Fleur de Lys Restaurant - Menu
3 Course Menu $ 74.00 with wine pairing an additional $ 50
4 Course Menu $ 82.00 with wine pairing an additional $ 60
5 Course Menu $ 94.00 with wine pairing an additional $ 70
Appetizers
Cantaloupe Gazpacho
Duck Ham and Aged Port Gelée, Pepper Brioche
“Baeckeoffe” of Escargots From Burgundy
Oyster Mushrooms, Celery, Roasted Garlic Raviolis
Artisan Foie Gras “Au Torchon”
Rhubarb- Rosemary Compote, Rhubarb Chips, Honey Grenadine
Seared Ahi Tuna
Consommé with Bonito Flake, Tartare with Ginger, Rillettes and Tarragon
Smoked Salmon Raviolis with Guacamole
Curry-Paprika Chips, Smoked Salmon Consommé
Frisée And Spinach Salad
Endive Pickled with Raspberries, Oranges and Banyuls Vinegar, Tomatoes
Oven Roasted Boneless Quail Breast
“Fondant” of Celery Root and Hazelnut, Foie Gras Torchon, Mushroom Compote
Chilled Maine Lobster Salad
Watermelon Granité, Balsamic Vinegar Reduction, Vanilla Oil
Caspian Sea Osetra Caviar
Accompanied with Parsnip Blinis (an additional $70.00)
Fish, Crustacean & Mollusk
Slow Roasted Alaskan King Salmon
Hazelnut Crust, Leeks, Duck Confit, Black Périgord Truffle Vinaigrette
Grilled Diver Scallops
Smoked Salmon and Sour Cream Ravioli, Cucumber Emulsion, Osetra Caviar
Roasted Maine Lobster
Carrot Purée, Pea Shoot Salad, Mint Oil, Curry Orange Sauce
Pan Seared Alaskan Halibut
Shiitake “Macaroon”, White Asparagus, Crumbled Bacon, Truffle Popcorn, Corn Cream, Chicken Jus
Steaks and other Proteins
Le Steak (12 oz), Aged Prime Rib Eye Steak, Rustic Potato Stew “en Cocotte”
Young Spinach, Sauced with a Red Wine and Shallot Reduction (additional $10.00)
Filet Mignon Topped with Sautéed Foie Gras
Black Périgord Truffles and Red Wine Essence (additional $25.00)
Filet Mignon with Braised Oxtail Tortellini
Potato Gratin, Baby Spinach and Red Wine Reduction
Kobe Beef FleurBurger “Rossini”
Sautéed Foie Gras, Black Périgord Truffles, Truffle Sauce
on a Shallot and Truffle Brioche Bun (additional $25.00)
Braised Beef Ribs
Carrot Confit, Glazed Pearl Onions, Yellow Zucchini, Ginger and Lemongrass Sauce
Roasted Young Chicken
Chanterelle Mushrooms, Tomato Confit, Crispy Polenta, Chamomile Infused Chicken Jus
Duo of Veal Tenderloin and Braised Veal Cheek
On Seared Corn and Truffle Risotto, Orange Anis Star Sauce
Colorado Lamb Loin and Lamb Shoulder Cannelloni
Eggplant “Caviar”, Artichokes Barigoule, Oriental Lamb Jus
Assortment of Artisanal French Cheeses
Desserts
Please ask your waiter for selection
(For Chocolate or Grand Marnier Soufflés, an additional $5.00)
Vegetarian Feast 74.00
Cantaloupe Gazpacho
Fresh Cantaloupe, Micro Greens
Lady Bug of Plum Tomato
Fresh Mozzarella, Basil, Virgin Olive Oil and Banyuls Vinegar
Ravioli of Miniature Ratatouille
Fall Vegetable Diamonds and Ratatouille Emulsion
“Cocotte” of California Baby Artichokes
Parmesan Cheese and Aged Balsamic Vinegar
Minestrone of Fresh Fruit
Basil Sorbet, Raspberries, Poppy Seed Langue de Chat
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