PLATEAU de FRUITS de MER

(La Grande Boucherie ONLY)

• The French raw bar is a staple of all brasserie and many French restaurants. Typically, an order is placed for a “Plateau De Fruits De Mer” a large serving dish with ice where you are served a varied selection of raw shellfish (and some cooked).
• As a steakhouse, sometimes it is more difficult to sell an appetizer to a table that has come in for meat but the raw bar is a great opportunity to allow guests to share a first course while their steaks are being cooked. It is also an excellent opportunity to sell white wine.
• Tables can place an order for a premade Plateau (Le Petit 2-3 PPL or La Grande 4-6 PPL).

Served with all raw bar:

• Bread and butter
• Mayonnaise: lime juice, mustard, white vinegar, black pepper, white pepper, salt, paprika, brandy, fresh chopped tarragon
• Red wine mignonette (cocktail sauce): lemon juice, black & white pepper, gin, horseradish, Tabasco
• Vinaigrette: shallots, black/white pepper, sherry vinegar
• Fresh Lemon / Tabasco
• Allergens — Shellfish, Gluten, Dairy, Onion

CAVIAR

(La Grande Boucherie ONLY)

• We serve Ossetra caviar [also called Oscietra]: 25g
• Caviar service includes brioche toast, egg (whites and yolk chopped separately), creme fraiche, lemon, and chives.
• Server to add caviar spoon (mother of pearl) that you can find at the manager desk.
• *Please check daily selection with the chef. Sometimes we offer more than 1 option.

LE DELICE de BOURGOGNE

• Soft cow’s milk cheese, sweet blueberry compote
• Served with toasted baguette and honey
• Food notes: creamy, fruity, medium-bodied cheese with a long finish
• Allergens: Gluten, dairy

WAGYU CARPACCIO

• Spiced Wagyu top round sliced paper-thin
• Dressed with olive oil, fresh horseradish, truffle aioli, and capers
• Food notes: chilled, savory, aromatic
• Allergens: Egg, dairy, black pepper

SOUPE à L’OIGNON

• Traditional French soup made with caramelized onions and hearty beef broth
• Topped with a large sourdough crouton and silky Gruyere cheese, toasted before serving
• Food notes: Aromatic, hearty, full-bodied flavors
• Allergens: Alcohol, Gluten, Dairy, Chicken Stock, Garlic

GAZPACHO de TOMATES

• Chilled tomato soup served with diced cucumbers and fresh aromatics
• Garnished with croutons, basil oil, and extra virgin olive oil
• Food notes: Velvety, chilled, crisp acidity, light, clean finish
• Allergens: Peppers, tomatoes, onions, garlic

SALADE CESAR

• Fresh romaine lettuce tossed in a creamy Cesar dressing
• Garnished with crispy house-made brioche croutons
• Dressing is made in-house: anchovies, mayo, mustard, eggs, Worcestershire sauce, cheese, salt, black pepper, garlic, lemon juice
• Food notes: A great Caesar dressing is creamy and rich with a luscious balance of salty, earthy, bright flavors that transform lettuce into a memorable meal
• Allergens: Dairy, egg, gluten

SALADE NICOISE

• Poached Ahi tuna served MR, baby green and red oak lettuce, haricot verts, potatoes, olives, marinated anchovies, 6-minute eggs, red wine vinegar dressing
• Food notes: Spiced, sweet, savory, hearty
• Allergens: Fin fish, allium, nightshade, egg

SALADE de TOMATES

• Local Heirloom tomatoes tossed with spring onions and Banyulls vinaigrette
• Finished with olive oil, Maldon sea salt, and fresh herbs
• Food notes: Chilled, crisp, refreshing, tangy, savory
• Allergens: Tomatoes, dairy

PASTEQUE et FETA

• Local mix of Canary and red watermelon, tossed in balsamic vinegar with crumbled feta and fresh mint leaves
• Food notes: Sweet, salty, fresh acidity
• Allergens: Melon, dairy, allium

STEAK TARTARE

• Freshly chopped beef tenderloin marinated with shallots, cornichons, mustard, and capers
• Accompanied with a quail egg, petite salade, and crostini
• Food notes: Raw, chilled, earthy
• Available in two sizes: Small: 4oz, Large: 8oz
• Allergens: Allium, mustard, egg, tomato

SAUMON TARTARE au CAVIAR

• Freshly chopped Atlantic salmon folded with goat cheese, fresh herbs, shallots, lemon zest, creme fraiche
• Garnished with Kaluga caviar
• Served with crostini
• Allergens: Fin fish, dairy (creme fraiche), gluten

TARTARE de THON et AVOCAT

• Small diced Saku tuna lightly tossed in citrus and olive oil served over crushed avocado
• Topped with an earthy grapefruit & citrus salad in a citrus vinaigrette, garnished with chives
• Food notes: Light, clean, zesty
• Allergens: Fin fish, onions, citrus

LES ESCARGOTS

• 6-8 jumbo Burgundy snails roasted in Pernod herb butter, served in a sizzling cast iron skillet
• Pernod: French aniseed liqueur with flavors of star anise, fennel, and 14 other botanicals
• Food notes: Earthy, rich, aromatic
• Allergens: Alcohol, Dairy, Garlic

LES MOULES a la POULETTE

• Prince Edward Island mussels cooked with shallots, leeks, fresh herbs, and white wine
• Served with toasted baguette
• Food notes: Savory, silky, aromatics
• Allergens: Shellfish, dairy, alcohol, allium

LA SALADE DE BETTERAVES

(DC)

• Roasted Beets, Roquefort cream, Herbal infused EVOO
• Allergens: Dairy, Garlic, Cilantro, Onion

PROSCIUTTO DE CANARD

(DC)

• Date cream, figs, onions, capers, infused EVOO
• Allergens: Dairy, Onion, Raw Meat

PLEUROTES FRITES

(DC)

• Fried Oyster mushrooms, truffle aioli
• Allergens: Gluten, Mushrooms, Dairy, Eggs

MOULES FRITES

(DC)

• Mussels, tomato harissa sauce, shallots, wine, fries
• Allergens: Dairy, cross-contact, shades

SALADE DE POIRES

(DC)

• Arugula, pears, dried cranberries, goat cheese, ginger honey dressing
• Allergens: Nuts, Dairy, Garlic, Shades

CHARCUTERIE BAR

MOUSSE de FOIE GRAS

• Smooth chicken & duck liver mousse served with house-made confit cherry, petite greens salad, baguette crostini
• Allergens: Dairy, Gluten, Eggs, Garlic, Alcohol

PATE en CROUTE

• A classic, beautiful and tasty pâté topped with a flavorful gelée and baked in a homemade pâté brisée (pastry dough)
• Allergens: Dairy, Gluten, Nuts

PATE de CAMPAGNE

• Contains pork and chicken liver
• Allergens: Eggs, Gluten, Pork

COMTE CHEESE

• Made from unpasteurized cow’s milk
• Food notes: Fruity, nutty, salty, savory, smoky, sweet
• Allergens: Dairy