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Dinner Menu

Make your reservation online

       


La Ballade Gourmande $59

or
Grand Tasting Menu $69
with Wine Pairings $35 (3 tastes)
or $49 (5 tastes)


or
A La Carte Menu


During Spring 2009
Restaurant JEAN-LOUIS is “no tie” casual.
Please tell your friends!





Gift Certificates Available
Also see our Lunch Menu


NEW: Chef-Bar Menu
4 stools overlooking the kitchen window

Sample of the chef-bar menu (changes every week):
Oysters shallot mignonette or Wasabi
Clam casino or vinaigrette
Sweetbread and foie gras salad
Beef cheeks in red wine Bordelaise sauce
Le poisson du Jour
and much more every day…



Wines by the Glass
Every night Linda or Peter open beautiful wines from our cellar
or new and exciting wines we just added to the collection.
Go ahead and taste. Cheers!


La Ballade Gourmande


Choice of Appetizer:

Our famous country style pâté with veal, pork and bacon
Dijon mustard and toast triangles

Or

Spring vegetable potage drizzled with Poppy seed oil sauce
Fresh herbs and grilled tomato with herbs

Or

Quickly sautéed rock shrimps
Served atop grilled vegetables medley with arugula – Lobster dressing


Choice of Main Course:

Scaloppini of salmon simply seared
Coulis of Italian parsley – Vegetables and basmati rice

Or

Farm raised Chicken braised in cast iron casserole
Champagne sauce cappuccino with Parisian Mushrooms and herbs

Or

Cassoulet Jean-Louis with garlic sausage, duck confit
Coco tarbais au jus with bacon

Or

Baked, steamed and raw vegetable Main Course
Emulsified olive oil old-fashioned vinaigrette. (Vegetarian)


Grand Tasting Menu

Master Chef Jean Louis Gerin, with Chef Cedric Lamouille
and their team, have specially designed this
five course tasting menu to introduce their special brand of cuisine
to their guests.

This menu has been purposely created to tease your palate
while exploring a broad range of flavors.

It will nurture and nourish all senses
while satisfying your appetite.


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

Pôelée de Foie Gras clouté au sel de l’Ile de Ré - 21
Sautéed Fresh Foie Gras slices dusted with sea salt from Ile de Ré
Aged sherry vinegar in duck à l’orange reduction


Appetizers

Caviar Tendresse pour Linda – 20
Three American Caviars tossed with sliced Belgium endive
folded in crème fraiche with lemon, cayenne and chive.
Created for my Wife Linda

Joue de boeuf braisée tout en douceur
Mini ravioli de Royan au jus de cuisson – 16

Beef cheeks, braised overnight in red wine with vegetables
Mini Royan Ravioles (tiny ravioli from the Rhône Valley)

Ris de veau en rillon sautéed au beurre
Salade de roquette et légumes grilles en vinaigrette des artisan Mouliniers – 16

Crisp sautéed sweetbread morsels served atop an arugula salad
with grilled vegetable and old fashioned Artisanal lemon vinaigrette.


Oxtail Consomme

Double Consommé de boeuf mitonné 5 jours- Feuilles de foie gras cru et poivre de Sichuan – 21
A perfect example of Jean-Louis’ expertise of classical grand cuisine

A must - Classic Double Oxtail Consommé (5 days of cooking and pampering)
Snow peas and Fresh Foie Gras slivers “Still Cooking” – Sichuan peppercorn


Day-Boat Fish

Médaillon de Lotte aux lardons, carottes boules et coeur d’artichaut
Américaine au beurre de thym - 38

Broiled medallion of Monkfish
with bacon bites, Parisian carrots and artichokes
Lobster sauce emulsified with thyme butter

Filet de sole de Long Island – Risotto aux legumes primtaniers
Jus de poulet émulsionné au beurre de truffe - 39

Pan sautéed Long Island sole filet
Risotto with spring vegetable ragout
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 - 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


Vegetables

Side vegetables to compliment your Main Course – 8
Medley of vegetables as a Main Course with a very green pea coulis – 35

Double Baked Vegetable Compote - Bouquet of Vegetable
Basmati rice - Mushrooms - Potato au Gratin - Sautéed Spinach



Meat - Poultry


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 – 40

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
Farce de quenelle de volaille aux fruits secs – Polenta aux truffes
Sauce du diable à la blanche d’Armagnac – 39

Organic boneless Vermont raised boneless Quail
Stuffed with poultry quenelle and dry fruits – Polenta with truffle butter
Devil sauce of white cognac and black pepper

Autruche brutalement saisie sur la fonte. Riche purée de pomme de terre
jus de framboise distille – 39

Quickly seared Filet of Ostrich
Green vegetables and divinely rich mashed potatoes
Veal jus, emulsified with raspberry old fashioned vinaigrette

Medaillons de Veau de lait doucement cuit a la poêle
Champignons du Connecticut – 40

Veal tender medallion slow cooked a la poêle
with local mushrooms and natural cooking juices


Thoroughly cooking meats, poultry, seafood, shellfish or eggs reduces the risk of foodborne illness


The Art at JEAN-LOUIS

DANIEL HUMAIR
Lithographie – Serigraphie - Gravure ea II/XV

JACQUES BOSSER
Serigraphie 2 Gravure 17/20

TONY SOULIER
Serigraphie 57/60 - Serigraphie 8/60 - Serigraphie ea XLII/I

THIBAUT DE REIMPRE
Lithographie XI/XV - Litographie XII/XV

Jean-Louis Gerin will happily contact the Artists and make all arrangements, should you have the desire and impeccable taste to purchase an oeuvre. Price list available.