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 $9.5
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 $13
DUMAINE Salad ~ balsamic vinaigrette dressed LOCAL greens** with seasonal garnishes $8.5
Chilled salad of Gulf Shrimp, asparagus**, oven-roasted tomatoes and preserved lemon and sauceMousquetaire $12
Salad of Belgian endive, Fuji apples, blue cheese, watercress** and walnuts tossed with Banyuls vinaigrette $10.5
Les Grands Plats
Roasted garlic, shallot and thyme stuffed chicken breast served with mushroom croquette, haricot vert and roasted garlic reduction $25
Duck Confit with French lentil ragout and wilted spinach $25
Trout Amandine ~ Golden pan-seared trout with a toasted almond brown butter, served with haricot vert $24
Chardonnay 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 $30
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!
May 2012