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    Dinner

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    Menuism
    This document is a seasonal dinner menu from L'Absinthe Brasserie. It includes appetizers, entrees, main courses and classics from the restaurant. Appetizers range from $10-18 and include lobster salad, duck foie gras and snails. Entrees range from $22-34.50 and include options like risotto of sea scallops, rainbow trout and duck leg confit. Main courses in the classics section range from $22-42 and feature dishes such as poularde truffee, steak frites and coq au vin.

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    Dinner

    Uploaded by

    Menuism
    114 views2 pages
    This document is a seasonal dinner menu from L'Absinthe Brasserie. It includes appetizers, entrees, main courses and classics from the restaurant. Appetizers range from $10-18 and include lobster salad, duck foie gras and snails. Entrees range from $22-34.50 and include options like risotto of sea scallops, rainbow trout and duck leg confit. Main courses in the classics section range from $22-42 and feature dishes such as poularde truffee, steak frites and coq au vin.

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    This document is a seasonal dinner menu from L'Absinthe Brasserie. It includes appetizers, entrees, main courses and classics from the restaurant. Appetizers range from $10-18 and include lobster salad, duck foie gras and snails. Entrees range from $22-34.50 and include options like risotto of sea scallops, rainbow trout and duck leg confit. Main courses in the classics section range from $22-42 and feature dishes such as poularde truffee, steak frites and coq au vin.

    Copyright:

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

    Dinner

    Uploaded by

    Menuism
    This document is a seasonal dinner menu from L'Absinthe Brasserie. It includes appetizers, entrees, main courses and classics from the restaurant. Appetizers range from $10-18 and include lobster salad, duck foie gras and snails. Entrees range from $22-34.50 and include options like risotto of sea scallops, rainbow trout and duck leg confit. Main courses in the classics section range from $22-42 and feature dishes such as poularde truffee, steak frites and coq au vin.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    of 2

    L’ABSI NTHE BRASSERIE Seasonal Dinner

    APPETIZER E NTREE
    Soup of the Day Risotto of Sea Scallops
    with Garniture . with Lemon and Fresh Thyme .
    Lobster Salad Rainbow Trout, Porcini Duxelle
    Black Truffle Celery Remoulade, String Beans, Braised Endives with Orange Dust and
    Port Vinaigrette M P Reduction of Vin Jaune .
    Tomato on the Vine and Classic Pike Quenelles and Lobster
    Green Lentil Salad in Lobster Sauce and Basmati Rice .
    Cucumber Pickle with Blue Cheese . Organic Steamed Salmon with
    Sauteed Fresh Duck Foie Gras CodFish Brandade and Espelette Pepper Infused Olive Oil .
    Seasonal Fruits . Duck Leg Confit Served Crispy,
    Snails Gratines over Shiitake Caps Sauteed Potatoes with Frisee Salad and Braised Chesnuts .
    with Traditional Garlic Butter . Pasta of the Day .
    Vache de Chalais Cheese, Seasonal Vegetable Plate .
    Baked in a Pocket of Brique Pastry with Prosciutto, Basil,
    Sundried Tomatoes Served with a Frisee Salad . FROM THE ROTISSERIE
    Salad du Marche
    Frisee, Leeks and Beets, Crispy Bacon,
    Roast Rack of Lamb
    Walnut Vinaigrette . Natural Jus .
    Mesclun Salad Roast Free-Range Chicken
    Fresh Herbs, Shallots and House Dressing . Cooked to Order (35minutes) .
    Beef and Lamb Burger
    with French Fries, Nodine Juniper Bacon,
    PIZZETTES served with Mesclun Sal ad Your Choice of Cheese and Caramelized Onions .
    Alsacienne Pizzette
    Bacon, Fresh Thyme, Munster Cheese, Onion . SIDE ORDERS $7.50
    Country Pizzette steamed vegetables
    Serrano Ham, Black Olive Tapenade, Figs and Goat Cheese . mashed potatoes
    home-made french fries
    tomates provencale
    assorted wild mushrooms .
    sauteed spinach
    french green beans
    Shared Appetizers $2.50 Shared Main Courses $4.50 All Vegetables from the menu
    % service charge will be added to parties of five and more can be served as side orders
    L’ABSI NTHE BRASSERIE Classics
    SHELLFISH MAI N COURSE
    east coast oysters Market Price Poularde Truffee et ses Legumes Poches
    west coast oysters Market Price Poached Free Range Chicken in a
    whole tourteau crab Market Price Black Truffle Broth with Vegetables .
    1/2 cold lobster Market Price Sole Meuniere
    whelks . portion Classic Dover Sole Meuniere Market Price
    razor clams . portion Steak Frites (12-oz Strip Loin)
    periwinkles . portion Choice of Sauce: Red Wine, Bearnaise,
    maine little neck clams . each Green Pepper, Shallots, Beurre Maitre d’Hotel .
    cold shrimp . each Tartare de Boeuf
    cooked mussels half shell . portion Beef Tartare, Watercress Salad, French Fries .
    Choucroute Royale Alsacienne
    Assorted Sausages, Pork Loin,
    ASSORTED SHELLFISH TRAY and Sauerkraut .
    serves  to  . Pieds de Porc Farcis au Foie Gras,
    serves  to  . et Pommes, Reduction au Cidre
    Pig’s Trotters with Foie Gras and Apple
    Cider Reduction . ⁄ .
    APPETIZER Coq au Vin, Garniture Grand-Mere
    Pate de Campagne, au Poivre Vert Chicken Cooked in Red Wine .
    Green Peppercorn Country Pate  . Foie de Veau Saute
    Moules Marinieres de l’Ile du Prince Edward au Vinaigre de Framboise
    Prince Edward Island Steamed Mussels . ⁄ . Sauteed Calf Liver, Raspberry Vinegar,
    Supplement French Fries . Vidalia Onion Compote .
    Boudin Noir aux Pommes
    Blood Sausage with Sauteed Apples .

    Assorted Cheese Plate .⁄.


    Seasonal Vegetable Plate .

    Jean-Michel bergougnoux Luc Holie


    chef-proprietaire chef executive

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