miércoles, 13 de enero de 2010

Des menus français



Les Hors D'Oeuvres

La Cassolette d'escargots Bourguignonne

Baked Imported Escargots in Herb Garlic Butter

9.00

Les petoncles and nymphes cafe de Paris

Scallops and Frog Legs Sauteed with a Five Spices Sundried Tomatoes Vermouth Sauce

10.00

Aigo saou de maules a l'aioli

Steamed Mussels with Shaved Garlic, Oven Dried Tomatoes Tarragon, Anchovies and Demi Glace

9.00

Mouclade Charentaise

Steamed Mussels with White Wine, Shallots, Saffron, Curry and Clove Sauce

9.00

L'assiette de pates du terroir

Assorted Mixed Pates with Cornichons Aspic and Toasts Point

8.00

L'assiete d'huitres fraiches aspec sa mignonette

Chilled Fresh Oysters on the Half Shell with Shallot Horse Radish Vinegar

10.00

Les huitres chaudes en bienville

Baked oysters with Cajun Tasso Ham Crumbs and Mushroom Gratinee in Romano Sauce

10.00

Les huitres Rockefeller

Baked Oysters with Creamed Spinach and Gratinee with Champagne Sauce

10.00

La saumon fume de Norvege

Thin sliced cold smoked Norwegian Salmon with Caper Onion and Toast Point

9.00

Les perles de caviar au blinis a la ciboulette

Golden Potato Blinis Creme Fraiche Chive with choice of Caviar Sevruga or

Beluga

55.00

75.00

Le Plateau de Neptune

Chilled Assortment of Shrimp, Oyster, Yellow Fin Tuna with Lemon Wedge, Capers and Horse Radish Dressing

16.00


Les Soupes

La potage Parisien

Leek and Potato Creme Soup

6.00

Les Salades

La salade printaniere

Assortment of Baby Field Green with Herb Lemon Virgin Oil Vinaigrette

6.00

La salade payeanne

Belgian Endives Radicchio Applewood Smoked Bacon and Grana Parmesan

8.00

La salade de crottin de chevre sur son lit d'aubergins

Grilled Eggplant Salad on a Bed of Young Meaclun and Warm Goat Cheese Balsamic Dressing

9.00

La salade de canard au pomme and noix et vinaigrette au sirop d'erable

Duck Salad with Granny Smith Apple Candied Pecan and Maple Vinaigrette

12.00

Le salade de homard

Warm Lobster Salad with Caviar Sauce

16.00

Les Entrées

Le coquilles St. Jacques au porto

Day Boat Jumbo Scallops Sauteed with Asparagus and Shiltake Mushrooms in a Port Wine Sauce

24.00

Le homard roti waleska

Baked Maine Lobster with Truffle Emulation on a Bed of Chanterelles

Market Price

Les scampi St. Tropez

Sauteed Tiger Shrimps with Garlic Paprika Pernod Beurre Blanc

24.00

Le saumon rosette sauce Champagne

Baked Salmon served with Champagne Sauce

24.00

Bouillabaisse

Fridays and Saturdays

25.00

Le poisson du jour

Our Daily Fresh Fish Selection

25.00

Le plateau de Fruit de Mar Royale for TWO or more

Chilled Seafood Platter with steamed Maine Lobster, Jumbo Tiger Shrimps, Oysters on the 1/2 shell, Crab, Black Mussels, Calamari, served with Lemon Cocktail Sauce and Sauce Gribiche (horse radish cream)

Market Price

Le ris de veau des gourmets

Crispy Sweet Bread Medallions in Madera Wine Sauce with Wild Mushroom Ragout

23.00

Le canard a l'orange

Traditional roasted duck with Grand Marnier Orange Sauce

24.00

Le contre filet marchand de vin aux echalottes confites

Seared prime NY steak to perfection served in Pinot Noir sauce and candied shallots

25.00

Les medallions de veau a La Normandie

Tender veal scaloppini sauteed with apple, mushroom and Calvados cream sauce

23.00

Le mille fanti au courgettes de tomato d'or sauce a l'estragon

Napoleon of eggplant with grilled portabello mushroom, yellow tomato and tarragon vinaigrette

16.00

Le filet de lapereau sauvage panee au noisette

Young wild rabbit loin crusted with hazelnut served with spinach and fennel honey vinegar orange zest sauternes sauce demie glace

23.00

Ballotine de volaille Washington

Stuffed free range chicken breast with tender spinach, oyster mushroom and sweet corn served in shallots whiskeysauce

19.00

Le filet mignon deslignace

Seared Filet Mignon topped with Chanterelle Mushroom, Asparagus in Sherry Cream Sauce

27.00

Le carre d'agneau tourangelle sauce moutarde a l'ancienne

Tender New Zealand Rack of Lamb serve with Harricots Verta and Flageoleta Whole Grain Mustard Sauce

26.00

Le carre de sanglier roti a la facon des vignerons

Roasted Wild Boar Chops Wine Maker Style with Rosemary, Garlic and Cabernet sauce

26.00

Les cotes d'agneau grillees bearnaise

Tender Broiled New Zealand Lamb Chops served with Bearnaise Sauce

26.00

Le filet d'elan, roti sauce smitane

Roasted Elk Tenderloin with Chestnut and Mushroom Coulia of Shallets and Sherry Sauce

27.00

L'ours roti a la St. Hubert

Black Bear Loin Medallion Roebuck Style with Artichoke, Chestnut and Black Currant Port Wine Vinegar Sauce

27.00