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French Cuisine Menu Highlights

This document is a menu from a French restaurant listing appetizers, entrees, sides, cheeses, and daily specials. It includes options like gruyere cheese puffs, escargot ravioli, steak tartare, poached egg with wild mushrooms, roasted chicken with chanterelles, beef cheek with potato puree, cassoulet, and bone-in ribeye for two people. The menu also provides an assortment of cheeses and sides such as pommes frites, spinach, and mushroom options.

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sblaskovich
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5K views1 page

French Cuisine Menu Highlights

This document is a menu from a French restaurant listing appetizers, entrees, sides, cheeses, and daily specials. It includes options like gruyere cheese puffs, escargot ravioli, steak tartare, poached egg with wild mushrooms, roasted chicken with chanterelles, beef cheek with potato puree, cassoulet, and bone-in ribeye for two people. The menu also provides an assortment of cheeses and sides such as pommes frites, spinach, and mushroom options.

Uploaded by

sblaskovich
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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HORS DOEUVRES | TO SHARE LES VERRINES | TO SHARE

GOUGRES AU GRUYRE | 7 FOIE GR A S TORCHON | 24 C ANARD CONFIT & LENTILLE S | 9


gruyre cheese puffs fig marmalade, sourdough duck confit, green lentils

RAVIOLI DESCARGOTS | 14 PAT EN CROTE | 16 CH VRE , BARIGOULE DE LEGUME S | 7


escargot, garlic-herb cream mche, all grain mustard goat cheese, pickled vegetables

PANISSE | 9 S TE AK TARTARE | 16 LE L APIN | 7


chickpea fries, anchovy bagna cauda smoked cream, radish, crispy farro rabbit rillette, olive, rosemar y

APPETIZER S LES FROMAGES


LOEUF POCH | 16 S AL ADE VERTE | 10 BRIE FER MIER | France, soft , cow
poached egg, vin jaune, wild mushroom butter lettuce, tarragon, shallot vinaigrette DELICE DE POITOU | France, semi -soft , goat
HOL ZHOFFER | Swit zerland , hard , cow
FLUKE CRUDO | 18 SOUPE DE TOPINABOUR | 14 S ECRE T DE COMPOS TELLE | France, wash rind , sheep
green olive, pinenut cream, preser ved lemon sunchoke soup, truffle cream, brioche FOUR ME D A MBERT | France, blue cheese, cow

S AL ADE WALDORF | 12 POIRE AUX | 12 THREE | 18 FIVE | 28


apple, yogurt, grape leeks , goat cheese, hazelnuts , seasonal marmalades , nuts & countr y bread
truffle vinaigrette

LES ENTRES PLATS DU JOUR


POULE T PAT TE ROUGE RTI | 29 S AINT JACQUE S | 32 MONDAY
roasted chicken, chanterelle, rutabaga, natural jus scallops , savoy cabbage, iberico ham QUENELLE LYONNAISE SAUCE AM RICAINE | 28
pike souffl dumpling, lobster sauce

CANARD A LORANGE | 34 C ABILL AUD & BR ANDADE | 32 TUESDAY


duck, parsnips, endive, orange duck marmalade cod, tomato confit, lemon, caper
RIS DE VEAU SAUCE DIABLE | 31
veal sweetbreads, sherry vinegar peppercorn jus

S TRIPLOIN AU POIVRE | 42 BOURRIDE | 30 WEDNESDAY


beef cheek , potato puree, watercress bass , saffron potato, littleneck clams , rouille
POT AU FEU DE BISON | 36
bison filet, beef broth, bone marrow, autumn vegetables

PORCELE T | 32 GNOCCHI DE POMME DE TERRE THURSDAY


suckling pig, blood sausage, celeriac, pear artichoke, brown butter, meyer lemon
CASSOULET | 34
APPETIZER | 16 MAIN | 28
duck confit & white bean, Toulouse sausage, pork belly

FRIDAY
DOVER SOLE MEUNI R E | 65
LES GARNITURES dover sole, butter

PE TITE S AL ADE VERTE | 7 POMME PUREE | 9 SATURDAY


butter lettuce, tarragon, shallot vinaigrette yukon gold potatoes , butter
CTES DE BOEUF (FOR 2) | 88
bone in ribeye, pomme frites, barnaise
MUSHROOMS | 11 POMME FRITE S | 8 *allow 30 minutes
shallots , fine herbs

EPINARD | 9
spinach, garlic chile

B RU N O DAVA I L LO N | CH EF C A R LOS M AT TA | CH EF DE CU I SI N E

B efore placing your order, plea se inform your ser ver if a per son in your pa rt y ha s a food allergy

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