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    Dinner: Petites Assiettes

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    Menuism
    This document provides a menu for dinner at a restaurant. It lists appetizers, salads, entrees, sides, sandwiches, cheeses, and desserts. The appetizers include soups, salads, and seafood options ranging in price from $8 to $14. The entrees section offers larger portions of dishes like potato gnocchi, short rib bourguignon, coq au vin, and bouillabaisse ranging from $16 to $25. The menu also includes sandwiches, meats, cheeses from around the world, and desserts like pear dacquoise, brie cheesecake, and chocolate dome.

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    Dinner: Petites Assiettes

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    Menuism
    42 views2 pages
    This document provides a menu for dinner at a restaurant. It lists appetizers, salads, entrees, sides, sandwiches, cheeses, and desserts. The appetizers include soups, salads, and seafood options ranging in price from $8 to $14. The entrees section offers larger portions of dishes like potato gnocchi, short rib bourguignon, coq au vin, and bouillabaisse ranging from $16 to $25. The menu also includes sandwiches, meats, cheeses from around the world, and desserts like pear dacquoise, brie cheesecake, and chocolate dome.

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    This document provides a menu for dinner at a restaurant. It lists appetizers, salads, entrees, sides, sandwiches, cheeses, and desserts. The appetizers include soups, salads, and seafood options ranging in price from $8 to $14. The entrees section offers larger portions of dishes like potato gnocchi, short rib bourguignon, coq au vin, and bouillabaisse ranging from $16 to $25. The menu also includes sandwiches, meats, cheeses from around the world, and desserts like pear dacquoise, brie cheesecake, and chocolate dome.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    42 views2 pages

    Dinner: Petites Assiettes

    Uploaded by

    Menuism
    This document provides a menu for dinner at a restaurant. It lists appetizers, salads, entrees, sides, sandwiches, cheeses, and desserts. The appetizers include soups, salads, and seafood options ranging in price from $8 to $14. The entrees section offers larger portions of dishes like potato gnocchi, short rib bourguignon, coq au vin, and bouillabaisse ranging from $16 to $25. The menu also includes sandwiches, meats, cheeses from around the world, and desserts like pear dacquoise, brie cheesecake, and chocolate dome.

    Copyright:

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    of 2

    Dinner

    PETITES ASSIETTES
    Soup Du Jour 8
    Chefs seasonal choice
    Market Fresh Niçoise 12
    Fish of the day, quail egg, French shallots, chardonnay dressing, traditional Niçoise ingredients
    Beet Salad 9
    Chiogga beets, glazed Crottin goat cheese, hazelnut dressing
    House Cured Trout 11
    Red lentils, lemon confit, crêpe chips
    New York Steak Salad 12
    Black Angus sirloin, baby spinach, Granny Smith apple, Maytag Blue cheese
    Salad Liberté 9
    Mixed greens, Champagne dressing, toasted walnuts
    Tuna Ceviche 11
    Yellowfin tuna, lime, chili, coconut
    Diver Scallops 14
    Smoked onion purée, pancetta
    Blue Point Oysters 12
    Three ginger and pastis granite-topped oysters
    Pork Belly 9
    Slow roasted, crispy pork belly, caramelized apples, boudin noir
    Duck Confit 12
    Confit duck leg, fennel carpaccio, Cara Cara orange reduction

    GRANDES ASSIETTES
    Potato Gnocchi (V) 16
    Chestnuts, Brussels sprouts, aged Parmesan, wine-flavored butter sauce
    Short Rib Beef Bourguignon 21
    Braised short rib, French shallots, wild mushrooms
    Coq au Vin “Drumstick” 18
    Lancaster chicken simmered in red wine, smoked bacon
    Bouillabaisse 22
    Market fresh seafood, saffron, tarragon-scented broth
    Atlantic Salmon 18
    Puy lentils, gribiche sauce
    East Coast Lamb Loin 25
    Herb-coated roasted lamb, fondant potatoes, ratatouille
    Striped Sea Bass 24
    Savoy cabbage, butternut squash, aged Balsamic vinegar reduction
    Duck Cassoulet 22
    Magret duck breast, Toulouse sausage, white beans ragoût
    Yukon Gold Boulanger (V) 18
    Potato terrine, globe artichoke, mushroom ragoût, chardonnay dressing

    Accompagnements
    Sautéed mushrooms 6
    Sautéed spinach 6
    Panache of market vegetables 6
    Mashed potatoes 6
    Sautéed potatoes 6
    Potato gnocchi 6
    Dinner
    TARTINES
    (open-faced sandwiches on toasted French country bread)

    Piquillo pepper and goat cheese (V) 10


    Bresaola, dill pickle and horseradish relish 10
    Bayonne ham, Brie, wild arugula 10
    Smoked salmon, crab mayonnaise, avocado 10
    Truffled Kennet Square mushrooms (V) 10
    Rock shrimp, chipotle aïoli 13

    CHARCUTERIES
    Served Individually

    Bayonne 6
    Acorn-fed black-leg ham from Southwest France
    Salami Milano 6
    Country-style pork sausage from Brianza, Italy
    Paté de Campagne 6
    Country-style dusk and chicken paté
    Bresaola 6
    Cured filet mignon from the Italian Alps
    Chorizo 6
    Traditional Spanish spiced pork sausage

    FROMAGES
    Valencay, Berry, France • Goat cheese • Semi-soft 8
    Darkened with a dusting of charcoal; fresh, citric taste with a nutty finish
    Morbier, Franche-Comté, France • Cow’s milk • Semi-soft 8
    Deep aroma; rich and creamy flavor with a slightly bitter aftertaste
    Humbolt Fog, Arcata, CA, USA • Goat cheese • Semi-soft 7
    Mold-ripened cheese with a central line of edible ash; creamy, light and mildly acidic
    Caña de Cabra, Molina de Segura, Spain • Goat cheese • Semi-soft 8
    Tangy citrus notes balance the rich creaminess
    Noble Organic Cave Aged Cheddar, Lancaster County, PA, US • Cow’s milk • Semi-hard 7
    Made of organic, raw milk from grass-fed cows; sharp, tangy, smooth and crumbly
    Pierre Robert, Normandy, France • Cow’s milk • Double cream 9
    Soft, rich, decadent double-cream; truly melts in your mouth
    Brillat Savarin, Normandy, France • Cow’s milk • Triple cream 8
    Luscious, creamy and faintly sour with a slight sharpness
    Livarot, Thiers, Normandy, France • Cow’s milk • Semi-soft 8
    Slightly piquant with rich aroma and full flavor
    Maytag Blue, Iowa, US • Cow’s milk • Blue 7
    Crumbly texture and spicy flavor

    Served with a selection of freshly baked breads, shallot marmalade and quince jelly

    DESSERTS
    Pear and Almond Dacquoise 11
    Caramelized pear, dark chocolate, gelée au poire
    Brie Cheesecake 8
    Strawberry sorbet, cherry compote, walnut crust
    Vacherin “Liberte” 10
    Vanilla ice cream, pink peppercorn meringue, bubbled sugar
    Assiette Parisienne 8
    Selection of petits desserts
    Chocolate Dôme 12
    Salted caramel, praliné, raspberries
    Tarte Tatin 9
    Golden Delicious Apple, caramel, puff pastry

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