Dinner Menus

Post image for Dinner Menus

(click to go directly to menu)

Wines by the glass and wine pairings
Every night Linda or Peter open beautiful wines from our cellar, or new and exciting wines we just added to the collection. (Wine pairings are proposed to complement Le Grand Tasting Menu)
3 tastes: $35 / 5 tastes $49

***Gift Certificates Available. Also see our Lunch Menu***

Chef-Bar Menu – $49 per person

a view to the kitchen
The Chef-Bar offers guests gently-priced options that encourage more frequent, more spontaneous dining at JEAN-LOUIS.In addition to the menu created for Chef-Bar, Plat Bourgeois is also available. 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 with veal, pork and bacon
Dijon mustard and balsamic reduction
Or
Vegetables medley en potage
Fresh herbs mélange and roasted nuts
Or
Fall vegetables and mushroom ragout
Sautéed mushroom sauce with truffle butter

Choice of Main Course:

Scaloppine of wild salmon quickly pan seared
Coulis of Italian parsley beurre blanc – Vegetables and rice gâteau
Or
Leg of duck confit and garlic sausage glazed with sauce à l’orange
on salad of spinach and coco tarbais with mushroom, carrot and pearl onions
Or
Cuisine Bourgeoise
In the tradition of classical French spirit and comfort grande cuisine. Grand classical recipes that Jean-Louis “de-structured then rebuilt” using his Nouvelle Classique approach.

Also available:
Baked, steamed and raw vegetable Main Course – Vegan or Vegetarian

Choice of Dessert (from 3 options)

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Le Grand Tasting Menu – $69 per person

Master Chef Jean Louis Gerin and his team have specially designed this five-course tasting menu to introduce his special brand of cuisine. 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.

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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 & Soup $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 à la black & blue tomate mûre pressée en coulis et basilic froissé. Salade de roquette.
Cuttlefish (very young octopus seppioline) quickly seared black & blue ripe tomato coulis and herbs – Arugula salad

Ris de veau en rillons croquants sautés au beurre sur salade d’épinard et légumes
Crisp sautéed morsels of sweetbread with vegetables atop spinach salad

Soupe aux trois lentilles et escargots de Bourgogne
Lentils trio cooked in chicken jus with garlic, wild Burgundy snails and herbs

Vegetables

Side vegetables to complement your Main Course: $8

Medley of vegetables as a Main Course – $38
Vegetable Compote – Bouquet of Vegetables – Risotto – Mushroom – Potato au Gratin – Spinach

Day-Boat and Line-Caught Fish $38

Loup de mer de la cote Est grille sous les écailles
Onion au vinaigre, carotte boule au bacon fondu. Beurre blanc de tomate basilic.
East coast Strip Bass from pan seared skin-up.
Parisian carrots and pearl onion tossed with bacon. Fresh tomato beurre blanc coulis with basil.

Saint Jacques brutalement saisies sur la fonte – Risotto crémeux et légumes
Jus de poulet émulsionné au beurre de truffe
Diver Sea scallops brutally seared on cast iron
Risotto with vegetable ragout
Chicken juice déglaçage emulsified with truffle butter

Filet de Vivaneaux à la vapeur de gingembre
Salade d’algues et roquette – beurre blanc au pamplemousse
Filet of red snapper gently steamed in lobster jus with fresh ginger
Seaweed salad with arugula and grapefruit – grapefruit beurre blanc

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 and demi glace en Bordelaise

Agneau massé au pain d’épice, poêlé doucement à l’huile d’olive
Salpicon d’olive au jus de viande – ratatouille en deux cuissons
Lamb filet mignon or rack massaged with gingerbread spices.
Olive medley infused in meat jus with fresh herbs.
Double baked vegetables ratatouille and chopped scallion

Poulet des fermes de l’Indiana – La poitrine sautée au beurre et lardon de sanglier,
pomme de terre douce, courge et choux de Bruxelles au jus de cuisson
Organic chicken breast from Crystal valley farms, Indiana. Air chilled, zero antibiotics.
Cooked in cocotte with boar lardon, sweet potato, pumpkin and Brussels sprouts

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