Lblk Dinner New Flip Format 02.17.17
Executive Chef Fabrice Marcon, Master Chef of France PRIVATE DINING General Manager AVAILABLE Frank Caiazzo Dinner HORS D’OE UVRES Plats de Saison LES HUÎTRES* ea/3 SALADE D'ASPERGE RAVIGOTE 15 market oysters, mignonette, horseradish, cocktail sauce asparagus salad, capers, egg, chervil, mustard vinaigrette ESCARGOTS 14 BOUDIN DE HOMARD 19 Pernod garlic butter baked lobster sausage, sunchokes, lobster tarragon sauce STEAK TARTARE* 14 GNOCCHI A LA PARISIENNE 18 raw chopped natural beef, capers, shallots, Dijon, quail egg gluten free gnocchi, Parmesan cream sauce, herb purée, yellow chanterelles CALAMARI FRIT 15 whole grain mustard vinaigrette FONDUE AUX FROMAGES 11 melted brie, blue, and goat cheese, Madeira wine SOUPES ET SALADS - add crudité (3.50) SOUPE DU JOUR 9 TARTE FLAMBÉE AU SAUMON FUMÉE 16 smoked salmon, leek compote, whipped fromage blanc SOUPE A L’OIGNON GRATINÉE 9 baguette, Emmenthal cheese MOULES FLORENTINE half pound 12 | one pound 16 steamed mussels, spinach, white wine, SALADE LYONNAISE 11 Pernod garlic butter, shallots sautéed lardons, croutons, baby frisée, warm poached egg Charcuterie et Fromage SALADE VERTE 10 select one/8 two/14 three/18 four/20 butter lettuce, fines herbs, shallots, Dijon vinaigrette country pâté Cantal SALADE D’ÉPINARD 9 chicken liver mousse Saint Agur Blue spinach salad, roasted red beets, crumbled goat cheese, pork rillette Truffle Tremor raspberry vinaigrette SALADE RIVE GAUCHE 9 ENTRÉES chopped salad, apples, candied walnuts, bleu d’Auvergne, honey Dijon vinaigrette TRUITE GRENOBLOISE 22 pan seared rainbow trout, baby spinach, SALADE NIÇOISE* 16 brown butter, capers, parsley, lemon seared rare Ahi tuna, green beans, capers, olives, tomatoes, fingerling potatoes, hard-boiled egg, avocado, shallots, POULET RÔTI 23 tapenade, anchovy, roasted red bell peppers roasted Rocky Jr.
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