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Appetizers
Le Canard, La Caille Spiced Duck Breast, Fig Gastric Reduction, Micro Arugula $19
Tartare D'Agneau á la Française Diced Lamb, Granny Smith Apple, Mustard, Chive, Poached Egg $18
Escargot á la Bourguignonne Baked Escargot, Garlic Parsley, Butter Brioche, Chervil $17
Le Foie Gras Pan Seared Foie Gras, Saffron Poached Pear, Baklava $23
Les Noix de Saint-Jacques Pan Seared Scallops, Served with Lobster Cappuccino $20
Cocktail de Crabe au Saumon Fumé Sur un Lit de Coulis à L' Avocat Crab Cocktail with Smoked Salmon and Avocado Coulis $22
Le Fromage Artisanal $15
Soupe du Jour Priced Daily
Artisans Spicy Curried Carrot Soup $9
La Salade du Chef Chef Jacques' Caesar Salad Strawberries, Roasted Corn, Avocado $10
La Salade Artisans Mixed Greens, Lemon Vinaigrette, Caramelized Bacon $9
Three Course Business Lunch Soupe du Jour or Salade Business Entrée Le Dessert du Jour $25 |
Entrées
L'Agneau
Seared Lamb Loin Au Jus Fingerling Mashed Potatoes,
La Volaille et son Homard Roasted Frenched Chicken Breast, Lobster Tail Armoricaine Sauce, Parmesan Risotto, Asparagus $35 Le Faux Filet Pan Seared New York Strip, Béarnaise Cantal Potatoes au Gratin, $39
Le Saumon Tasmanian Salmon Skin Caramelized Pistou Sauce, Orange Braised Belgium Endives Creamy Risotto, Asparagus $35 Le Poisson du Pacifique Chilean Seabass Pistachio Crusted Mussels Velouté Creamy Risotto, $38
Le Filet de Boeuf au Poivre Beef Tenderloin Black Pepper Crusted Green Peppercorn Sauce, Fingerling Potatoes Rôties, Haricot Verts $38 Le Poisson du Golfe Pan Seared Gulf Snapper, Saffron Tomato Broth $36
La Bouillabaisse Marseillaise Sea Scallops, Mussels, Catch of the Day, $35
add Lobster Tail $12 Pièce de Boeuf Braisée au Four Slow Oven Braised Short Rib, Okinawan Sweet Potatoes, $34 Chef's Gastronomique Five Course Le Foie Gras Les Noix de Saint-Jacques Le Poisson du Pacifique Le Filet de Bœuf au Poivre Soufflé Glacé au Grand-Marnier $78 |
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Chef's Gastronomique Five Course ($78 per person - $128 with wine pairing per person)
Amuse Bouche
Le Foie Gras Pan Seared Foie Gras, Crème de Cassis Demi-Glace Saffron Poached Pear, Baklava Domaine Cauhape, Jurancon, France 2007
La Noix de Saint-Jacques Pan Seared Scallop, Spinach Ravioli, Beurre Blanc Served with Lobster Cappuccino Albert Bichot, Chablis, France 2009
Le Poisson du Pacifique Chilean Seabass Pistachio Crusted Mussels Velouté Creamy Risotto, Fava Beans Fritz, Chardonnay, Russian River Valley, California 2010 or Morgan, Pinot Noir, Santa Lucia Highlands 2011
Le Filet de Boeuf Beef Tenderloin Black Pepper Crusted Green Peppercorn Sauce, Fingerling Potatoes Rôties, Haricot Vert Morgan Veeder Winery, Cabernet Sauvignon, Napa Valley 2010
Soufflé Glacé au Grand-Marnier GrandMarnier Frozen Soufflé, Almond Jaconde Cake Raspberry Linzer Cookie |
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