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
0 comentarios:
Publicar un comentario