PLATS CLASSIQUES Flashcards
Sole Meuniere
Dover sole is dusted with a very fine coating of flour and pan roasted to order. Once cooked, the fish is taken from the pan
fileted tableside by FOH staff. The kitchen sends a sauceboat of a classic brown butter with chopped parsley, capers, and
lemon juice to finish.
Simple Fish “du jour”
The fish is a seasonal selection that rotates daily on the menu. The fish is pan-roasted in blended oil and finished with a basting of brown butter, and thyme sprigs. The plate is garnished with a charred lemon half and the brown butter from the
pan.
Chicken Paillard artichokes, lemon butter
A skin-on, boneless ½ chicken is pounded thin (pillared), and pan-roasted skin-side down until very crispy. The pan is deglazed with lemon juice and chicken stock. A pan sauce is made with this
reduction, white wine, braised artichokes, capers, herbs, shaved garlic, and butter.
Veal Parmesan fior dei latte, san marzano
An 8oz Bone-in Veal Loin chop is pounded thin and breaded (seasoned flour, egg wash, seasoned breadcrumbs). The veal is deep fried to order and placed in a gratin dish with our tomato sauce (san Marzano tomatoes, EVOO, garlic, onion, sugar, salt, herbs), mozzarella, and parmesan cheese. The veal is broiled till the cheese is melted and the sauce is slightly caramelized. Basil leaves are laid on top to garnish.
Gnocchi
House-made gnocchi with tomato sauce and parmesan cheese. A vegetarian dish can be vegan without the cheese
Risotto Lobster
We prepare a classic risotto with, Arborio rice, white wine, and an intense stock made from lobster
shells. The same split lobster used across the menu is broiled with Marcel butter and laid over top. The dish is finished
with a generous amount of broiling butter, bread crumbs, and EVOO.
Reserve Burger
Our burgers are a 50/50 mix dry-aged chuck and ribeye, ground in-house and formed by us into 10oz patties. Cooked to
guest’s temp preference and topped with caramelized onions, bone marrow aioli, and pan jus, served on a butter toasted
sesame bun.
