DOCSLIB.ORG

9 20 13 14 15 16 18 16 18 21 6/$18 Or 12/$36 18 13 16 15 13 13 12 34 27 38 28 39 26 40 38 34 30 32 08 10 10

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
9 20 13 14 15 16 18 16 18 21 6/$18 Or 12/$36 18 13 16 15 13 13 12 34 27 38 28 39 26 40 38 34 30 32 08 10 10 SOUPE À L’OIGNON 9 FRIED SQUASH BLOSSOMS 18 baked onion soup, gruyère cheese & housemade milk ricotta, tomato & basil toasted baguette ESCARGOT 16 OCTOPUS A LA PLANCHA 20 burgundy snails, parsley butter, garlic & anson mills blue barley, chorizo, black garlic housemade puff pastry scallion & corn BEEF TARTARE* 18 CHICKPEA HUMMUS 13 hand cut beef eye round, cornichons, egg yolk lemon tahini, grilled eggplant, charmoula & market greens toasted sesame & grilled naan CHILLED SEAFOOD SALAD 21 DEVILED EGGS 14 shrimp, scallops, mussels, lobster & calamari american caviar, dijon mustard, espelette pepper OYSTERS OF THE DAY* 6/$18 OR GREEN GAZPACHO & GULF SHRIMP 15 ASSORTMENT OF EAST & WEST COAST 12/$36 cucumber, cilantro, tomatillo & sherry vinegar fried gulf shrimp “en chemise” STEAMED MUSSELS 18 shallots, garlic, white wine, parsley & chives HAMACHI CRUDO* 16 scallion, citrus, smoked radish & yuzu-kosho aioli GREEN SALAD 13 ROASTED PATTY PAN SQUASH 13 market greens, red wine vinaigrette, carrots, mint, roasted tomato, lemon-chive crème fraiche radishes, shaved beets & fine herbs SALT ROASTED BEET SALAD 16 CHARRED BROCCOLI 13 crumbled goat cheese, blackberry, pistou chili paste vinaigrette, cilantro, roasted peanuts rice wine vinaigrette charred scallion BABY KALE & STRAWBERRY SALAD 15 FRIED SUMMER ASPARAGUS 12 hearts of palm, candied pecans, white balsamic sriracha aioli GRILLED SWORDFISH* 34 RIVIERA STYLE RISOTTO 26 charred corn, anson mills barley, smoked tomato creamy arborio rice, artichokes, lemon, basil zucchine, cumin scented yogurt toasted pinenuts & grated sheep cheese NATURAL PORK TENDERLOIN MILANESE 27 PAN ROASTED BLACK GROUPER* 40 cabbage-carrot slaw, quick pickles, lingonberry jam sweet corn, caramelized fennel, summer mushroom & chive MEDITERRANEAN BRANZINO* 38 charred long beans, shallots, garlic & sauce vierge GRILLED SEA SCALLOPS PERSILLADE* 38 parsley crusted scallops, tomato-cucumber panzanella LE BRASSERIE BURGER* OR L’ IMPOSSIBLE BURGER 24 prime rib burger, applewood bacon gruyere cheese BRASSERIE STEAK FRITES* 34 caramelized onion marmelade & brioche bun wood grilled hanger steak, brasserie fries & sauce bernaise ALL NATURAL ROASTED CHICKEN 28 ROASTED FAROE ISLAND SALMON* 30 herbs de provence & traditional ratatouille lemon tabboulet, carrot, snap peas, & curry broth ROASTED DUCK LEG CONFIT 39 ROASTED GAME HEN “A LA BRIQUE” 32 locally grown lacinato kale & cherry gastrique all natural cornish game hen, red harissa charred broccoli POMMES FRITES 08 LEMON PARSLEY TABBOULET 10 CHARRED LONG BEANS & GARLIC VINAIGRETTE 10 MOUSSEUX (BUBBLES) VIN ROSÉ HELFRICH CRÉMANT D’ ALSACE 11 L’ABBAYE CUVEE BENJAMIN (SYRAH/GRENACHE) 10 PIERRE SPARR CRÉMANT D’ ALSACE ROSÉ 12 NOTORIOUS PINK (GRENACHE) 10 CHARLES HEIDSEICK BRUT NV (HOUSE CHAMPAGNE) 18 ESPRIT GASSIER ROSÉ DE PROVENCE (GRENACHE) 12 LEON LAUNOIS ROSÉ CUVÉE 18 DOMAINE DE TRIENNES ROSE PROVENCE (CINSAULT) 12 VIN BLANC VIN ROUGE CHABLIS, CAMILLE ET LAURENT SCHALLER 13 CÔTES DU RHÔNE, DOMAINE DE COURON 12 CHARDONNAY, MACON FUISEE VINCENT GIARDIN 12 SYRAH/GRENACHE, CHÂTEAU PUECH-HAUT 14 SANCERRE, LES GLORIES 14 MERLOT/CABERNET, CHÂT. CHASTELET (BORDEAUX) 12 SAUVIGNON BLANC, FRANCOIS CHIDAINE 10 CAB SAUVIGNON, CHÂT. HAUT NOUCHET (BORDEAUX) 19 VOUVRAY, J. MOREAU & FILS 12 PINOT NOIR, DOMAINE PRIEURÉ CÔTE DE BEAUNE 15 PINOT GRIGIO, TIEFENBRUNNER 10 MALBEC, JEAN-LUC BALDES CLOS TRIGUEDINA 12 DURBAN BEAUMES VENISE MUSCAT 13 LA FLEUR D’OR SAUTERNES 15 BOTTLED BEER CHÂT. MONTIFAUD PINEAU 12 KRONENBOURG 1664 BLANC 07 DOM. LA TOUR VIEILLE BANYULS 13 STELLA ARTOIS 07 CHÂT. DE CALADROY MUSCAT 12 FT.MYERS BREWING HIGH 5 IPA 08 CARMES DE RIEUSSEC SAUTERNES 18 LAGUNITAS “LIL SUMPIN SUMPIN” 07 LE FIN DU MONDE 11 CHI’TI BLONDE (FRANCE) 10 LA CADETTE BLONDE (FRANCE) 08 ON TAP KRONENBOURG 1664 08 ABSINTHE- ST.GEORGE VERTE 14 CHIMAY RED 12 RAND ARNIER G M 14 MOMENTUM BREWING 16° CELSIUS 08 CALVADOS- PERE MAGLIORE 13 FT. MYERS BREWING “RED TAPE” 08 ÉNÉDICTINE OM B - D 14 BURY ME CREAMATION HONEY ALE 08 CHARTREUSE 15 BONE HOOK BREWING IPA 08 PASTIS-RICARD 12 ROTATING TAP 08 MAURIN QUINA 13 ALL DESSERTS 12 VIEUX CARRÉ 13 LILLET SPRITZ 13 LA VIE EN ROSE 13 THE FRENCH ECLAIR, BANANA JAM, PRALINE MOUSSE TEMPLETON RYE WHISKEY LILLET ROSE EPIC FRENCH VODKA FERRAND 1840 COGNAC GRAPEFRUIT BYRRH QUINQUINA BABA AU RHUM, RHUM BUTTER, MASCARPONE CARPANO ANTICO CREMANT D’ ALSACE ROSE PEDAL SYRUP HUCKLEBERRY CLAFOUTIS, PISTACCHIO GELATO BÉNÉDICTINE ROSEMARY PEYCHAUD BAKED ALASKA, HOUSEMADE CHERRY ICE CREAM, CHOCOLATE DEVIL FOOD CAKE, BRANDY ANGLAISE FRENCH 365 13 TROCADERO 13 THE DIRTY FRENCH 16 FORD’S GIN MAKERS MARK GREY GOOSE VODKA CHOCOLATE CREMEAUX, SEA SALT, MASCARPONE HIBISCUS SYRUP FERNET BRANCA CASTELVETRANO OLIVE COINTREAU SPICED LOCAL HONEY LE BLEU CHEESE CHAMPAGNE WALNUT BITTERS STIRRED NOT SHAKEN NOVELLE FLEUR 13 KING OF ANJOU 13 THE MARIACHI 13 MILAGRO SILVER TEQUILA GREY GOOSE LE POIRE MILAGRO REPOSADO DAILY CHEESE PLATE (3PCS) 16 ST.GERMAIN ELDERFLOWER ST GERMAIN BLACKBERRY SYRUP LOCAL GRAPEFRUIT CHARTREUSE GRAN GALA APEROL LEMON ROSEMARY TINCTURE *Undercooked fish shellfish, eggs or meat increased the risk of foodborne illnesses. Every effort will be made to accommodate food allergies. Should we be unable to do so, we apologize in advance. *There is risk associated with eating raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician. 20% gratuity will be added for parties of five or more. Vincenzo Betulia, Chef/Owner -Frank Pullara, Chef de Cuisine -Jason Zadorski, General Manager .
Load more

Recommended publications
  • LUMENSTL.COM | 314.615.2480 LUMEN AMENITIES • Private Use of Lumen Private Event Space
    LUMENSTL.COM | 314.615.2480 LUMEN AMENITIES • Private Use of Lumen Private Event Space • Full Service by Our Uniformed Service Staff (one per 20 guests) • Floor Length Linens and Napkins in 39 Colors Included • Event Valet Parking Included (based on standard five-hour event) • Tea Light Candles (three per table) • Tables and Chairs - (72” Rounds) Seating 10 Guests Per Table • Complimentary Menu Tasting for Up to Six Guests • House Sound System for Background or Dinner Music (not intended to replace band/DJ) • Projector and Screen Available for Rental • Hand-Held Microphone for Ballroom • State-of-the-Art Specialty Lighting in Your Colors of Choice (256 available) || PACKAGE PRICING INCLUDES || All the above, plus four hour premium open bar, butler passed hors d’oeuvres, and two-course plated dinner with complimentary cake cutting. Pricing also includes 24% service charge, but not 9.179% tax Pricing based on minimum of 100 guests || FOOD AND BEVERAGE MINIMUMS || $15,000 on a Saturday Evening or Holiday Weekends $12,000 on a Friday Evening $10,000 on a Sunday Evening please note all menus subject to change due to availability add-on items before 24% service charge and tax BUTLER PASSED HORS D’OEUVRES SELECT THREE TO BE PASSED DURING YOUR COCKTAIL HOUR ADD A FOURTH OPTION FOR $4.25 PER PERSON || G A R D E N || || P O U L T R Y || SEASONAL CHEF’S CHOICE BRUSCHETTA CHICKEN & WAFFLES Bourbon Maple Chicken Waffle Cone, TOMATO & GRILLED CHEESE SHOOTERS Rosemary Crème Fraiche Mini Shot Glasses Filled with Tomato Bisque are Topped with Grilled Cheese
    [Show full text]
  • BUR Ingredient Guide Summer 2021 SUMMER 2021
    BUR Ingredient Guide Summer 2021 SUMMER 2021 Ingredient and Sensitivity Guide Summer 2021 Please know that our kitchens are not allergen-free. This is a reference guide of low risk items for people with sensitivities. Trace amounts of allergens may be found in our products and those produced in outside facilities. BUR Ingredient Guide Summer 2021 SENSITIVITY GUIDE GLUTEN DAIRY GARLIC ONION STARTERS STARTERS STARTERS STARTERS CHIPS + DIP GUACAMOLE GUACAMOLE CORN ELOTES GUACAMOLE CHICKEN WINGS CORN ELOTES CORN ELOTES no dip SALADS GARLIC SHRIMP BBQ RIBS SALADS ALL SALADS no side bread ALL SALADS sub olive oil and balsamic CHICKEN WINGS SALADS sub olive oil and balsamic no onions FONDUEMENTALE ALL SALADS sub tortilla chips no cheese SANDWICHES SANDWICHES GOOEY CHEESE GRILLERS GOOEY CHEESE GRILLERS SALADS SOUPS TASTY CHICKEN TASTY CHICKEN BISTRO SALAD STRAIGHT UP TOMATO no onion jam LG BISTRO SALAD TOM KAH GAI CLASSICS EGGPLANT CAPRESE FAB SALAD MAC + CHEESE no tapenade LG FAB SALAD SANDWICHES TASTY CHICKEN SIDES CLASSICS SOUPS no cheese SIDE MAC + CHEESE STRAIGHT UP TOMATO EGGPLANT CAPRESE FLATBREAD SIDES MUSHROOM MEDLEY no cheese BISCUITS MASHED POTATOES TOM KAH GAI MASHED POTATOES BISCUITS CLASSICS FLATBREAD CLASSICS BEEF BOURGUIGNON DESSERTS RATATOUILLE RATATOUILLE ALL DESSERTS DESSERTS no persillade no cheese ALL DESSERTS BEEF BOURGUIGNON KENTUCKY BURGOO BRUNCH BUTTER CHICKEN CHURROS BRUNCH no flatbread SIDES PBM GRILLERS CHURROS SIDE RATATOUILLE PBM GRILLERS SIDES BABY BURGOO BREAKFAST SANDO MASHED POTATOES SIDE RATATOUILLE SIDES SIDE
    [Show full text]
  • Casserole Egg, Dippable Toasted Brioche, Sautéed Mushroom Persillade, Tomme Des Demoiselles Shavings
    Casserole egg, dippable toasted brioche, sautéed mushroom persillade, Tomme des Demoiselles shavings Recipe for 4 Description A beautiful, quick dish that is easy, consistent, and tasty. It requires little prep and work but delivers maximum results. Note Try picking a local cheese from your region, just be sure that it has a strong enough flavour to accentuate the dish. Ingredients Poached eggs Mushrooms 4 Unit(s) Egg 1 Tray(s) Button mushrooms 4 Thick slice(s) Brioche bread 2 Unit(s) Portobello mushroom 50 Gr Butter 8 Unit(s) Shiitake mushroom 2 Pinch(es) Fleur de sel 3 Clove(s) Chopped garlic 5 Sprig(s) Chopped parsley Butter Salt and pepper Butter Vegetable oil Salt and pepper Vegetable oil Cheese shavings 150 Ml Cheese tomme des demoiselles 6 Sprig(s) Chives Butter Salt and pepper Vegetable oil Preparation Preparation time 45.00 mins Preheat your Oven at 147.00 F° Preparation Peel and finely dice the garlic. Cut the brioche into sticks around 1 cm along the short sides. Wash the parsley, remove the leaves from the stems, then chop the parsley leaves. Clean your mushrooms with a damp towel, if necessary, then chop them finely. Finely chop the chives. Brioche In a hot pan with butter, lightly toast the brioche breadsticks until golden on all sides, set them aside on a paper towel. Sprinkle some fleur du sel on the brioche while they are still warm. Mushrooms persillade In a hot pan with vegetable oil, sautee each type of chopped mushroom individually until nice and golden, be sure to season with salt near the beginning of each batch to achieve best results.
    [Show full text]
  • Prawn Tartare, Avocado & Wasabi Puree, Raw Garden Vegetables
    Russian rye bread Prawn tartare, avocado & wasabi Herefordshire fillet steak, roast glazed Line caught sea bass, provençal saffron puree, raw garden vegetables, ‘Quaglino’s cocktail’ baby carrot, trompette, watercress aioli, pilaf, beurre blanc 68.00 sesame seed, lime & ponzu bordelaise jus 37.00 Lobster, langoustine, Devon dressing 14.50 Slow braised veal breast, cabernet cock crab, baby gem, watercress, Dombes duck breast, celeriac fondant, chilli & sauvignon vinegar jus, caramelised confit Confit wild salmon, oyster leaves radishes & Marie Rose sauce 15.00 almond tossed kale, plum compote 27.50 shallot, truffle & Comté “Mac N Cheese” yogurt, lemon gel & dill oil 12.50 74.00 63° Marans hen egg, Emmental & Roast venison, hazelnut & cacao nib crust, truffle parmentier, sautéed Brussel sprout, parsnip purée, macerated prune Chateaubriand, caramelized shallot, trompettes & charred leek oil Each & Côte du Rhône jus 29.00 button mushroom persillade, 13.50 bordelaise & béarnaise 80.00 Condiments, Hoxton rye, Baratte butter Steamed bass, brown shrimp paysanne, Celeriac velouté, curried apple & Devilled rock oyster sorrel salad 9.50 lobster & saffron tea 27.50 chilli & lemon crumble each 4.50 Duck foie gras terrine, pear, West Mersea rock each 3.50 Turbot on the bone, brown shrimps Seared yellowfin tuna, mini caponata, ginger, golden raisin & tamarind Jersey rock each 3.50 béarnaise 39.00 sauce vierge 27.50 chutney 15.00 N˚3 Native Loch Ryan each 4.50 Pan fried pave of halibut, squid & pine nuts, USDA Rib-eye, 300gr, roasted garlic, Harissa
    [Show full text]
  • 10467-Gilagam-WHP-Shula's-Digital Menu-WEB-V2
    Dinner Menu Starters Soups & Salads Bone Marrow & Waffles $16 Lobster Bisque $14 Bacon Jam, Chimichurri, Maple Croutons, Lobster Chunks, Cream, Chives Maryland Crab Cake $19 French Onion $10 Remoulade Sauce, Citrus Sorrel Caramelized Onions in a Rich Beef Broth with Gruyère, Provolone and Parmesan Cheese Seared Scallops $15 Pomme Puree, True Pan Sauce, Gaufrette Shula’s House Salad $10 Crispy Calamari $12 Romaine, Baby Greens, Seasonal Vegetables Lightly Breaded, Flash Fried, Served and Choice of Dressing with Tomato Coulis and Mustard Aioli Caesar Salad $10 Kobe Short Rib Slider $15 Polenta Croutons, Shaved Parmesan, Lemon Cheese Sauce, Crispy Shallots Wedge Salad $12 New Orleans BBQ Shrimp $16 Applewood Smoked Bacon, Blue Cheese, Lemon, Olive Oil, Garlic Crostini Kale Salad $12 Wagyu Beef Meatball $18 Almonds, Cranberries, Parmesan, Parmesan, Whipped Ricotta, Caramelized Honey Vinaigrette Basil Persillade Beet Salad $13 Blackened Tenderloin Tips $24 Goat Cheese, Snap Pease, Arugula, Maple Almonds, Cajun Spices, Béarnaise and BBQ Sauce Cider Vinaigrette Raw & Chilled Entrées Tuna Tartare $18 All Steaks Oered from the Dinner Menu are Available upon Request Soy, Radish, Avocado, Ginger, Chili Wontons Halibut Oscar $45 Jumbo Shrimp Cocktail $18 Asparagus, Lemon Caper Beurre Blanc Cocktail Sauce, Honey Mustard Half Roasted Chicken $28 King Crab Cocktail $MKT Pomme Purée, Spinach, Lemon Cocktail Sauce, Honey Mustard Thyme Chicken Jus Lobster Cocktail $MKT Cocktail Sauce, Honey Mustard Wagyu Braised Short Rib $35 Oysters $MKT Cheddar Grits,
    [Show full text]
  • Dict-En-Fr-Food V3
    Dictionnaire Anglais-Français de l’Alimentation English-French Food Dictionary Version 3.0 Pascal Médeville (CC BY-NC-ND 4.0) 1 This work is distributed under Creative Commons license CC BY-NC-ND 4.0. Please revise the information below and stay within the limits of the license. 2 Le présent travail est distribué dans le cadre de la licence Creative Commons CC BY-NC-ND 4.0. Veuillez lire les informations ci-dessous et respecter les limites imposées. 3 Sigles et abréviations utilisés dans ce dictionnaire : adj. : adjectif agr. : agriculture bot. : botanique ichtyol. : ichtyologie Ind. : Indonésie it. : Italie J : Japon microbiol. : microbiologie œnol. : œnologie p.ex. : par exemple UK : Royaume Uni US : États-Unis d’Amérique vét. : médecine vétérinaire zool. : zoologie Historique des versions/Version history : Date Objet No. de version Déc. 2008 Version initiale 1.0 Juin 2009 Corrections diverses ; Ajout de nouvelles sources ; Ajout de nouvelles 2.0 références bibliographiques Avril 2020 Ajout de nouvelles entrées ; Corrections diverses ; Ajout de nouvelles 3.0 sources ; Ajout de nouvelles references bibliographiques 4 Pour vos traductions anglais-français ou chinois-français dans le domaine de la gastronomie ou de l’agro-alimentaire, veuillez prendre contact avec Pascal Médeville à l’une des adresses suivantes : [email protected] ou [email protected]. For all your food and agrifood translation needs (English to French of Chinese to French), you can contact Pascal Médeville, at [email protected] or [email protected]. Pour toutes vos traductions et besoins de publication assistée par ordinateur en chinois ou d’autres langues asiatiques, n’hésitez pas à faire appel à Pascal Médeville ou à Parallels Translation Office : www.parallels-translation.net.
    [Show full text]
  • Soup Stone Ground Baked Grits Prime Beef Tartine
    DATE 1.2.20 FRANK STITT Executive Chef ZACK REDES Chef de Cuisine OYSTER BAR Oysters on the half shell (1/2 dz)* Cedar Point (AL) 18 Guadalupe Special 65 Big Rock (MA) 18 Gulf Shrimp Cocktail 14 Duxbury (MA) 18 Marinated Crab Claws & Ginger Sauce 23 Johns River (ME) 18 Red Snapper Ceviche* Irish Point (PEI) 18 Lemon, Jalapeño, Cilantro 12 Beau Soleil (NB) 18 START “GOOD LUCK” SOUP Bois d’Arc Farm Kale, Lamb Neckbones, “Put Up” Crowder Peas 10 STONE GROUND BAKED GRITS Benton’s Country Ham, Mushrooms, Thyme 16 PRIME BEEF TARTINE* Grilled Sourdough, Pickled Onions, Roquefort Aïoli 15 CRABMEAT BEIGNETS Lemon Mayonnaise, Herb Salad 14 OYSTERS “OLD MOBILE STYLE” Roasted Garlic, Parmesan, Meyer Lemon, Parsley 18 POACHED FARM EGG Winter Black Truffles, Artichoke, Watercress, Citrus Hollandaise 22 HARVEST FARM BROCCOLI Farm Egg, Fried Capers, Dijon Vinaigrette 12 ROAST & CHILLED LEG OF LAMB SALAD Frisée, Parsley, Marjoram, Fried Capers, Castelvetrano Olives, Kumquats 14 LOCAL LETTUCES Endive, Watercress, Little Gem, Farm Egg, Cara Cara Orange, Cider Vinaigrette 12 MAIN GRILLED CAULIFLOWER STEAK Carrots, Watercress, Capers, Brown Butter Vinaigrette 26 SEARED TURBOT Fingerling Potatoes, Leeks, Mushrooms, Champagne & Lobster Sauce 38 RED SNAPPER Anson Mills Carolina Gold Rice Pirlau, Rutabaga, Butternut Squash, Persillade 33 VENISON Celery Root Purée, Carrots, Pomegranate, Sauce Poivrade 36 COMFREY FARM PORK CHOP Glazed Carrots, Cipollini Onions, Sweet Potato Purée, Green Harissa 30 VEAL TENDERLOIN & SWEETBREADS Winter Black Truffles, Chanterelle Mushrooms, Leeks, Sauce Soubise 45 LAMB PORTERHOUSE CHOPS Rancho Gordo Chickpeas, Tomatoes, Fennel, Cumin 38 DUCK BREAST Winter Vegetable Ragoût, Parsnips, Rutabaga, Sweet Potatoes, Pecan Oil 30 PRIME NEW YORK STRIP Crushed Fingerling Potatoes, Stewed Greens, Black Peppercorn Butter 42 SIDES Marinated Yellow Eye Peas 7 Crushed Fingerling Potatoes 7 Broccoli & Cheddar Casserole 10 Roasted Harvest Farm Cauliflower 7 *This item may be served raw, undercooked or contain an ingredient that is raw or undercooked..
    [Show full text]
  • Specialties & Jax Favorites
    WEEK OF ................................ JAXFISHHOUSE.COM/KANSAS-CITY EXECUTIVE CHEF SHEILA LUCERO CHEF DE CUISINE BOBBY BOWMAN SOUS CHEF JEFF DIETZLER from the ON ICE STEAMER POTS .................................................................................................. ............................................... FRESH SHUCKED OYSTERS* - MKT BLUE CRAB COCKTAIL - 13 SEAFOOD CHOWDER - 14 east & west coast, mignonette, cocktail sauce, cocktail sauce, lemon, lavosh cracker mussels, clams, shrimp, potato, chiles, lemon, crackers tender belly bacon, fried okra, carrots, * roasted garlic cream PEEL N’ EAT SHRIMP - 12 CHILLED SEAFOOD PLATTER - 92 / 170 king & snow crab, lobster, shrimp, jax mustard, cocktail sauce STEAMED MUSSELS OR CLAMS - 14 mussels, oysters, fruit de mer CHILLED CRAB DUO - 39 roasted tomato & chorizo, caramelized onion OR panang curry, peanuts, cilantro, coconut milk 1 lb snow, 1/4 lb king, drawn butter CAVIAR & ROE* - 140 / 27 / 21 ADD PASTA - 3 LOBSTER COCKTAIL - 24 osetra / bowfin / trout roe, baked lemon aioli, cocktail sauce, herb salad traditional accompaniments CHICKEN & CRAWFISH GUMBO - 5 / 9 andouille sausage, red & green peppers, STARTERS long grain rice, preserved okra .................................................................................................. HOT MESSY SHRIMP - 26 MORNAY BAKED OYSTER - 3.5 AHI TUNA CRUDO - 14 old bay, andouille sausage, lemon, potato, lima pickled mushrooms, bacon, spinach turmeric aioli, pickled turnip, mission fig beans, comeback sauce mostardo, radish, charred
    [Show full text]
  • Petit Bistro
    Eighth Ave NEW york loulouloulou Petit Bistro Special Event Deck (917) 446-0932 loulounyc.com 176 8th Ave, New York, NY 10011 loulou Petit Bistro & Speakeasy Location Contact 176 8th Ave, New York, [email protected] NY 10011 (Chelsea) (917) 446-0932 Hours of operation 11am-12am, 7 days LIGHT PASSED HORS D’OEUVRES Add-ons $45pp 2 Hours (Choice of 4) $10pp Each 2 Hours $65pp 2 hours (Choice of 6) Wild Mushroom Tart - ricotta, chive Tuna Tartar - blini tempura, soy-yuzu glaze, kholrabi Endive - beet, persimmon, feta Short Rib En Croute’ - puff pastry, demi-glace Avocado Toast - pickled radish, pomegranate, filoni NY Striploin skewer - shaved horseradish, fig jus’ Bloody Mary Toast - tomato concasse, celery, horseradish cream New Zealand Lamb Chop - persillade Artichoke Arancini - smoked tomato marinara Crispy Pork Belly - apple rosemary chutney, spiced jus’ Shredded Brussels Sprouts on Toast - black pepper ricotta, golden raisins, pine nuts Wagyu Beef Slider - aged cheddar, red pepper ketchup Fig & Brie tartelette - reduced balsamic Bay scallop & Chorizo - cilantro lime vinaigrette Smoked salmon - potato blini, paddlefish roe, charred chive, crème fraiche Grilled Octopus - potato croquette, smoked paprika, fried parsley Green Garbanzo Hummus - pickled radish, espellete, nann Ratatouille - puff pastry, smoked mozzarella cream, micro basil Smoked Trout - olive tapenade, crostini, lingonberry Foie Gras Mousse - brioche, huckleberry compote Pate De Campagne - fried capers, mustard aioli, chervil Bourguignon - grilled oyster, lemon tyme, parsley,
    [Show full text]
  • Chateaubriand, Button Mushroom Persillade
    Classic condiments, wholemeal blinis Herefordshire fillet steak, roast glazed Chateaubriand, button mushroom persillade, Cauliflower & truffle velouté 8.50 baby carrots, wild mushrooms, watercress aioli, bordelaise & béarnaise 10gr Persian Baeri 20.00 bordelaise jus 37.00 To share 80.00 63° Marans hen egg, Emmental & truffle 30gr French Aquitaine 73.00 parmentier, sautéed trompettes & Roast venison, hazelnut & cacao nib crust, charred leek oil 13.50 30gr Siberian Baeri 75.00 parsnip purée, macerated prunes & 300gr Herefordshire beef fillet, 30gr Oscietra 95.00 Pressed duck foie gras & smoked knuckle Côtes du Rhône jus 27.00 green peppercorn or béarnaise 39.00 30gr Beluga 200.00 marble terrine, pear, ginger & tamarind chutney 14.50 Goat’s cheese & spinach ravioli, fricassée USDA Rib-eye, 300gr, roasted printanière 19.50 garlic, béarnaise 32.00 Sea bass ceviche, capers, pink peppercorn Russian rye bread grapefruit & lime dressing 13.50 Sea bream, artichoke & saffron barigoule 22.50 Lobster, langoustine, Devon Chipotle marinated sirloin London cured smoked salmon, horseradish cock crab, baby gem, watercress, steak 300gr, charred piquillo crème fraîche, melba 12.75 Roasted sea bass, grilled bok choy, clams & oyster radishes & Marie Rose sauce 15.00 pepper 32.00 emulsion 26.50 Harissa & peanut roasted aubergine, whipped coconut, buckwheat, black quinoa & lentil Pan fried pavé of cod, squid & pine nuts, Quaglino’s beef burger, pickled gherkin, grilled tabouleh 10.00 Italian kale & salsa verde 25.50 Condiments, Hoxton rye, Baratte butter pepper,
    [Show full text]
  • Amuse Bouche Starters Mains
    AMUSE BOUCHE Freshly Shucked Oysters Natural, Sherry shallot dressing NV Perrier Jouët Grand Brut Champagne, France STARTERS French Onion Soup Emmentaler crouton Classic Beef Tartare Capers, cornichons, pickled onions, free range eggs, charcoal ciabatta croutes Botswana Seasonal Salad Mixed greens, asparagus, charred carrots & courgettes, roasted beets, quinoa tabbouleh, toasted seeds, pine nuts, sesame dressing Big Glory Bay Salmon Salmon Sashimi Miso mustard, dashi jelly, buffalo curd, sesame wafer, soy mirin dressing Chicken Liver Pate Ruby port jelly, piccalilli, pickled baby beets, toasted sourdough Crispy Chilli Squid Sweet ’n’ sour tamarind sauce, tomato relish, green chilli salad, fresh lime Botswana Peking Duck Cucumber, carrot, spring onion salad, steamed pancakes, hoisin MAINS Crispy Half Duck Tamarind & apricot glaze, kumara purée, lychee, wombok cabbage, sour cherry jus Pan Seared Snapper Fillet Courgette Spaghetti, roasted heirloom tomatoes, chilli & black mustard seed dressing, potato gnocchi, saffron butter sauce Braised Sanchoku Short Rib Black beer glaze, red cabbage purée, potato, pancetta, onion, persillade, horseradish Purple Kumara Tortellini Panko crumbed goat’s cheese, chives, white miso, rosemary burnt butter Wasabi Furikake Seared Yellowfin Tuna Soba noodle salad, mango, pawpaw, peanuts, coriander, chilli, pomegranate Cardrona Merino Lamb Rack Potato gratin, courgette purée, spinach & fresh peas, mint oil, smoked sour cream FROM THE BUTCHERS BLOCK 250gm Savannah Angus Eye Fillet Grass Fed, Manawatu Region 250gm
    [Show full text]
  • Linguistics February 4, 2012
    Outline of Linguistics February 4, 2012 Contents SOCI>Linguistics .............................................................................................................................................................. 5 SOCI>Linguistics>Kinds .............................................................................................................................................. 5 SOCI>Linguistics>Communication .............................................................................................................................. 5 SOCI>Linguistics>Communication>Physical ......................................................................................................... 6 SOCI>Linguistics>Communication>Verbal ............................................................................................................ 7 SOCI>Linguistics>Structure ......................................................................................................................................... 7 SOCI>Linguistics>Language ........................................................................................................................................ 7 SOCI>Linguistics>Language>Kinds ....................................................................................................................... 9 SOCI>Linguistics>Language>Kinds>Phonetic .................................................................................................. 9 SOCI>Linguistics>Language>Kinds>Affix .......................................................................................................
    [Show full text]