A La Carte Menu
First Course
French Duck Foie-Gras from Landes 55
- Duck foie-gras cooked “Au Torchon” served with toasted brioche
- Duck foie-gras seared and served with port wine sauce, dates and white onion
- Duck foie-gras ravioli with black truffle cream sauce
Coturnix Quail from Vermont 45
- Quail “galantine” with foie-gras and black truffle
- Quail quenelles with caramelized onion velouté
- Roasted quail breast with “Verjus” sauce, chestnut purée and squash
Japanese Deep Sea Scallop from Hokkaido 49
- Scallop roasted “au poivre” with cauliflower purée
- Scallop steamed with leeks and mussels, dry vermouth creamy sauce
- Scallop soufflé with black truffle
Escargot baked “à la Bourguignonne,” in the shell with garlic and parsley butter 21
French onion soup baked with baguette croutons and Comte cheese 21
Caesar Salad Fait Maison 21
Second Course
French Dover Sole from Normandy 93
- Dover sole filet "Normande" with White wine, mussels, shrimp and mushrooms
- Mussels, shrimp, potato and mushroom "ragoût" in Normande creamy sauce
- Potato and parsley whipped puree with sautéed mushrooms
Lobster from Maine 119
- Lobster tail cooked with champagne, rice foam
- Lobster claws with artichoke, foie gras and black truffle
- Risotto with black truffle and creamy lobster bisque
Organic Golden Chicken from Pennsylvania 89
- Breast “Demi-deuil” poached with black truffle and Albuféra sauce
- Raviolis stuffed with poached leg and foie-gras, black truffle cream
- Roasted vegetables with black truffle and chicken jus
Japanese Wagyu Beef A5 Miyazaki Prefecture 145
- Beef filet mignon "Rossini" with foie-gras, black truffle and "Perigueux" sauce
- Grilled beef tongue with "Perigueux" sauce and mushrooms
- Dauphine potato
Lamb raised in the Rocky Mountains on high altitude 95
- Rack roasted with mint and olive sauce
- Leg slow baked with olive oil and garlic on “Champvallon” potatoes
- Eggplant with zucchini, peppers and tomato
Squab raised in Central Valley, California 109
- Squab breasts roasted on the bone, cabbage with smoked bacon
- Squab legs and cabbage stuffed with onion, smoked bacon and truffle
- Creamy polenta with onions, bacon and truffle
Cheeses
(Traditionally in France, the cheese course is served between the Maine course and the dessert.)
French raw milk cheeses trolley-cart, home-made chutneys and breads 19
Desserts
French Classics 23
- Baba au Rhum : sponge cake soaked in rum syrup and lightly whipped cream
- Profiterole : Chou puff stuffed with home-made vanilla ice cream,
topped with hot chocolate sauce
- Poire au Vin : fresh pear poached in red wine with home-made black currant sorbet
Chef's Signatures 23
- Crêpe stuffed with orange soufflé,
flambée with Grand-Marnier and caramelized orange sauce
- Crispy Guanaja 70% chocolate and hazelnut praline cake
with roasted arabica coffee bean sauce and home-made orange marmalade
- Crème Brûlée with Madagascar Bourbon vanilla and Demerara sugar
Home-Made ice creams and sorbets : a variety of chef’s assortment of 5 23
Fait Maison Brandy Alexander :
made with home-made vanilla bean ice cream and cognac 15