Pâtes à la Truffe
Homemade pasta served with julienne of summer
truffles (V)
Summer Menu 2019
- All
- Hors d’Oeuvres de la Maison
- Hors d’Oeuvres Chauds – Hot Appetizers
- Hors d’Oeuvres Froids – Cold Appetizers
- Salades
- Spécialités de la Maison
- Poissons et Crustacés
- Viandes et Volailles
- Délices de la Maison Chauds
- Les Cocktails
- Pour commencer…
Hors d’Oeuvres de la Maison
Blinis au Saumon Fumé et Caviar
Mini pancake topped with sour cream, peachwood smoked salmon and Osetra caviar
Hors d’Oeuvres Chauds – Hot Appetizers
Soupe à L’Oignon Gratinée
French onion soup
Soupe de Tomates en Surprise
Fresh tomato soup topped with a puff pastry
Bisque de Homard
Homemade lobster stock seasoned with saffron, thickened with cream and lobster meat (GF)
Escargots à la Bourguignonne
Escargots baked with butter, garlic, parsley
Foie Gras de Canard Poëlé
Pan-seared fresh duck liver, served on a bed of seasonal fruit confit
Hors d’Oeuvres Froids – Cold Appetizers
Tartare de Boeuf
Hand-chopped beef filet served with onions, capers Fresh, homemade duck liver pâté marinated in cornichons, anchovies, seasoned to order
Terrine de Foie Gras de Canard
Fresh, homemade duck liver pâté marinated in Sauternes, grilled bread
Coeur d’Artichaud, l’Avocat et le Coeur de Palmier au Coulis de Tomates
Sliced artichoke heart, avocado, hearts of palm, tomato
coulis
Saumon Cru à la Ciboulette
Thinly-sliced raw salmon, lime juice, green peppercorns
and chives
Prime Osetra Caviar
1oz. Israeli Prime Osetra caviar
served with traditional accoutrements
Salades
Salade d’Epinards et Fromage de Feta
Baby spinach leaves tossed in a shallot and ginger
vinaigrette. Topped with feta cheese and a beef chip
Salade d’Endive aux Pommes
Belgium endives, apples, spicy candied pecans tossed in
Roquefort vinaigrette
Spécialités de la Maison
Carré d’Agneau Rôti
Rack of Colorado lamb brushed with Dijon mustard,
rolled in bread crumbs Provençal
Dover Sole Meunière
Whole, pan-seared Dover Sole, served in a lemon,
butter, parsley sauce. De-boned tableside
Poissons et Crustacés
Truite Grenobloise
Fresh boneless trout sautéed in olive oil, served with
capers, caper berries, lemon, grape tomatoes
Saumon Grillé
Fresh all natural wild Scottish salmon filet grilled
served with a Béarnaise sauce
Vol au Vent de Homard
Thin puff pastry shell lined with spinach, filled with
fresh lobster, shrimp, asparagus, served with a saffron
cream sauce
Bouillabaisse de Crustacés au Fenouil
Fresh lobster, shrimp, scallops and mussels served in a
lobster broth with fresh fennel, garlic croutons and a
side of rouille
Viandes et Volailles
Wagyu NY Strip
Grilled Wagyu Beef NY Strip, served with a Bordelaise
sauce
Steak au Poivre Blanc
Beef filet rolled in crushed white peppercorns, served
with a cognac cream sauce
Magret de Canard a l’ Orange
Pan-seared duck breast sliced thin, served with
an orange gastrique
Côte de Veau aux Asperges
Sautéed, milk-fed veal chop, served with asparagus and a veal demi-glaze
Rossini style is the same dish but topped with a slice of pan-seared hot foie gras
Côte de Veau Rossini
Sautéed, milk-fed veal chop, served with asparagus and a veal demi-glaze
Rossini style is the same dish but topped with a slice of pan-seared hot foie gras
Délices de la Maison Chauds
Soufflé au Chocolat
Valrhona chocolate soufflé
Vanilla crème anglaise
Soufflé au Citron
Lemon soufflé
Grand Marnier crème anglaise
Tarte Chaude aux Pêches
Fresh peach tart
Homemade vanilla ice cream
Assiette de Fromages – Serves One / Serves Two
Assortment of fine French cheeses accompanied by crackers and bread
Crème Brulée
Îles Flotantes
Poached meringue floating atop crème anglaise
Adorned with caramelized sugar
Gâteau aux Amandes et Chocolat
Almond cake layered with Valrhona Chocolate mousse
Topped with Valrhona Chocolate ganache
Crêpes Suzette
Two crêpes, orange caramel, tableside Grand Marnier flambè
Homemade vanilla ice cream
Casolette
Pecan brittle cassolette, homemade pecan brittle ice cream
Caramel sauce, nougatine
House-made Ice Cream and Sorbe
Please ask server for daily selection
Les Cocktails
Kir Royale
Henriot Blancs de Blancs, Créme de Cassis Bourgogne
Corpse Reviver
Bombay Saphire, cointreau, lillet blanc, absinthe, lemon juice, cherry garnish
The Ford
Bombay Sapphire, dry French vermouth,
benedictine, orange bitters, orange twist
The Original Manhattan
Woodford Reserve, sweet vermouth, dash
bitters, Luxardo maraschino cherry
Quiet Storm
Makers Mark, Aphrodite bitters, orange bitters,
vermouth, ginger beer, lemon juice,
simple syrup
Rive Gauche Martini
Special Grey Goose martini with Roquefort stuffed olives & caper berries
The Harpoon
Ketel One, pomegranate liqueur, lime juice, cranberry juice
Paloma
Patron tequila, grapefruit juice, sprite, soda water, salted rim
Mexican Martin
Herradura Anejo, Saint Germain, agave nectar and fresh lime juice
Negroni Blanc
Bombay Dry Gin, Suze, Bianco Vermouth,
Lemon twist
Pour commencer…
Shot o’ Bisque
Homemade lobster bisque served in an espresso cup
Burrata
Fresh burrata, micro arugula, cherry tomato pesto, balsamic reduction
Shrimp Cocktail
Wagyu Sliders
3 wagyu medallions served served on brioche with Béarnaise sauce
Lobster Roll
Main Lobster seasoned with celery, onion, fennel, lemon, mayonnaise, mini baguette
Meat and Cheese Board
Saucisson, proscuitto, bresaola, assortment of cheese, fresh bread
Escargots à la Bourguignonne
Escargots, baked with butter, garlic & parsley
Beef Tartare
Hand chopped filet, mixed with onions, capers, cornichons, egg yolk, parsley, seasoned with cayenne to order
Foie Gras
Seared foie gras or cold pâté served with grilled bread homemade jam