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Menu - Chef Guillaume Daly
Main courses
Fish of the day PM
Beef macreuse cooked 36h,elder �ower BBQ sauce, horseradish,chicoree salad, crisp onions 29
Surf and Turf PM
Fried chicken & caviar, maple sirup, chicken jus26
To start
Oysters half-dozen 20, dozen 40
Crudo of the day PM
Seafood platter PM (half or whole)
Charcuteries “Les Cochons Tout Ronds” 22
Appetizers
Grilled vegetables, yogurt, sumac 12
Snow crab cannelloni, cucumber,mint, grapefruit, green apple, horseradish21
Endive salad, Elizabeth bleu cheese, black walnut, maple vinaigrette 18
Salmon tartar, extra virgin olive oil,shallots, chive, pangrattato, homemade blini19
Filet mignon tartar, homemade brioche, soy sauce, smoked foie gras 19
Grilled octopus, chimichurri , lemon, chard eggplant puree 26
Lobster spaghetti, swiss chard, bisque,pangrattato 38
Grilled AAA rib steak (10 oz),green pepper sauce, fries 41
**Menu may change due to weekly arrivals and chef ’s inspiration
*** $30 Minimum of food per person