Forbes Traveler Names JEAN-LOUIS in Top 10 Romantic Restaurants

Forbes Traveler recently released its list of the top 10 romantic restaurants in the United States, listing Restaurant JEAN-LOUIS as one of its best. For the full story by John Mariani, see the full article.

Excerpt:

Yet, while grandeur does have its romantic charms, sometimes small is not only beautiful but better. Case in point is Restaurant Jean-Louis in Greenwich, Conn., whose tiny dining room has the look and feel of a fine restaurant in Provence. The ebullient personalities of Jean-Louis—picked by the James Beard Foundation as the “Best Chef, Northeast”—and his wife Linda Gerin have made this a long-time favorite for people who want to take an entire evening to feast, drink good wine, and fall in love for either the first time or all over again.

Restaurant Jean-Louis, Greenwich, Conn.
Highly personalized cuisine, service as deft as it is discreet, and the intimacy of a small dining room make Jean-Louis a natural for a lovers’ long evening of great food and wine.

Valentine's Day Menu pour Madame et Monsieur

We have a very special Valentine's Day planned at JEAN-LOUIS, with a sumptuous feast that is sure to start off the evening with some ooh-la-la...

There is a menu for Madame and another for Monsieur, but if you want to share the love we don't mind.

Valentine's Day at JEAN-LOUIS
Seatings at 6:15 and 8:45
Call (203) 622-8450

~ Menu pour Madame ~

Welcome
Cocktail of Oyster in gelée
top with Caviar

First course
Bouquet of Langoustines grilled a la plancha
Passion fruit warm vinaigrette

Second course
Trio of Foie Gras
One sautéed – one terrine – one mousse with port
Cranberry compote and Confit rose petals

Your choice of Main Course
Boneless Quail stuffed with dry fruits (strawberry …
Double baked ratatouille flan
Cooking jus emulsified with artisan lemon oil
Or
Filet of red snapper slowly steamed with ginger
Lobster Americaine sauce en cappuccino

Dessert
Crepe filo painted with chocolat
Whipped cream with Godiva liquor
Sherries and raspberries à l’ eau de vie

Coffee & Tea
Chocolat moelleux with sea salt

~ Menu pour Monsieur ~

Welcome
Sautéed carrot & ginger sausage
Flat parsley extraction

First course
Mushrooms soup cooked under puff pastry
Homage to chef Paul Bocuse

Second course
Sea scallops
glazed in saffron beurre blanc
Leek and oyster ragout with Arborio risotto

Your choice of Main Course
Filet mignon of beef top with sautéed foie gras en Rossini
Baked potato mashed with truffle butter
Black truffle sauce Périgourdine
Or
Medallion of monkfish braised with andouille
Potato boulangere with bacon

Dessert
Chocolat Napoleon with rum flambéed banana
Chocolat ice cream

Coffee & Tea
Chocolat moelleux with sea salt

Casa Lapostolle Wine Dinner - February 20, 2008

February 20, 2008 Wine dinner honoring
Casa Lapostolle

Presented by Ginevra Altomara
Brand Ambassador

Welcoming reception
With the world famous
Sancerre from Chateau de Sancerre

Le menu
Cassolette of bay scallops, rock shrimps and crayfish
In green olive beurre blanc
Chardonnay cuvee Alexandre 2005

Spring poussin
Leg confit in jus with star anis
Breast with rosemary
Cooked herb coulis – Devil sauce goutte
Cabernet Sauvignon Casa Lapostolle 2005
Merlot Casa Lapostolle 2005

Venison tenderloin pan sautéed
Cranberry relish – celery root puree – chestnut
Grand Veneur sauce
Syrah Casa Lapostolle 2005

Tasting of cheeses
Cuvee Apalpa 2004

Dessert
Crepes Suzette with Navan sauce
Sorbet Grand Marnier

Side by side tasting of
Grand-Marnier – Grand Marnier 100 years old – Navan

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Grand Tasting Menu February 11-16, 2008

Week of February 11 to February 16, 2008

Le Grand Tasting Menu

Diced vegetables cooked in saffron Tea
Garnished with freshly steamed mussels and chive.

Filet of Halibut perfectly seared pink
Young arugula and vegetable medley
Confit of shallot and sherry wine vinaigrette

Millefeuille of Provencal vegetable and veal concassée
with pain d’épice and bulbs.
Au jus with Parmesan shavings

Your choice
New York strip Venison just seared
Celery root – cranberry relish – chestnuts
The real Grand Veneur sauce
Or
Tasting of fancy imported cheese
Rose petal – Figue cake
Fruit and nut bread

Tasting of Dessert

Valentine's Day Menus for Him and Her

VALENTINE'S @ JEAN-LOUIS
$250.00 PER COUPLE

Ladies and Gents have different Menus

Dinner for Madame

Bay Scallops in Mexican saffron broth
----
Dover Sole filet in roulade,
steamed in ginger jus
top with caviar, of course
----
Roasted Halibut
Maxim’s potatoes
Red wine elixir
----
Hudson valley farm fresh pheasant
oven glazed with star anis.
----
Raw white chocolate emulsion
with lady fingers boudoir in passion jus


Prestigious wines by the glass will be offered

Dinner for Monsieur

Brioche with foie gras and truffle butter
----
Hot vichyssoise of leek and potato
with fresh oysters still cooking
----
wok of andouille sausage with bay scallop
vegetables brunoise
beurre blanc a l’orange
----
Filet mignon of beef top with foie gras sautéed
A la Rossini accoutrement
Rich red wine coulis with mole
----
chocolat fondant
strawberry soup with Grand Marnier


Each couple will go home with a gift bag of
our chocolate body paint and a brush or a spatula.
No questions asked.

Valentine's Day Dinner to Go

Valentine’s with JLToGo

Must pre-order (203) 622-8450
$100 per couple

Foie Gras terrine and Country pistachio pate
Vegetables medley tossed with jalapenos vinaigrette

Vermont boneless Quail stuffed with Caribbean lobster,
Asparagus with roasted almond – potato au gratin
Complex devilish sauce of cognac, red wine and black peppercorn

French roll & Fruit Bread

Chocolate mousse
Strawberries marinated in grenadine

Chocolate paint … and a brush $10

--------------------------------------------------------------------

Valentine's at home with JEAN-LOUIS

Valentine’s with JLToGo
Must pre-order (203) 622-8450
$100 per couple

Foie Gras terrine and Country pistachio pate
Vegetables medley tossed with jalapenos vinaigrette

Vermont boneless Quail stuffed with Caribbean lobster,
Asparagus with roasted almond – potato au gratin
Complex devilish sauce of cognac, red wine and black peppercorn

French roll & Fruit Bread

Chocolate mousse
Strawberries marinated in grenadine

EXTRA INDULGENCES

Chocolate paint … and a brush $10

And of course our ever popular CHOCOLATS DE JEAN-LOUIS
“Chocolats aux huiles essentieles”
“Chocolats aux épices” by Jean-Louis
St. Valentin 2008 limited edition $25

Wine Tasting aboard the Nantucket Lightship - February 29, 2008

Wine Tasting aboard the Nantucket Lightship

Friday February 29th

Starting at 6PM
25$ per person

RSVP Required
mailto:orders@lewineshop.com
or
914-833-9666

Discover Rhone wines!

Cote Rotie
Chateauneuf-du-Pape Red and White
Gigondas
Cotes du Rhone Red and white
Cairanne
Condrieu
Crozes Hermitage
Hermitage Red and white
Saint Joseph
Beaumes de Venise
Lirac

On February 29th, join us aboard the Nantucket Lightship for a fun evening of wine tasting with Le Wine Shop. Of course, zee buffet will be from Restaurant JEAN-LOUIS.

Taste a wide selection of Rhones wines and enjoy a 20% discount on every order placed that evening.

Le Wine Shop

Drink Wisely, Eat Well, and Live Longer !

39 East Elm Street
Greenwich CT06830 P: 203-869-6008
http://www.lewineshop.com/

Christmas and New Year's Eve Menus

Christmas Weekend

Saturday December 22
Sunday December 23
Monday December 24


Christmas weekend menu

Picture perfect double oxtail consommé
with foie gras slivers “still cooking”
Prosciutto chips

Caribbean sweet Lobster and seaweed salad en martini
Foam of chicken juice emulsified with poppy seed oil
Spoon of reduced balsamic gelée with strawberries

Braised Capon belly rolled with truffle mushroom
Chocolate ball rubbed in spices
Boudin cappuccino

Medallion of fork tender Venison
Your last chance to taste the real Grand Veneur sauce.
Lady apple, cranberry relish and vegetables
or
Grand tasting of imported cheeses with fruits and nuts toast point

Bûche de Noel with chestnut marmalade and marrons glacesCoffee, Tea and Mignardises


New Year Weekend

Saturday December 29
Sunday December 30
Monday December 31

New year’s weekend Menu

Warm oyster with emulsified bacon jus

Soufflé of Sole mousse au gratin with Comte
*****
Foie gras skewer with California date in balsamic.

Crisp Goose confit with cornichon julienne en relish.

Minuscule atriaux from the Alps over potato matafan.
*****
Dover sole roulade with smoked salmon. Duck egg Holidays sauce

Shredded Artic char martini with Vodka mousse
*****
Slice of Venison skewered with chestnut, glazed with Devil sauce

Chicken wing poached in truffle essence

Buffalo rib in 24 hours red wine mushrooms braising
******
Zee Britt’s Stilton marinated with Port wine
*******Three-step desserts follow by coffee and Mignardises