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

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

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

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

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

PARTIES @ JEAN-LOUIS

JEAN-LOUIS Restaurant 61 Lewis Street Greenwich CT 06830 Phone (203) 622-8450

Jean-Louis Cell phone (203) 570-2749
Email = JL@restaurantJeanLouis.com - Web = www.restaurantJeanLouis.com


Dining room
We create different size salons, seating from 8 to 25 guests, by dividing our main dining room with solid mahogany beautiful partitions. If you have more than 25 to 30 guests it is better to reserve the entire dining room.
We can seat a maximum of 52 guests. A small rental fee is sometime applicable.
Call Linda at (203) 622-8450 for pricing

Grand Tasting Menu – go to the end of this document to see two samples
This is the best approach to enjoy JEAN-LOUIS expertise
This tasting menu consisting of five courses will be design with you by Jean-Louis especially for your dinner. Usually a soup, a fish, poultry, meat and desserts are served in Small portion.
Jean-Louis will consult with you and make this sophisticated dinner friendly and fun for all.
Please note that each course offers a vegetarian alternative.
Our staff is trained to react promptly to common food preferences and allergies.

Ballade Gourmande – See choice of appetizer and choice of main course bellow
If you prefer a Business Menu “BALLADE GOURMANDE” with Choice of 3 appetizers and 3 entrees
follow by dessert we will be happy to create one with you.

Welcoming Cocktail
We serve Amuse Bouche during welcoming reception. This is included in your package price.
Cocktail are charged per consumption. We have a full bar with only top brand.

Price
Grand tasting Menu (5 courses) starting at $79 per person
including complimentary cocktail passed hors d’oeuvre and Mignardises with coffee.
Business Ballade Gourmande (2 courses) starting at $59.00 including complimentary cocktail passed hors d’oeuvre.
Dessert is Extra.
A credit card is required to confirm the reservation. Final bill to be paid the same day of the dinner or by check
(We need to approve the latest)

Wine
Our award winning wine book offers 45 pages of wines from around the world.
We received the “BEST” award of excellence by the Wine Spectator every single year since 1987
Not to worry we have a sommelier to help you make the best of our cellar.
Bar are charged per consumption – We only use the best Spirit and carry most new brands.


Here are a few samples of dishes we are cooking right now …
Please consult our complete Menu (Home page)

Choice of appetizers = Please choose three

Assortment of vegetables and shrimp morsels tossed in poppy seed oil vinaigrette
Or
Our own made country style pâté with salad - Mustard and roasted tartine
Or
Best soup of seasonal vegetables slowly cooked en potage with Herbs and Chestnut
Or
Diced vegetables cooked in carrot and saffron broth - Garnished with fresh herbs and tomato
Or
Copper Cassolette of Classic Double Oxtail Consommé
Apple julienne and Plenty of Fresh Foie Gras slivers “Still Cooking”
Or
Green salad tossed with truffle oil
Can be served with a timbale of double baked vegetable compote
Or
Pumpkin and shrimp bisque
Garnished with sautéed rock shrimp and herbs


Choice of Main Course = Please choose three

Sea scallop brutally seared in cast iron with
Basmati rice Imperial - Cooking juice power-blended with truffle oil
Or
Red Snapper delicately steamed skin up in jus touched with ginger
Seaweed and haricot vert salad - Super light beurre blanc with shredded ginger
Or
Boneless Vermont farm-raised large Quail cooked in sealed mini cast iron casserole
with potato Boulangere, onion compote and exotic mushroom
Or
Medallions of Beef Filet Mignon pan sautéed
Potatoes au gratin and young vegetables -Complex red wine sauce Bordelaise
Or
Monkfish with andouille sausage
Braised in white wine with bacon and herbs - Rich pureed potato
Or
Tenderloin of lamb pan seared
Warm salsa vinaigrette of shallot fresh tomato with olive oil and balsamic. Couscous royal.
Or
Baked, steamed and raw vegetable Main Course with emulsified pumpkin coulis
Or
Seared medallion of Venison New-York strip
Cognac, red wine, dash of crème and foie gras Grand Veneur sauce.
Lady apple, cranberry relish and vegetables

For Dessert
we usually propose a sampling including three or four different dessert.
Yes, Dessert price is included in your package. (Except Ballade Gourmande)

Vegetarian Menu

- Fresh seasonal vegetables slowly cooked en potage garnished with Herbs.
- Double baked vegetable compote with a bouquet of salad.
- Baked, steamed and raw vegetable Main Course with emulsified pumpkin coulis.
- Your choice of Dessert

Grand Tasting Menu – sample One

Pumpkin and shrimp bisque
Garnished with sautéed rock shrimp and herbs

Sea scallops brutally seared in cast iron pan
Emulsion of poultry juice and truffle oil

Tenderloin of lamb pan seared
Meat juice with shallot and lemon artisan vinegar
Couscous royal and fresh cranberries.

Seared medallion of Venison New-York strip
Cognac, red wine, dash of crème and foie gras Grand Veneur sauce.
Lady apple, cranberry relish and vegetables

Tasting of Dessert

Grand Tasting Menu – sample two

Our own hand crafted Foie Gras terrine
Served with a small salad and warm raisin and fruit toast point

Monkfish with andouille sausage
Braised in white wine with bacon and herbs
Rich puree of potatoes

Young female pheasant from New Jersey,
leg slowly braised au jus with star anis and breast quickly sautéed.
Glazed carrots and petit onion
Cooking jus au natural - Devil sauce goutelettes.

Medallions of Beef filet mignon pan sautéed
red wine coulis - Potatoes au gratin and young vegetables

Tasting of Dessert



Gift @ Jean-Louis ... please go tot Shopping at Jean-Louis (Home page)

JLToGo event planning & catering by JEAN-LOUIS designs and serves most parties hosted by
Van Cleef & Harpel – Bernardaud – World Perfume award ceremony – Armagnac region of France annual Cruise – Betteridge – March of Dimes – Greenwich Art Center of Greenwich – Princess Grace of Monaco fundraiser –
Alliance Francaise of Greenwich – SOS lower Fairfield – Bruce Museum … and your next party …
All style of Cocktail Parties – Catering – Family affairs – Office Lunch – Office Cocktail – Wedding – Hors d’Oeuvre –
Gift Basket – Foie Gras and more.

Lunch Monday through Friday - Dinner Monday through Saturday