Transcription of hors d’oeuvres - Foreman Wolf
1 Hors d oeuvresSOUPE DU JOUR Soup of the Chilled Potato and Leek de BETTERAVES Beet Salad, Roasted Walnuts, Ch vre, Mustard Honey T MAISON House-Made P t , Pistachio, Pickled Onion, Grilled L OIGNON GRATIN E Louis Famous Onion de CREVETTES Shrimp, Zucchini, Saffron A VERTE Mesclun Greens, Reggiano, Red Wine CROQUANTES Eggplant Napol on, Ni oise Olive Tapenade, Tomato, Ch vre, la PROVEN ALE Mussels, Tomato, White Wine, Basil, E aux LARDONS Fris e, Poached Egg, Lardons, Dijon House Cured Salmon, Lemon, Capers, Chives, Cr me Fra che, Grilled de FOIE GRAS la mode LANDAISE Foie Gras Terrine, Seasonal Fruit Compote, Grilled de TOMATES Heirloom Tomatoes, Cr me Fra che Goat Cheese Mousse, Basil, de BOURGOGNE Snails, Fresh Herb Butter, L ESTRAGON (serves two)
2 Whole Roasted Chicken, Pommes DE VEAU Grilled Veal Sweetbreads, Forest Mushrooms, Lemon Brown de MER GRILL Grilled Branzino, Ratatouille, Basil GRILL ES Grilled Shrimp, Cucumber Salad, Radishes, Saffron Lime de CANARD Duck Leg Confit, Pommes Lyonnaises, Spinach, Red Wine DE SAINT-JACQUES Pan Roasted Scallops, Sauce Basquaise, Parsley, Extra Virgin Olive AMANDINE Rainbow Trout, Almond Brown Butter, Rice de CANARD Duck Breast, Swiss Chard, Grilled Peaches, Veal R TI Pan Roasted Salmon, Spinach, Lemon Caper de POULET Chicken Breast, Roasted Califlower, Caramelized Leek & Lardon, Califlower Pur FRITES New York Strip, Beurre Ma tre d H tel, Pommes LORRAINE Lardon, Gruy re, Mesclun Brioche, Madrange Ham, Gruy re, Pommes Zucchini, Gruy re, Mesclun V G TARIENNE Eggplant, Zucchini, Spinach, Sauce suppl mentsRiz Pommes Pur / Haricots RESTAURATEURS: Tony Foreman and Cindy WolfEXECUTIVE CHEF: Kiko Fejarang OOH LA LA!
3 SUNDAY BRUNCHWe invite you to join us on Sundays for Brunch 10:30 am to 2:00 pm see the Ma tre d H tel to reserve your tableLA CARTEPETIT LOUIS BISTROA Gratuity of 20% is suggested to parties larger than Substitutions & Custom Preparations please add $1 per dish. We fry in 100% peanut oil.
