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  • Chevalier - Dinner Menu V2

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    ZagatBlog
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    This document appears to be a menu for a restaurant offering charcuterie, appetizers, salads, risottos, soups, seafood starters, roasted vegetables, pastas, crab dishes, main courses of fish, meat and seafood, sides, and a prix fixe tasting menu option. The menu includes dishes like Japanese sea bass, lettuce salads, mâche salads, risotto, potage soup, coquilles St. Jacques, roasted beets, tortellini, crab "feu" and main dishes of turbot, duck breast, skate, boeuf bourguignon, and bouillabaisse.

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    Chevalier_Dinner Menu V2

    Original Title

    Chevalier_Dinner Menu V2

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    This document appears to be a menu for a restaurant offering charcuterie, appetizers, salads, risottos, soups, seafood starters, roasted vegetables, pastas, crab dishes, main courses of fish, meat and seafood, sides, and a prix fixe tasting menu option. The menu includes dishes like Japanese sea bass, lettuce salads, mâche salads, risotto, potage soup, coquilles St. Jacques, roasted beets, tortellini, crab "feu" and main dishes of turbot, duck breast, skate, boeuf bourguignon, and bouillabaisse.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    10K views2 pages

    Chevalier - Dinner Menu V2

    Uploaded by

    ZagatBlog
    This document appears to be a menu for a restaurant offering charcuterie, appetizers, salads, risottos, soups, seafood starters, roasted vegetables, pastas, crab dishes, main courses of fish, meat and seafood, sides, and a prix fixe tasting menu option. The menu includes dishes like Japanese sea bass, lettuce salads, mâche salads, risotto, potage soup, coquilles St. Jacques, roasted beets, tortellini, crab "feu" and main dishes of turbot, duck breast, skate, boeuf bourguignon, and bouillabaisse.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 2

    For the table to share

    charcuterie

    petit plateau

    hors doeuvre

    caviar service

    S TA RT E RS
    japanese sea bass cru
    Grapes, Cilantro, Citurs

    lettuce salad
    Radishes, Sherry Vinaigrette

    mche salad
    Langoustines, Sunchokes, Ginger

    risotto
    Fines Herbs, Cantal,
    Balsamic Butter

    french onion
    potage
    Truffle Soubise, Gratin Gruyre Croutons

    coquilles st jacques
    shallot compote, porcini, raclette

    roasted beets
    Fromage Blanc, Pistachio

    tortellini
    Braised Duck, Truffle, Leeks

    crab feu
    Dungeness Crab, Baby Leeks, Spiced Crab Bouillon

    SIDES
    roasted

    mixed mushrooms

    potato dauphinoise
    roasted pumpkin
    sauted spinach

    M A I NS
    t u r b o t l o r a n g e
    Citrus, Parsley Root, Mousserons

    duck breast
    Baby Turnip, Lavender, Agen Prune

    roasted skate
    Cauliflower, Brown Butter, Capers

    boeuf bourguignon
    St. Valery Carrot,
    Celery Root, Rosemary

    bouillabaisse
    Mediterranean Seafood Stew,
    Vegetables, Saff ron Rouille

    black sea bass


    en papillote
    Warm Asparagus Stew

    poulet grand mre


    Chanterelles, Smoked Bacon,
    Cipolline Onion

    entrecte
    Spinach Gratin, Bordelaise Sauce

    sweet breads
    Black Truffle, Celery, Eggplant Aigre-doux

    for two
    A 4-course prix f ixe menu based on one ingredient chosen f rom below

    root vegetable

    4lb maine lobster

    stuffed filet of turbot

    roasted duckling

    cte de boeuf

    *MENUS ARE SUBJECT TO DAILY UPDATES

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