Food Flashcards
Cervelle de Canut
House made fresh cheese with herbs
Radis Beurre
fresh radishes with curls of Ploughgate butter
Chicken Liver Mouse
smooth chicken liver with a port gelee
made with cognac, butter, port wine gelee, salt, pepper
Tete de cochon
warm pork terrine
served with pickled long hot peppers
Sardine Escabeche
sardine filets cured with vinegar
2 deboned sardine filets
marinated in: white wine vinegar, EV olive oil, coriander, sliced carrots and red onion
Falafel
falafel with yogurt and cucumber watermelon radish
barbajuan
stuffed fritters. Regional dish from Monaco.
Caviar, pommes dauphine
Caviar with crumbled egg and warm potato balls
Calamari Brochette
skewer w/ shishito, chili flakes & olive oil
Pate maison
house pate. Rotating selection
Agnolotti
Chestnuts, brown butter sauce, butternut squash, sage
Radicchio walnut cheddar apple
radicchio salad with candied walnuts, apple, and aged cheddar. Sherry Vinaigrette
Bibb champignons mimolette
Lemon vinagrette
Leeks vinaigrette
Roasted leeks with herb vinagrette.
Escargots bourguignons
Escargot baked with parsley and garlic butter
5 pcs. braised w pancettea
tablier de sapeur
Breaded fried tripe.
rigatonie duck bolognaise
house made.
Rice pilaf
vegan
thon blanc matelote lentilles jamon
Grilled local tuna and calamari, summer salad of greens, snap peas and shishito peppers
striped bass clams haricots
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Saucisse au comte
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Cote de boef
in house dry aged ribeye. 60 days.
w swiss chard gratin with bone marrow and comte cheese. topped with bread w/ bread crumbs
bearnaise and bordelaise on side
steak hache
chopped aged ribeye
hand cut blend–dry-aged beef, lean beef, fround beef heard, diced bone marrow. Seared rare.
Topped with compound butter
Bison au poivre
bison tenderloin crusted with cracked peppercorns. Basted w garlic and thyme.
duck aux epices
roasted spiced duck breast, served w/ cooked Endive & raw endive
Halibut au vin jaune
Halibut poached slowly in oil. Served with sauteed spinach and potatoes.
Chipolatas
hot pork sausages
Chilled shrimp
poached new zealand shrimp. w mayonnaise a la russe.
live scallop
local scallop. thinly sliced to order. served on half shell with lemon, pepper, chives & sea salt
baba aux muses vertes
cake soaked in genepy syrup. Served with banilla chantilly. choice of: Dolin genepy, green chartreuse, GLEP Grinta, Combier Elixir
Profiterole
Buckwheat profiteroles with salted caramel ice cream and honey fudge
Frambois souffle
rasbery souffle
Nougat glace aux pistaches
Light nougat with pistachio and plums and pluots
Comte
30 month aged comte cheese. w crackers and fig preserve
