PLATEAU de FRUITS de MER

La Grande Boucherie ONLY

• The French raw bar is a staple of all brasseries 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.

Allergens:
Dairy
Gluten

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 Caesar 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 balance of salty, earthy, and bright flavors

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 Banyuls 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

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 (crème fraiche)
Gluten

TARTARE de THON et AVOCAT

• Small diced Saku tuna lightly tossed in citrus and olive oil served over crushed avocado
• Topped with a 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 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

• Roasted Beets, Roquefort cream, Herbal infused EVOO
• Food notes: Earthy, creamy, and aromatic

Allergens:
Dairy
Garlic
Cilantro
Onion

PROSCIUTTO DE CANARD

• Date cream, figs, onions, capers, infused EVOO
• Food notes: Sweet, savory, and aromatic

Allergens:
Dairy
Onion
Raw Meat

PLEUROTES FRITES

• Fried Oyster mushrooms, truffle aioli
• Food notes: Crunchy, savory, and aromatic

Allergens:
Gluten
Mushrooms
Dairy
Eggs

MOULES FRITES

• Mussels, tomato harissa sauce, shallots, wine, fries
• Food notes: Savory, spicy, and aromatic

Allergens:
Dairy
Cross-contact
Shades

SALADE DE POIRES

• Arugula, pears, dried cranberries, goat cheese, ginger honey dressing
• Food notes: Fresh, sweet, and savory

Allergens:
Nuts
Dairy
Garlic
Shades

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, and zesty

Allergens:
Fin fish
Onions
Citrus

LES ESCARGOTS

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, and aromatic

Allergens:
Shellfish
Dairy
Alcohol
Allium

LES MOULES FRITES

• Mussels, tomato harissa sauce, shallots, wine, fries
• Food notes: Savory, spicy, and aromatic

Allergens:
Dairy
Cross-contact
Shades

SALADE DE POIRES

• Arugula, pears, dried cranberries, goat cheese, ginger honey dressing
• Food notes: Sweet, tangy, and aromatic

Allergens:
Nuts
Dairy
Garlic
Shades

PLATEAU de FRUITS de MER

CHOUX FLEUR ROTI GRENOBLOISE

• Cauliflower that has been poached in oat milk and lemon juice, roasted until golden brown, served over a creamy cauliflower puree
• Finished with fresh parsley, capers, olive oil, and croutons
• Food notes: Bright, earthy, nutty

Allergens:
Gluten
Dairy
Citrus

PORCHETTE a la NICOISE

• Pan-seared roasted porchetta on a bed of creamy pomme puree, topped with rich chicken jus and peppery arugula
• Porchetta: boneless and rolled Italian roast pork dish made from the belly and loin
• Food notes: Creamy, savory, peppery, rich

Allergens:
Pork
Dairy
Onions
Alcohol
Garlic

CANARD a L’ORANGE

• Pan-seared Rohan duck breast, charred spring onion, granny smith apple that has been poached in saffron, star anise, and allspice
• Pan jus of duck stock, port wine, orange juice
• Finished with fresh herbs
• Chef recommends cook temp MED RARE. Above this, texture can be affected and turn the meat chewy/gamey
• Food notes: Aromatic, sweet, juicy, savory

Allergens:
Poultry
Allium
Alcohol
Apple

POULET SAUTE BASQUAISE

• Half of a Heritage chicken that has been cooked with peppers, onions, black and espelette pepper
• Roasted until fork-tender and served with herbed pilaf rice
• Food notes: Herbaceous, saucy, hearty

Allergens:
Poultry
Peppers
Onions
Tomatoes
Garlic

BOEUF a la BOURGUIGNON

• Beef slowly cooked with red wine and root vegetables until fork-tender
• Served alongside creamy pomme puree and fresh greens
• Food notes: Hearty, rich, savory

Allergens:
Alcohol
Allium
Dairy

LES ST JACQUES ROTIES

• U-12 scallops lightly seared, served over creamy corn puree
• Accompanied by fresh spring vegetables of sugar snap peas, radish, charred corn, and spring herbs
• Food notes: Nutty, sweet, aromatic

Allergens:
Shellfish
Dairy

FLETAN ROTI

• Seasonal halibut (6 ounces) pan-seared to medium, finished with a Meuniere sauce (capers, butter)
• Served over sautéed Florentino (vegetable in the broccolini/cauliflower family)
• Food notes: Light, citrusy, earthy

Allergens:
Fin fish
Dairy
Allium

SAUMON ROTI

• Pan-seared wild Atlantic salmon served over corn cream with asparagus batons
• Dressed with fresh herbs and basil oil
• Food notes: Sweet, creamy, herbaceous

Allergens:
Fin fish
Dairy

BOUCHERIE BURGER

• Dry-aged blend grilled burger served with a brioche bun (eggs, butter, flour), a red onion marmalade (red onions, red wine, honey), a red wine butter (butter, red wine, garlic, parsley), crushed potato chips, lettuce, tomato, brie cheese, and house-made French fries.
• Food notes: Juicy, flavorful, and rich

Allergens:
Meat
Eggs
Dairy
Onions
Alcohol
Garlic