Dinner Menus

Post image for Dinner Menus

(click to go directly to menu)

Wines by the glass and wine pairings
Wine pairings are proposed to complement Le Grand Tasting Menu
3 tastes: $35 / 5 tastes $49

***Also see our Lunch Menu***

Sample Menu: $59 per person

Welcoming Amuse Bouche

Choice of Appetizers:

Jean-Louis signature organic salad
Turkey bacon crisp and truffle dusted brittle crepe
Or
Crayfish and smoked salmon quiche
Salmon Caviar whipped cream
Or
Duo of our own Foie gras terrine and country pate
Cranberry chutney – Baguette brushed with balsamic syrup
Or
Vegetarian Soup
lobster bisque – artichoke and parmesan potage

Choice of Main Course:

Small boat special fish steamed with fresh ginger – Red and white wheat with shrimp in grape leaf
Sherry wine beurre blanc foam with caviar
Or
Lobster a la folie
“cake, spring roll, soufflé, quenelle” – Rich lobster bisque liaison
Or
Rack of lamb slow cooked pink with rosemary
English pea and mint Martini – Double baked ratatouille – Kalamata olive au jus
Or
Braised Short rib Bourguignon style finish a la plancha
Bourguignon natural juice emulsified – Fingerling potato roasted in foie gras butter
Or
Vegan or vegetarian grand tasting

Tasting of dessert and Mignardises

Chef-Bar Menu: $49 per person

a view to the kitchen
The Chef-Bar offers options that encourage more frequent, more spontaneous QUICK BITES dining at JEAN-LOUIS. Enjoy a Plat Bourgeois, a salad, a dessert, a glass of wine …
- CHEF-BAR SPECIAL “At the chefs mercy”…let the chefs surprise you with multiple small plates.

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La Ballade Gourmande: $59 per person

Choice of Appetizer:

Our own country style pâté
Petite salad, Dijon mustard and toast point
or
Vegetable soup-coulis
this wholesome very modern approach to soup features the fundamental taste and nutrient of vegetables
or
Lukewarm Lentils salad
with fresh shallot, parsley and shrimp

Choice of Main Course:

Scaloppine of salmon quickly pan seared
Coulis of Italian parsley – risotto with red and white wheat
or
Oven sauteed morsels of duck confit and garlic sausage
on salad of spinach and coco tarbais with a l’orange vinaigrette
or
Organic chicken breast from Crystal valley farms, Indiana
Air chilled, zero antibiotics, braised “en pot au feu” with a hint of foie gras and spring vegetables
or
Today’s special Cuisine Bourgeoise
In the tradition of classical French comfort Grande Cuisine – Grand classical recipes that Jean-Louis recreates using his Nouvelle Classique approach
or
Baked, steamed and raw vegetable Main Course – Vegan or Vegetarian

COMPLIMENTARY Dessert

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Le Grand Tasting Menu: $69 per person
5 COURSES + AMUSE AND MIGNARDISES

As a chef, Jean-Louis’ cuisine illustrates his ability to innovate classic French cuisine using ingredients from around the globe. Throughout his thirty years as a chef, Jean-Louis has developed his own style, one that he refers to as “la nouvelle classique.” It is a full-flavored cuisine, one based on complex stocks, emulsions and reductions seasoned with Jean-Louis’ uncompromising taste for quality ingredients.

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A La Carte

Foie Gras $18
Notre terrine de Foie Gras maison
Our own Foie Gras Terrine, served with a small salad and warm raisin and fruit toast

Pôelée de Foie Gras cloutée au sel de l’Ile de Ré (extra $2)
Sautéed fresh Foie Gras slices dusted with sea salt from Ile de Ré
Aged sherry vinegar in duck à l’orange reduction

Oxtail Consommé (extra $3)
Double Consommé de boeuf mitonné 5 jours – Feuilles de foie gras, pois gourmand et poivre de Sichuan
A perfect example of Jean-Louis’ expertise of classical grand cuisine. A must – Classic Double Oxtail Consommé, snow peas and Foie Gras slivers – Sichuan peppercorn.

Salad $16

Trio de Caviar Américain organique. Endive et crème aigre (extra $3)
Three American Caviars tossed with Belgium endive, folded in sour cream with lime juice, cayenne and chive

Tout petit supions juste passe dans la poêle ; Micro de Renée la fermière. Sauce homard
Mini cuttlefish quickly pan seared in olive oil with Renee’s micro salad – lobster bisque dressing
Renee Giroux is a young CT farmer whom grows a special blend of micro salad specifically for Jean-Louis.

Ris de veau en rillons croquants et légumes décrués au beurre
Crisp sautéed morsels of sweetbread with crunchy warm vegetables salad – Foie gras vinaigrette

Escalope de saumon frais au jus de persil
Scaloppine of salmon quickly pan seared – Coulis of Italian parsley – mini and seaweed salad

Day-Boat and Line-Caught Fish $38

Médaillons de lotte en pauchouse blanche Braisage rapide au vin blanc, légumes et soupçon de jus de poulet
Monkfish medallion pan sauteed then shortly braised in white wine, spring vegetables and a hint of chicken jus

Saint Jacques brutalement saisies sur la fonte – Risotto crémeux et légumes
Glace de viande émulsionné au beurre et truffe
Diver Sea scallops brutally seared on cast iron
Risotto with red and white wheat – Veal demi glace jus emulsified with truffle butter

Filet de Vivaneaux à la vapeur de gingembre
Salade d’algues et roquette – coulis de tomate au gingembre pickled
Filet of red snapper gently steamed with fresh ginger
seaweed salad – vegetable bouquet – fresh tomato coulis and pickled ginger

Today’s local fish catch – Market price
All our fish are from day boat fishing. We NEVER buy fish that are not traceable

Meat & Poultry $38

Filet mignon de boeuf à la poêle – Gratin de pommes de terre et sauce Bordelaise
Filet mignon of beef pan sautéed – My grandmother’s potatoes au gratin
Reduction of red wine sauce Bordelaise

Agneau massé au pain d’épice, poêlé doucement à l’huile d’olive
Olive Kalamata et coulis de poivron – ratatouille en deux cuissons
Lamb filet mignon or rack massaged with gingerbread spices
Kalamata olive au beurre – Roasted red pepper coulis au jus
Double baked ratatouille with raw tomato and chopped scallion

Médaillon de filet mignon de veau; Glace de jus de veau aux échalotes et champignons du jour
Medallion of Veal tenderloin sauteed in truffle butter
Reduction of veal jus demi glace – Mushroom ragout and vegetables

Vegetables

Welcome to vegetarian and vegan gourmands
Side vegetable: $8 – Choice of 3 for appetizer $18
Medley of vegetable Main Course – $38
Ratatouille Compote – Bouquet of Vegetables – Risotto with red and white wheat
Quinoa – Potato au Gratin – spinach compressé – Mushroom ragout

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