SAMPLE DINNER MENU rev 12/30/2007
Menu is subject to change
Prix Fixe Dinner
Appetizer
choice of
Soup du jour
or
Cortland Apple and Bleu Cheese Salade
mesclun greens, spicy cashews, port wine vinaigrette
Entree
choice of
Pan Seared Duck Breast
mushroom risotto, brandied cherry reduction
or
Poisson du Jour
ask your server about today's preparation
Dessert
Apple Tarte
vanilla ice cream
or
Seasonal Creme Brulee
$45 per person
Our prix fixe menu is a special menu designed by the chef and
may not be combined with other special offers or discounts.
A La Carte Dinner Menu
Tarte Flambée (Flammekueche)
An Alsatian Tradition
crispy flat bread with spiced fromage blanc
Traditional
Niman Ranch bacon,
caramelized onions $12
Mushroom
Niman Ranch bacon, caramelized onions, Parisian
mushrooms gratinée with Swiss cheese $13
Marinated Artichokes
caramelized onions,
sheep's milk feta cheese $14
Prosciutto
Cortland apples, caramelized onions, bleu cheese $17
Appetizers
Onion Soupe Gratinée $10
Simple Greens
baby mesclun greens, black truffle vinaigrette $9
Cortland Apple and Bleu Cheese Salade
mesclun greens, spicy cashews,
Port wine vinaigrette $14
Norwegian Smoked Salmon
warm roasted fingerling potatoes, horseradish crème, tobiko caviar $13
Pan Seared Foie Gras Tatin
smoked cured moulard duck breast, caramelized apples, wild mushrooms, Madeira reduction $21
Traditional
Baked Alsatian Escargot
1/2 dozen $12 1 dozen $19
Assiette Gourmande
our homemade foie gras terrine, cognac foie gras mousse, pate perigourdine and a dried fruit compote $23
Terrine de Foie Gras Maison
Mi-cuit sur Brioche
Hudson Valley foie gras, seasonally inspired by Chef Ost $18
Baby Spinach Salad
crispy lardoons, portobello mushrooms, marinated quail egg and Dijon vinaigrette $15
Entrees
Grilled Angus Filet Mignon
roasted purple potatoes,
sautéed asparagus, chanterelle mushroom reduction $36
Giannone Roasted Half Chicken with herbs de Provence
sautéed broccoli rabe,
lyonnaise potatoes $23
Roasted Acorn Squash
winter vegetables $20
Terre et Mer
roasted Long Island duck magret, sautéed blue water prawns, barley risotto, maple reduction $29
Asparagus, Sweet Pea and Mozzarella Ravioli
pot au feu style in a
vegetable tomato broth $19
Pan Seared Sea Scallops
lentil, leek and mushroom ragout, Champagne reduction $28
Curry Crusted Roasted New Zealand Lamb Loin
chestnut and red cabbage ragout, roasted fingerling potatoes, fresh lemon thyme reduction $34
Roasted Venison
parsnip puree, poached Bartlett pear, bittersweet chocolate and
juniper berry sauce $35
Alsatian Choucroute Garnie
au Riesling
sauerkraut slow cooked in Riesling and juniper berries with bauernwurst, weisswurst, wiener, grilled smoked pork chop, country ham hock and smoked bacon wrapped potatoes $29
Maine Lobster Risotto
winter vegetables $32
Ask your server about our
Degustation Menu
Five course tasting menu
$ 55 per person
paired with wine $ 90 per person
Dessert Menu
Seasonal Crème Brulee
daily garnish $9
Chocolate Kougelhopf
warm dense chocolate cake, caramel coulis, vanilla ice cream and chocolate ganache $12
White Chocolate Cheesecake
shortbread cookie crust, berry compote, honey lavender chantilly cream $12
Dark Chocolate Tower
brandied cherry sauce $11
Banana Cream Millefeuille
banana cream layered between phyllo doughand fresh bananas with chocolate ice cream $10
Trio of Cheese
Daily selections $15
Pastry Chef, Annie Chan
Dessert Wines by the glass
Chateau Grande Maison Mademoisel, Sauternes, 2004 $7
Jaboulet, Muscat Beaumes-de-Venise, 2001 $9
Chambers, Muscat, Rutherglen, NV $8
Roussilliere, Cuilleron, M.M.I $13
Renwood Amador Ice Wine, 2005 $14
Renwood Orange Muscat, 2005 $10
Esribe, Joseph Phelps, 2004 $14
Pinot Gris Vendanges Tardives, Lucien Albrecht, 2000 $16
Riesling Vendanges Tardives, Lucien Albrecht, 2001 $15
Gewürztraminer Vendanges Tardives, Hugel, 1997 $18
Ports
Fonseca, Bin 27 $8
Colheita, Quinta do Noval, 1986 $14
Ramos Pinto, Quinta de Ervamoira 10yr $12
Ramos Pinto, Quinto do Bom Retiro 20yr $14
Grahams, 20 yr Tawny $15
Ramos Pinto, Vintage 1997 $13
Croft, Distinction Porto, Special Reserve $11
Taylor Fladgate, Late Bottled Vintage 2000 $12
Delaforce, 10 yr Tawny $10
Coffees and Teas
We are pleased to be serving
Illy Coffee and Numi Teas
Paired with Special Coffees Imported by Café Liegeois
Coffee suggestions made by French Master Chef Raymond Ost
Chef suggests with the
Crème Brulee:
Yrgasheffe from Ethiopia
(crisp acid taste, medium-bodied with clean, lively flavors) $9
Chef suggests with the
White Chocolate Cheesecake:
Blue Tawar from Java
(mild and full-bodied, without any acidity) $9
Chef suggests with the
Dark Chocolate Tower:
Lago Azul from Guatemala
(full-bodied flavor, slightly acid and aromatic taste) $9
Chef suggests with the
Chocolate Kougelhopf:
Blue Mountain from Jamaica
(acid and aromatic drink) $13
Chef suggests with the
Banana Cream Millefeuille:
Kilimanjaro from Kenya
(Well developed aroma and crisp acid taste) $9
Chef suggests with the
Cheese Plate:
Pico, from San Cristobal Colombia
(rich and full bodied) $9
Please be aware eating raw or undercooked food increases the risk of contracting a food borne illness.
18% gratuity add to parties of six or more guests.
Thank you for conducting cell phone business outside.
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