Menu du Chef
ENTRÉES FROIDES - COOL APPETIZERS
ASSIETTE DE CANARD “The Duck Plate” - $12.50
There are many ways to enjoy duck. This plate features our favorite duck charcuterie and includes: Duck Foie Gras Terrine, Duck Rillettes, Duck Salami and Duck Prosciutto. Served with smoked almonds, fig jam and toasted baguette.
HUITRES DU MAINE AU FOUR - $15
Crispy Blue Point oysters presented in the half shell
on top of creamed spinach sprinkled with American Iberico ham.
SALADE SAINT-EMILION - $12.50
A visit to the south of France with tomato and fresh mozzarella topped with Pistou Niçois and olive oil alongside fresh fig and a chiffonade of Jambon de Pays (prosciutto).
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.
RIS DE VEAU - $12.50
Succulent veal sweetbreads over a butternut squash purée with exotic mushroom fricassée.
FOIE GRAS DE CANARD À LA COMPOTE DE CITRON - $15
Seared duck foie gras with a lemon curd compote and thyme scented jus.
Sauternes is available by the glass to accompany your foie gras.
LOBSTER SOUFFLÉ - $15
(only on Thursdays)
SOUPE du JOUR - $12.50
Today’s soup, ask your waiter or consult the blackboard.
SALADES
SALADE GRAND-PÈRE - $2.50/$5.00
Our original house salad of Boston lettuce in a mustard vinaigrette with walnuts and lardons.
SALADE d’ENDIVES - $5.00/$7.50
Belgian endive, sliced pear and Roquefort with lettuce chiffonade and toasted pine nuts in a buttermilk and Roquefort vinaigrette.
PETITE SALADE COMPOSÉE - $5.00/7.50
A mid course version of our Salade Composée from the Menu Classique -see description, last page -
PLATS de RÉSISTANCE - MAIN COURSES
FILET DE BŒUF “CHEZ SERGE” - $36
Prime beef tenderloin sauced in a reduction of syrah finished with mirepoix and black truffle, served with mashed potato and green asparagus.
(NO “Well Done” Please.)
STEAK AU POIVRE - $30
Black Angus New York strip served in a classic Cognac and black peppercorn sauce alongside our Pommes Frites. (Our steak is aged in house, hand cut and trimmed nicely. “Un excellent steak-frites”).
CARRÉ D’AGNEAU AUX ÉPICES - $30
Roasted rack of Australian lamb spiced with rosemary and caraway
alongside merguez and potato “hash”.
MAGRET DE CANARD FORT DE FRANCE - $30
Seared Moulard duck breast with a golden raisin and rum sauce
accompanied by roasted cauliflower with duck confit.
(The duck breast is cooked medium to medium rare.)
POISSONS du JOUR - $30
Today’s fresh fish: ask your waiter or consult the blackboard.
SOLE de DOUVRES AMANDINE - $39
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.)
ASSIETTE DE LÉGUMES - $30
The Chef is always happy to prepare a vegetable plate as a main course featuring all our fresh vegetables and your choice of starch.
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 FONDANT au CHOCOLAT - $12.50
Warm chocolate “melting cake”. Requires pre-ordering.
DESSERTS FROM THE TRAY - $10
Crème Brulée, Tarte Tatin, Raspberry Tart, Brandy Ice, Floating Island.
