Gastronomy Dictionary
 
English 20.11.2020

Hors-d’oeuvre

La Soupe du Jour
soup of the day
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La Soupe à L’oignon
French onion soup, Gruyère, crouton
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Bisque de Homard
Maine lobster bisque, lobster chunks, tarragon crème fraiche
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Escargots Bourguignonne
snails in parsley garlic butter
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Tartare de Saumon
Atlantic salmon, green apple, cucumber, miso sauce, salmon roe
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Foie Gras au Torchon
cold duck liver, prune mousseline, toasted brioche
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Raviolis aux Champignons
mushroom ravioli, port wine, white truffle oil, aged Parmesan
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Œuf Poché et Jambon Serrano
poached egg, serrano prosciutto, ratatouille
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Tartare de Bœuf
beef tartare, cornichons, capers, shallots, herbs,
served with toasted ciabatta
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La Salade

Salade César
Caesar salad, croutons, aged Parmesan, chicken
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Salade de Chèvre Chaud
goat cheese encrusted with sliced almonds, roasted beets,
pickled shallots, mixed greens
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Salade de Poulet
sliced chicken breast, avocado, green beans,
pickled white corn, cherry tomatoes
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Salade de Tomates et Burrata
heirloom tomatoes, basil purée, olives, burrata cheese
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Salade de Homard
lobster medallions, crushed avocado, French cocktail sauce, grapefruit
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Les Plats Principaux

La Pêche du Jour
catch of the day, tomato-fennel fondue, Kalamata,
balsamic caramelized onions, saffron aïoli emulsion
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Pavé de Saumon Rôti
seared salmon, Dijon mustard creamy lentils, fried Brussels sprouts
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Sole Meunière
lemon sole, fingerling potatoes, roasted cauliflower,
snow peas, lemon caper butter sauce
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Coquilles Saint-Jacques
Nantucket Island diver scallops, soft polenta, mushroom,
asparagus, garlic, fresh herbs butter
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Plat de Côtes de Bœuf Braisés “Bourgignon”
braised beef short ribs, potato mousseline,
vegetables, Cabernet syrup
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Coq au Vin
chicken thighs braised in red wine, potato purée, vegetables
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Filet de Bœuf "au Poivre"
pan-seared 8 oz. beef tenderloin, peppercorn sauce,
pommes frites, salad
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Cuisse de Canard Confit
duck leg confit, fingerling potatoes, caramelized onions,
salad, Cabernet reduction
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