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LeRoux Menu > Small plates > Flashcards

Small plates Flashcards

1
Q

Citrus Marinated Olives

A

Nisua, pichalene, chardolas

Orange, lemon & grapefruit zest
Sherry vinegar
EVOO
Garlic confit

Fines Herbs “feenz-urbz”
(Fines herbes designates an important combination of herbs that forms a mainstay of French cuisine. The canonical fines herbes of French haute cuisine comprise finely chopped parsley, chives, tarragon, and chervil. (shur-vl - french parsley)

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2
Q

Truffled deviled eggs

A

Truffle salt, crispy capers, chive batons

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3
Q

Jumbo shrimp cocktail

A

Rose cocktail sauce
Brandy

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4
Q

Beets & Burrata

A

Beet carpaccio, horseradish, toasted hazelnut, champagne honey, bagette

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5
Q

Chicken liver & Foie gras mousse

A

Champagne gelee, sparkling grapes, brioche

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6
Q

Wagyu steak tar tar

A

Smoked oyster aioli, confit egg yolks, cornichon, potato chips

(tartar - evoo, chives, shallots, fried garlic)

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7
Q

Spanish style meatballs

A

Roasted red pepper ragu, ricotta, fresh basil, grilled bagette

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LeRoux Menu (18 decks)

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