion, egg whites, egg yolks, capers, sour cream and blinis 1998 Perrier-Jouët Fleur de Champagne – $199
Les Entreés – Main Courses
Caille sur son Nid de Pomme de Terre $31 Fresh roasted, semi de-boned Quail stuffed with seasoned ground veal, mushrooms and foie gras, Flambéed, served on a potato nest 2004 Chambolle Musigny Vielles Vignes Perrot Minot $99
Cotellette de Cerf au Vin Rouge $38 Fresh sautéed Elk Chop, topped with organic mushrooms, served with a wine & cherry sauce 1999 Bourgogne Rouge Leroy $ 59
Coquille St. Jacques Griller et Lasagne de Legumes $29 Grilled Diver Sea Scallops served on a shell, with homemade primavera lasagna & a lobster sauce 2003 Beaune Clos St Landry Domaine Bouchard $79
Filet de Pompano et sa Vinaigrette Citroné $33 Pan-seared Pompano, served with a Bok Choy ragout, baby bell peppers and a citrus dressing 2004/05 Mâcon- Pierreclos le Chavigne Guffens-Heynen $75
Le Tournedo de Saumon Frais, Sauce Bearnaise – $28 Tournedo of salmon wrapped in bacon, served with ratatouille and a Bearnaise Sauce 2005 Sancerre la Moussiere A. Mellot $ 49
Filet de Beouf en Croute $39 Beef Wellington, tenderloin and caramelized onions, wrapped in a puff pastry and baked, served with a demi-glaze 2000 Château Cambon La Pelouse Haut Medoc $65
Le Menu
Selections by the Glass (5oz.)
White Wines
Red Wines
Sauternes
Sparkling Wines & Champagnes by the Bottle
— Winter 07/08 –
We are pleased to announce that we now accept Credit Cards
For Reservations call 970-476-3696 after 1pm Closed Sundays Management reserves the right to add 18% gratuity to any party
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| Updated: February 14, 2008 ©2008 The Left Bank Restaurant. Availability and prices subject to change. |
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