La Petite Cuisine
Plump oysters, baby spinach, tender leeks and onions gently poached in a rich Pernod infused velouté finished with apple wood smoked bacon ~ Anne’s tribute to the flavors of the classic “Oysters Rockefeller” $11
L’assiette du charcutier ~ Chef’s plate created daily for your culinary enjoyment $ priced daily
Pissaladière ~ Flaky pastry tartlet topped with roasted garlic puree, caramelized onions, Niçoise olives, capers and fresh goat cheese, garnished with white anchovies $9.5
Crispy Herb de Provence frog legs with sauce verte $9
Roasted mushroom** (60% local) crepes with Madeira cream $10.5
Pan-seared sea scallops with roasted fingerling potatoes, wilted leeks and a blood orange beurre noisette $11
DUMAINE Salad ~ balsamic vinaigrette dressed LOCAL greens** with seasonal garnishes $8.5
Wilted escarole salad with roasted beets**, apple wood smoked bacon, wilted shallots, torn bread croutons and Dijon vinaigrette $9
Salad of Belgian endive, Fuji apples, blue cheese, watercress** and walnuts tossed with Banyuls vinaigrette $10
Les Grands Plats
Roasted garlic, shallot and thyme stuffed chicken breast served with mushroom croquette, haricot vert and roasted garlic reduction $25
Cassoulet– Classic casserole of confit duck leg, house made garlic sausage, smoked bacon lardons and stewed white beans $25
Trout Amandine ~ Golden pan-seared trout with a toasted almond brown butter, served with haricot vert $24
Cabernet Sauvignon braised beef short ribs with rémoulade slaw* $24
Grilled pork tender*, sweet potato-Yukon gratin, wilted spinach, relish of house-cured pancetta & shallots and Dijon reduction $25
Steak frites ~ Grilled hanger steak* with beurre de Montpellier and pommes frites $24
Grilled lamb loin*, goat cheese galette, and a relish of preserved lemon & Niçoise olives $27
Vegetarian and Vegan options: Each Night Chef Anne and the kitchen have a variety of seasonal ingredients to create as many dishes as you would like to complement the menu; as well as, the various daily specials.
* May contain under-cooked food product
**local – fine folks are making it happen for us and OUR community!
February, 2012