Summer Menu
15236
wp-singular,page-template,page-template-full_width,page-template-full_width-php,page,page-id-15236,wp-theme-bridge,wp-child-theme-bridge-child,bridge-core-2.6.2,qode-page-transition-enabled,ajax_updown,page_not_loaded,,vertical_menu_enabled,side_area_uncovered_from_content,qode-child-theme-ver-1.0.0,qode-theme-ver-24.7,qode-theme-bridge,disabled_footer_top,qode_header_in_grid,wpb-js-composer js-comp-ver-7.9,vc_responsive,elementor-default,elementor-kit-8

Summer Menu

“Le Menu Gourmand”

A Four Course – Daily Menu

 

Menu $ 98 – Wine Pairing $ 150

Pour Commencer

Spring Salad 18
young peas – green asparagus – organic sheep yogurt

 

 

Baby Watercress Salad 20
honey xérès vinaigrette

 

 

Heirloom Tomato 21
green house basil pistou – pickle red onion – burrata cheese

 

 

Hot Foie Gras 27
caramelize Mirabelle plum – speculoos crumble – baby greens – sauterne vanilla reduction

 

 

Lobster Risotto Croquette 26
popcorn crust (GT) – spicy aioli – roasted corn salad

Petite Entrée

Alaska Cod 32
pistachio scallion puree – caper lemon pine nut relish

 

 

Braised Pork Belly 33
herbal gnocchi casserole – roasted carrots – date brown butter compote

 

 

Diver Jumbo Sea Scallops 34
onion confit – sweet corn mousseline – local trumpet mushroom – mushroom foam

 

 

Couscous Vegetarian Salad 29
pickled cucumber – mint – grilled asparagus – braised bell pepper “Harissa”

Entrée

Banana Leaf Roasted Hybrid Seabass Filet 47
lemon jam – charcoal broccolini – carrot lemon zest honey mousseline

 

 

Roasted Free-Range Chicken 42
spring ratatouille vegetable – pomme gaufrette – jus de viande

 

 

Grass Fed All-Natural Local Beef Tenderloin 56
brussels sprouts coleslaw – pomme dauphine – cabernet reduction

 

 

Dover Sole Meuniere 65
potato basket – baby spinach – lemon beurre noisette

 

Roasted Duck Breast 50
caramelized apple – leek puree – ginger blue berry honey reduction

All items on this menu are made to order, please allow time for preparation.
Please inform your waiter of any food allergies.

 

For tables of 8 guests or more, 20% service charge will be added
Split plate charge: Appetizer $5.00 – Main course $ 7.00

 

Chef de Cuisine Daniel Joly
Mirabelle Cookbook “Not Just Another Cookbook” $33.95