A La Carte Menu
First Course
Japanese Deep Sea Scallop from Hokkaido 49
- Roasted with mushrooms and black truffle
- Pot-au-feu with celeriac, foie-gras and chicken consommé
- Baked tartare with “Marinière” sauce
Langoustine from Scotland 55
- “Civet” with red wine, mushroom and croutons
- Roasted with creamy bisque and chestnuts
- In a ravioli with parmesan cream sauce
Duck Foie-Gras 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 pot-au-feu with fall root vegetables and 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 Turbot fish from Brittany 93
- Turbot filet steamed with morel mushrooms and Amontillado sabayon
- Turbot soufflé in a crêpe with creamy Amontillado sauce
- Artichokes with cauliflower, morel mushrooms and purple potatoes
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 with foie gras, truffle and Madeira sauce
- Quenelle Lyonnaise made with the leg meat and truffle
- Celeriac, chestnut, butternut squash, rutabaga cooked like a risotto with truffle
Japanese Wagyu Beef A5 Miyazaki Prefecture 145
- Filet mignon roasted with red wine reduction
- Short rib like a “Bourguignon”
- Buttery mashed potatoes with mushrooms
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
- Breasts roasted with morel mushrooms
- Legs confit in butter with roasted potatoes and foie-gras
- White asparagus with morel mushrooms and kampot pepper sabayon
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