A La Carte
Foie Gras & Oxtail Consommé
Notre terrine de Foie Gras maison – 18
Our own hand crafted Foie Gras terrine
Served with a small salad and warm raisin and fruit toast points
Also available for sale
online
Pôelée de Foie Gras cloutée au sel de l’Ile de Ré – 19
Sautéed fresh Foie Gras slices dusted with sea salt from Ile de Ré
Aged sherry vinegar in duck à l’orange reduction
Double Consommé de boeuf mitonné 5 jours - 19
Feuilles de foie gras cru et poivre de Sichuan
A perfect example of Jean-Louis’ expertise of classical grand cuisine
A must - Classic Double Oxtail Consommé (five days of slow cooking)
Snow peas and fresh Foie Gras slivers “Still Cooking” – Sichuan peppercorn
Soups & Salads
Caviar Tendresse pour Linda – $19
Three American Caviars tossed with Belgium endive
folded in crème fraiche with lemon, cayenne and chives
Salade de lentilles du Puy a la pomade d’ail –$16
poêlee rapide de fruits de mer. Beurre blanc au jus de Poulet a l’anis
French green lentils “du Puy” with spring garlic puree.
Bouquet of seafood quickly sautéed with shallots
Deglazing with poultry jus, anis and beurre blanc emulsion.
Ris de veau en rillons sautéed au beurre
Salade de roquette et légumes croquants- Emulsion de foie gras – $15
Pan sautéed sweetbread morsels served atop an arugula salad
with crisp sautéed vegetable and emulsion of foie gras.
Day-Boat Fish
Gougeonnette d’espadon de l’Atlantic
Capre, perle d’onion, carotte boule au bacon fondu.
Sauce Armoricaine au vin rouge. $38
Gougeonnette of Atlantic Swordfish
with caper, crouton, Parisian carrots, pearl onion tossed with melted bacon
Red wine Lobster sauce
Saint Jacques brutalement saisies sur la fonte – Risotto aux légumes
Jus de poulet émulsionné au beurre de truffe - $37
Diver Sea scallops brutally seared on cast iron
Risotto with vegetable ragout
emulsified chicken juice with truffle butter
Filet de Vivaneaux à la vapeur de gingembre
Salade d’algues et de haricot vert – Beurre blanc de tomate au pamplemousse- $38
Filet of red snapper gently steamed in lobster jus with fresh ginger
Seaweed salad with green beans – tomato beurre blanc with grapefruit
Today's local fish catch - Market Price
All our fish are from day boat fishing
We NEVER buy fish that are not traceable
Vegetables
Side vegetables to compliment your Main Course – 8
Medley of vegetables as a Main Course with a pumpkin pulp coulis – 35
Double Baked Vegetable Compote - Bouquet of Vegetable
Risotto - Mushrooms - Potatoes au Gratin - Sautéed Spinach
Meat & Poultry
Filet mignon de boeuf à la poêle – Gratin de pommes de terre de mon enfance
Sauce Bordelaise de vin rouge reduit et demi glace de viande – $38
Filet mignon of beef pan sautéed – My grandmother’s potatoes au gratin
Reduction of red wine and demi glace en Bordelaise
Autriche brutalement saisie sur la fonte. Riche purée de pomme de terre
La sauce du Diable a la blanche d’Armagnac – $38
Quickly seared Filet of Ostrich – served rare to medium rare
Green vegetables and divinely rich mashed potatoes
The Devil sauce with white Armagnac and crushed black pepper
Agneau massé au pain d’epice.
Salpicon d’olive au jus de viande – ratatouille en deux cuisson – $37
Lamb filet mignon or rack (depending on market) massaged with gingerbread spices.
Chopped olives in meat jus – double baked vegetables and fresh herb mélange.
Thoroughly cooking meats, poultry, seafood, shellfish or eggs reduces the risk of foodborne illness
Le plat BOURGEOIS
Available with Menu "La ballade gourmande," a la carte $37 or at the chef-bar
In the tradition of classical French grande cuisine “Cuisine Bourgeoise”
rediscover marvelous grand classic recipes that Jean-Louis has de-structured then rebuilt with his
“Nouvelle classic” techniques.
Will it be, Boeuf Bourguignon, Bouillabaisse, Cassoulet, Veal Osso Bucco...?
