Raoul's Page 1 of 3

Appetizers

Chilled White Corn Soup

with Poached Lobster and Tomato Panna Cotta

Salad of Mixed Greens

with Warm Goat Cheese

Artichoke Vinaigrette
with Quinoa, Roquette and Raoul’s Dressing

Frisée
with Lardons and Poached Duck Egg

Oysters du Jour

Bigeye Tuna Sashimi

with Coconut Tapioca and Green Mango
To make a reservation call us at Seared Sea Scallop
212.966.3518 or use OpenTable below. with Ricotta Gnocchi, Ramps, Morels and Lobster Crème Fraîche

Party Size: 2 Paté Maison

with Baby Spinach, Walnuts and Olives
Date: 09/03/2008 Crab Ravioli
Time: with Trumpet Royale Mushrooms and Garlic Chives
7:00 PM
Steak Tartare
with Quail Egg and Cornichons Salad

Terrine of Hudson Valley Foie Gras and Rillette

with Summer Truffle Purée

Hudson Valley Foie Gras

with Plum Compote, Honshineji and Mustard Greens
Learn More

Entrees

http://raoulsnyc.com/menus.php 9/3/2008
Raoul's Page 2 of 3

Torchio Pasta
with Asian Broccoli and Grana Padano

Scottish Salmon
with Green Tomato, Roasted Asparagus and English Pee Purée

Striped Bass
with Summer Beans, Fennel and Mussel Fondue

Roasted Cod
with Manila Clams, Heirloom Zucchini, Golden Raisins and Almond Sauce

Halibut
with Quinoa, Marinated Cucumber and Coriander Vinaigrette

Poele Pekin Duck

with Buckwheat Spatzle, Wild Spinach and Porcini Purée

Organic Chicken
with Grilled Merguez, Roast Fennel, Chickpeas and Lemon Confit

Grilled Hampshire Pork

with Fava Beans, Poached Apricots and Sylvetta Arugula

Wagyu Shortrib
with Salsify, Satur Farm Corn, Napa Cabbage and English Peas

Steak au Poivre
with French Fries

Black Angus Ribeye

with Artichoke Confit, Tuscan Kale Ravioli and Chanterelles

Rack of Lamb
with Chickpea Crepe, Piperade and Black Olive

Vegetables

Roasted Asparagus
with Lemon Confit

Wilted Pea Greens

with English Peas

Glazed Fingerling Potatoes

Desserts

Crème Brûlée

Warm Chocolate Cake

with Hazelnut Ice Cream and Salted Hazelnut Caramel

Banana Bread Pudding

with Chocolate Caramel Sauce and Caramel Cream

Profiteroles
with Vanilla Ice Cream and Chocolate Sauce

Strawberry Mascarpone Tart

with Strawberry Mint Sorbet

Fresh Berries
with Whipped Cream

Citrus Sampler

http://raoulsnyc.com/menus.php 9/3/2008
Raoul's Page 3 of 3

with Lemon Tart, Lime Parfait and Mandarin Granité

Assorted Cookie Plate

Assorted Ice Creams and Sorbets

Artisanal Cheese Plate

Teas

Namasté
organic, free trade Indian black tea

Mao Jian
hints of fruit and spring with delicate fragrance

Cha Cha Chai

organic black tea with cinnamon, cloves and cardamom

Veritable Verbena
sweet, fragrant European verbena leaves

Mint Leaves
  classic mint leaves, pure and unadulterated

Copyright © 2008 Raoul’s Restaurant. 180 Prince St, New York, NY | 212.966.3518

http://raoulsnyc.com/menus.php 9/3/2008