Menu du Chef
ENTRÉES FROIDES - COOL APPETIZERS
COCKTAIL de CRABE - $15
Jumbo lump crabmeat folded with avocado in a lemon mousseline presented with a verrine of chilled gazpacho and micro-greens.
CHARCUTERIE ET FROMAGES - $12.50
A tapas style plate of prosciutto, saucissons and imported cheeses
alongside almonds, roasted peppers and olives.
ENTRÉES CHAUDES - WARM APPETIZERS
SAINT-JACQUES du CHEF - $15
Our Jumbo sea scallops are always a good way to start dinner.
Find out on the blackboard how Chef Hitri prepares them today.
BLANQUETTE de RIS de VEAU - $12.50
Succulent veal sweetbreads braised in a white veal stock with mushrooms,
served with our truffled macaroni and cheese.
PETIT BŒUF BOURGUIGNON - $12.50
An appetizer version of the classic beef in a red wine reduction with pearl onion and carrot.
FOIE GRAS de CANARD POËLÉ - $15
Seared duck foie gras on a Waldorf-inspired salad of crisp apple, pear, celery and walnuts.
Sauternes is available by the glass to accompany your foie gras.
SOUPE du JOUR - $12.50
Today’s soup, ask your waiter or consult the blackboard.
SALADES
SALADE GRAND-PÈRE
Our original house salad of Boston lettuce in a mustard vinaigrette with walnuts and lardons.
($2.50 when you order a Menu du Chef Main Course, $5. otherwise)
SALADE d’ENDIVES
Belgian endive, sliced pear and Roquefort with lettuce chiffonade and toasted pine nuts
in a buttermilk and Roquefort vinaigrette.
($5. when you order a Menu du Chef Main Course, $7.50 otherwise)
PLATS de RÉSISTANCE - MAIN COURSES
FILET de BŒUF au POIVRE - $30
Prime beef tenderloin served with a black-peppercorn sauce and a gratin of potatoes topped with Bosque blue cheese. (NO “Well Done” Please.)
CARRÉ d’AGNEAU RÔTI - $30
Roasted rack of Australian lamb in a whole grain mustard sauce alongside pearl couscous tossed with Moroccan merguez and a piquillo pepper stuffed with Brazos Valley feta cheese.
MAGRET de CANARD MONTMORENCY - $30
Seared Moulard duck breast in a sour cherry sauce accompanied by a ragoût of fingerling potato, Brussels sprout and duck confit. (The duck is cooked medium to medium rare.)
CÔTE de VEAU aux TRUFFES - $36
A thick-cut veal chop with a black truffle demi-glace together with a brochette of veal sweetbreads and mushroom. Served with mini-ratatouille and rosemary whipped potato.
FILETS de LAPIN en CHEMISE - $30
Our rabbit tenderloins are wrapped in bacon with fresh tarragon then roasted and served with a mushroom sauce alongside fresh tagliatelle.
POISSONS du JOUR - $30
Today’s fresh fish: ask your waiter or consult the blackboard.
SOLE de DOUVRES AMANDINE - $36
One of the best fish there is, our Dover sole is cooked whole in lemon butter with toasted almonds and deboned for you. (When available. Limit of two orders per table.)
FROMAGE et DESSERTS
ASSIETTE de FROMAGES - $10
Local and imported cheeses.
TUILE aux MÛRES - $12.50
Mixed berries warmed in raspberry liquor with fromage blanc in a crunchy pistachio-coconut “cup”.
GÂTEAU au CHOCOLAT FONDANT - $12.50
Warm chocolate “melting cake”. Requires pre-ordering.
DESSERTS FROM THE TRAY - $10
Crème Brulée, Tarte Tatin, Raspberry Tart, Brandy Ice, Floating Island.
