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Dinner Menu

This document appears to be a menu for a restaurant. It lists various appetizers, entrees, sides, and desserts with their prices. The appetizers include lobster beignets, smoked salmon on toast, and tuna tartare. The entrees consist of dishes like roasted duck breast, pan roasted halibut, and grilled lamb. Sides include french fries, asparagus, and spinach. The menu also offers a selection of cheeses, oysters, and steak tartare. It concludes by listing the executive chef and other leaders in the kitchen.

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20 views

Dinner Menu

This document appears to be a menu for a restaurant. It lists various appetizers, entrees, sides, and desserts with their prices. The appetizers include lobster beignets, smoked salmon on toast, and tuna tartare. The entrees consist of dishes like roasted duck breast, pan roasted halibut, and grilled lamb. Sides include french fries, asparagus, and spinach. The menu also offers a selection of cheeses, oysters, and steak tartare. It concludes by listing the executive chef and other leaders in the kitchen.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Magret de Canard Rôti et son Oeuf 29.

roasted duck breast. poached duck egg. toasted brioche. clementine hollandaise. escarole

Beignets de Langouste Paella Camarguaise au Chorizo 27.


lobster beignets. pastis aioli. frisee prawns. halibut. calamari. chorizo. clams. mussels. peppers
15.
Flétan Rôti au Asperges 30.
Tartine au Saumon pan roasted halibut. asparagus mousse. fingerling potatoes. pea shoot salad. toybox tomatoes
smoked salmon. wild arugula
crème fraiche. olive ciabatta
13.5 Coquilles à la Poitrine Fumée 28.
seared sea scallops. smoked bacon. leek fondue. verjus butter
Tartare au Thon
ahi tuna tartare. avocado. Carre d' Agneau au Beurre Persillé 37.
espilette. fennel cracker grilled “Anderson Valley” rack of lamb. fromage blanc polenta. morels
15.

Filet Mignon Béarnaise 40 .


Salade de Laitue
butter lettuce. hearts of palm “Strawberry Mountain” beef tenderloin. fingerling potatoes. wild arugula. sauce béarnaise
manchego cheese
11. Risotto au Champignons 23 .
morel mushrooms. confit garlic. micro arugula. white truffle oil
Salade au Roquefort
endive. watercress. pine nuts Saumon á la Truffe 30.
apple. verjus vinaigrette
grilled salmon. moroccan couscous. toybox tomatoes. truffle oil. mint
12.

Salade a la Tomate Steak Grillé au Gratin Dauphinois 29.


heirloom tomatoes. watercress grilled kobe sirloin. blue cheese potato gratin. asparagus. port reduction
sherry vinaigrette. pancetta chip
12.

Soupe à l’ Oignon
gratiné french onion soup
9.5

Plateau de Fruits de Mer


king crab. snow crab. oysters
prawns. clams. mussels
for two people
33.
add half lobster - 24.

Plateau Royale
king crab. snow crab. oysters Cheeses by the Slice 6.5 Pommes Frites
prawns. clams. mussels fennel cracker. fig jam. grilled bread french fries
for six to eight people 4.5
95. Gorgonzola Naturale
(Italy) Frites à l’ Huile de Truffes
Cuisses de Grenouilles cow’s milk. blue. sharp. semi-soft truffle oil french fries
fried frog legs. bagna cauda 6.
16. Balarina
(Holland) Epinards aux Échalottes
Escargots de Bourgogne goat’s milk. gouda. rich & mild. caramel notes sauteed organic spinach. confit shallots
baked snails. garlic-hazelnut butter
5.
15 . Vache Fermier
(Basque)
Asperges Grillés
Terrine de Foie Gras cow’s milk. tangy & smooth. earth
lemon olive oil
foie gras & black truffle terrine
toasted brioche. griotte cherries 5.5
Fromage d’ Affinois
sauterne gelèe (France)
19 . cow’s milk. double cream. floral & creamy Gratin Dauphinois
au gratin potato. blue cheese. cream
Les Huîtres Essex Street Comté 6.
oyster platter. cucumber-ginger (France)
& horseradish-beet mignonette cow’s milk. buttery. subtle hazelnut notes Champignons Sauvages
14.5 foraged Oregon mushrooms
Seastack 7.
Steak Tartare (Washington)
kobe beef tartare. quail egg. brioche cow’s milk. salty & ashy rind. mildly earthy
16.

Executive Chef /Proprietor - Pascal Chureau


Chef de Cuisine – Ian Ragsdale
Executive Sous Chef - Robert Sevcik
Sous Chef - Justin Solomon

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