A La Carte
Foie Gras
Notre terrine de Foie Gras maison – 19
Our own hand crafted Foie Gras terrine
Served with a small salad and warm raisin and fruit toast points
Also available for sale
online
Foie Gras d’oie de France- cloutée au sel de l’Ile de Ré – 21
Giffle au vinaigre de sherry
French goose foie gras dusted with sea salt from Ile de Ré
Aged sherry vinegar in duck à l’orange reduction
Mini potato cocotte and fresh cranberry
Jus de queue de boeuf - Oxtail Consommé – 21 (bowl)/17 (tea cup)
Double Consommé de boeuf mitonné 5 jours
Feuilles de foie gras 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 melting Foie Gras slivers – Sichuan peppercorn
Appetizers
Caviars organiques des fleuves du Colorado – 20
Le caviar blanc, le caviar de Saumon sauvage et celui d’esturgeon
Tendrement enveloppes de creme – juste pour Linda
Three American organic caviars
white fish caviar, salmon wild caviar and sturgeon light black caviar
folded in crème fraiche, Belgian endive, lemon, cayenne and chive - Created for my Wife Linda
Joue de boeuf braisée tout en douceur – 16
Mini ravioli de Royan au jus de cuisson
Beef cheeks slowly braised overnight in red wine with vegetables
Mini Royan Ravioles (tiny ravioli from the Rhône Valley) dropped in jus with raw tomato
Ris de veau en rillon sautéed au beurre
Feuilles de roquette et tranches de radis noir au bouillon - emulsion de foie gras – 16
Crisp sautéed sweetbread morsels served atop an arugula salad
with sliced fresh horseradish in bouillon and emulsion of foie gras
Timbale de lapin a la feve de chocolat
sans les os mais avec les piments broyes, Minuscule pincée de piment d’espelette AOC – 15
New Jersey rabbit braised in wine with a dash of real Mexican mole
Served boneless with cocktail onion and a dust of certified AOC piment d’Espelette.
Day-Boat Fish
Tranche de Lotte aux lardons, carottes Vichy et coeur d’artichaut
le tout mitonné en Américaine au vin rouge - 38
Medallion of Monkfish
with bacon bites, Parisian carrots, pearl onions and artichokes
Lobster extraction blended with a red wine Bordelaise sauce
Filet de sole de Long Island – Risotto au Swiss de Wisconsin
Jus de poulet émulsionné au beurre de truffe - 39
Pan sautéed Long Island sole filet
Risotto with vegetable ragout and Wisconsin rapé
emulsified chicken juice with truffle butter
Filet de Vivaneaux à la vapeur de gingembre
Salade d’algues et de haricot vert – Beurre blanc au pamplemousse froid - 39
Filet of red snapper steamed in jus with fresh ginger
Seaweed salad with green beans – 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
Basmati rice - Mushrooms - Potatoes au Gratin - Sautéed Spinach
Meat - Poultry - Hunt
Filet mignon de boeuf à la poêle
Gratin de pommes de terre de mon enfance
Glace de viande à la réduction de vin rouge en Bordelaise – 39
Filet mignon of Beef pan sautéed
My grandmother’s potatoes au gratin
Reduction of red wine and demi glace en Bordelaise
Grosse caille élevée pour nous par la ferme Cavendish du Vermont
farcie de quenelle de volaille aux fruits sec
Gâteau de polente aux truffes – Sauce du diable à la blanche d’Armagnac – 39
Organic boneless Vermont raised Quail poached then lightly sautéed
Stuffed with poultry quenelle and dry fruits – Polenta cake with truffle
Devil sauce of white Armagnac and black pepper
Palombe d’Ecosse au whiskey Americain
La jambe en cuisson longue et la poitrine en allee-retour
Pomme purée aux chataignes – 39
Scottish Wood Pigeon flambé with Kentucky Bourbon
(or another Scottish bird, depending on the hunt)
Breasts are served rare to pink and legs are braised overnight
in flambé red wine reduction with port and a dash of cream
Divinely rich mashed potato with Chestnut
Jarret de Chevreuil et petites cerises a la gnole
Petite pomme comme des croesons(*) – Morceaux de courge à la tartiflette – 38
Venison Osso Bucco with dark plums and cherries braised in cast iron
Ladies apple and pumpkin chunks with melted cheese
(*)Croesons apples are found around lake Annecy and most of Haute Savoie region.
They are used for cider first then distilled to make the famous (and undrinkable) gnole, a grappa-like family booze.
Thoroughly cooking meats, poultry, seafood, shellfish or eggs reduces the risk of foodborne illness
