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    Dinner Menu

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    eatlocalmenus
    This document is a menu from a French restaurant. It includes 3 sections: appetizers, main courses, and sides. The appetizers section lists options like onion soup, charcuterie, and escargots. The main courses section features dishes like herb roasted chicken, lamb sirloin, duck confit, and salmon. The sides section provides smaller plates including potato gratin, fries, and mac and cheese.

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    Dinner Menu

    Uploaded by

    eatlocalmenus
    49 views1 page
    This document is a menu from a French restaurant. It includes 3 sections: appetizers, main courses, and sides. The appetizers section lists options like onion soup, charcuterie, and escargots. The main courses section features dishes like herb roasted chicken, lamb sirloin, duck confit, and salmon. The sides section provides smaller plates including potato gratin, fries, and mac and cheese.

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    This document is a menu from a French restaurant. It includes 3 sections: appetizers, main courses, and sides. The appetizers section lists options like onion soup, charcuterie, and escargots. The main courses section features dishes like herb roasted chicken, lamb sirloin, duck confit, and salmon. The sides section provides smaller plates including potato gratin, fries, and mac and cheese.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    49 views1 page

    Dinner Menu

    Uploaded by

    eatlocalmenus
    This document is a menu from a French restaurant. It includes 3 sections: appetizers, main courses, and sides. The appetizers section lists options like onion soup, charcuterie, and escargots. The main courses section features dishes like herb roasted chicken, lamb sirloin, duck confit, and salmon. The sides section provides smaller plates including potato gratin, fries, and mac and cheese.

    Copyright:

    Attribution Non-Commercial (BY-NC)
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    of 1

    plats principaux

    Poulet Rôti aux Herbes


    Hors d’oeuvres herb roasted half chicken, Yukon gold ASSIETTE DE FROMAGES
    potato-leek-black truffle gratin, mâche salad,
    Soupe à l’Oignon 6 chicken jus 16 selection of cheeses
    of the day 12
    Charcuterie Culotte d’Agneau
    assortment of fine meats, grilled Colorado lamb sirloin, chèvre-stuffed
    condiments 9.50 Roma tomatoes, crème fraîche English pea plateau provençal
    Escargots en Croûte salad. Red wine sauce 22
    assortment of fine meats,
    garlic, shallots, parsley, fennel, cheeses, condiments 17.50
    topped with puff pastry 8.50 Cuisse de Canard Confit
    Foie Gras au Poivre molasses glazed duck leg confit, lentils,
    pepper seared foie gras, sautéed braised cabbage, beurre blanc, grilled apple PETITS PLATS
    peaches, basil, five onion tart, golden raisin relish 19
    Calvados sauce 16 Yukon gold potato-leek-
    Crêpes Vendôme Plat Végétarien black truffle gratin 5
    roast chicken, Roma tomato, olives, house made crepe, sautéed crimini mushrooms,
    eggplant, red peppers, zucchini, French feta, pommes frites 4
    herbs. Topped with a fried egg,
    béarnaise, fried capers 7.50 marinated heirloom tomato salad, macaroni & cheese 5
    asparagus veloute 16
    Steak Tartare CHEF DE CUISINE,
    beef tenderloin combined with aioli,
    Dijon mustard, capers, red onion.
    Risotto de Crevette MATT ANDERSON
    creamy carnaroli rice, sautéed shrimp, toma-
    Topped with fried quail egg, grilled PROPRIETORS,
    baguette 12.50 toes, Emmenthaler cheese, haricot verts, crisp
    bacon, crab butter sauce, toasted almonds 22 JENNIFER JASINSKI
    Moules and
    mussels, garlic, herbs, white wine 10 BETH GRUITCH
    Saumon Grillé
    Quiche aux Truffes artichokes, capers, sundried tomatoes, 20% GRATUITY ADDED
    egg custard, black truffles, black olives, horseradish potato galette, TO PARTIES OF 7 OR MORE

    smoked ham, wild mushrooms, cucumber chive créme fraîche 18


    scallions, warm bacon vinaigrette,
    spinach salad 8 Médaillions de Veau
    served as an entrée 15 veal cutlet, cepes white truffle spaetzle,
    fried quail egg, caper beurre blanc, crisp
    corn, red pepper, parsley 20
    les salades
    Salade du Jardin
    seasonal vegetables, champagne
    vinaigrette 5 STEAK FRITES Perrier (330mL) 4
    Salade de Betteraves Classique (750mL) 7
    roasted yellow beets, walnuts, béarnaise 21 Evian (500mL) 4
    oranges, fennel, Haystack Mountain (1L) 7
    goat cheese dressing. 7 Au Poivre French Sodas 3
    green peppercorn sauce 22
    Salade Campagnarde Almond - Mint - Orange
    seasonal greens, redskin potatoes, Roquefort
    bacon, fried egg, mushroom duxelle, port reduction 23 Outdoor patio is designed
    white truffle oil, Dijon vinaigrette 7 and maintained by
    Urban Roots Garden Store
    10th & Acoma

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