Food

Question 1

Cervelle de Canut

Answer 1

House made fresh cheese with herbs

Question 2

Radis Beurre

Answer 2

fresh radishes with curls of Ploughgate butter

Question 3

Chicken Liver Mouse

Answer 3

smooth chicken liver with a port gelee

made with cognac, butter, port wine gelee, salt, pepper

Question 4

Tete de cochon

Answer 4

warm pork terrine
served with pickled long hot peppers

Question 5

Sardine Escabeche

Answer 5

sardine filets cured with vinegar
2 deboned sardine filets
marinated in: white wine vinegar, EV olive oil, coriander, sliced carrots and red onion

Question 6

Falafel

Answer 6

falafel with yogurt and cucumber watermelon radish

Question 7

barbajuan

Answer 7

stuffed fritters. Regional dish from Monaco.

Question 8

Caviar, pommes dauphine

Answer 8

Caviar with crumbled egg and warm potato balls

Question 9

Calamari Brochette

Answer 9

skewer w/ shishito, chili flakes & olive oil

Question 10

Pate maison

Answer 10

house pate. Rotating selection

Question 11

Agnolotti

Answer 11

Chestnuts, brown butter sauce, butternut squash, sage

Question 12

Radicchio walnut cheddar apple

Answer 12

radicchio salad with candied walnuts, apple, and aged cheddar. Sherry Vinaigrette

Question 13

Bibb champignons mimolette

Answer 13

Lemon vinagrette

Question 14

Leeks vinaigrette

Answer 14

Roasted leeks with herb vinagrette.

Question 15

Escargots bourguignons

Answer 15

Escargot baked with parsley and garlic butter

5 pcs. braised w pancettea

Question 16

tablier de sapeur

Answer 16

Breaded fried tripe.

Question 17

rigatonie duck bolognaise

Answer 17

house made.

Question 18

Rice pilaf

Answer 18

vegan

Question 19

thon blanc matelote lentilles jamon

Answer 19

Grilled local tuna and calamari, summer salad of greens, snap peas and shishito peppers

Question 20

striped bass clams haricots

Answer 20

?

Question 21

Saucisse au comte

Answer 21

?

Question 22

Cote de boef

Answer 22

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

Question 23

steak hache

Answer 23

chopped aged ribeye

hand cut blend–dry-aged beef, lean beef, fround beef heard, diced bone marrow. Seared rare.

Topped with compound butter

Question 24

Bison au poivre

Answer 24

bison tenderloin crusted with cracked peppercorns. Basted w garlic and thyme.

Question 25

duck aux epices

Answer 25

roasted spiced duck breast, served w/ cooked Endive & raw endive

Question 26

Halibut au vin jaune

Answer 26

Halibut poached slowly in oil. Served with sauteed spinach and potatoes.

Question 27

Chipolatas

Answer 27

hot pork sausages

Question 28

Chilled shrimp

Answer 28

poached new zealand shrimp. w mayonnaise a la russe.

Question 29

live scallop

Answer 29

local scallop. thinly sliced to order. served on half shell with lemon, pepper, chives & sea salt

Question 30

baba aux muses vertes

Answer 30

cake soaked in genepy syrup. Served with banilla chantilly. choice of: Dolin genepy, green chartreuse, GLEP Grinta, Combier Elixir

Question 31

Profiterole

Answer 31

Buckwheat profiteroles with salted caramel ice cream and honey fudge

Question 32

Frambois souffle

Answer 32

rasbery souffle

Question 33

Nougat glace aux pistaches

Answer 33

Light nougat with pistachio and plums and pluots

Question 34

Comte

Answer 34

30 month aged comte cheese. w crackers and fig preserve