Ouest
Restaurant Menu
APPETIZERS
Salmon Gravlax with Chickpea Pancake Caviar & Mustard Oil 14.
House Smoked Sturgeon with Frisée, Lardons & Poached Egg 15..
Sautéed Baby Calamari With A Spicy Tomato Sopressata Sauce And Herbed Crouton 13.
Oyster Pan Roast with Yukon Gold Potatoes & Oyster Mushrooms 14.
Truffled "Omelet Soufflé" with Mousseline Sauce 16.
Goat Cheese Ravioli with Tomato, Pancetta & Basil 11.
House Smoked Duck Breast with Crispy Egg & Bitter Greens 12.
Cauliflower Custard with Poached Lobster,Trumpet Royale Mushrooms, Leeks & Basil 15.
Charred Lamb Carpaccio with Roasted Red Peppers,Feta & Kalamata Olives 13.
SALADS
Endive & Roquefort In a Creamy Mustard Vinaigrette 10.
Mixed Seasonal GreensWith Herbed Red Wine-Parmesan Vinaigrette 9.
Marinated Beet Salad with FreshGoat Cheese & Walnuts 12.
NIGHTLY SPECIALS Mon. SHELLFISH Tues. ROASTED GAME Wed. VEAL Thurs. BRAISED LAMB SHANK Fri. MARKET FISH SELECTION Sat. MARKET FISH SELECTION Sun STEAK
ENTREES
FishRoast Farm Raised Sturgeon with Seasonal Mushrooms, Soy Beans & Truffled Carnaroli Rice 28.Roasted Salmon with Sweet Corn Flan, Chaneterelles, Prosciutto,Zucchini, Corn-Chive Butter & Shrimp Oil 26.Seared Yellowfin Tuna with Marinated Rice Beans,Tomato-Caper Salad & Sauce Tonnato 29.Sautéed Skate with Yukon Potato Puree, Celery & Caperberries in a Blended Sauce of Parsley & Extra Virgin Olive Oil 23.
Poultry & GameRoast Free Range Chicken with Mashed Potatoes& Roast Garlic Jus 25.
Roasted Duckling with Root Vegetable Puree, Roasted Beets & Brandied Peppercorn Sauce 28.
Rabbit three ways: Roasted Leg, Bacon Wrapped Stuffed Saddle & Confit with Green Olive, Preserved Lemon & White Corn Polenta 27.
Pan Roasted Squab with a Johnny Cake, Smoked Onions, Chanterelles & Budding Chives 31.
Roasted & Braised MeatsBraised Beef Short Ribs with Israeli Cous Cous, Spring Onion & Shiitake 32.
Braised Pork Shank with Spinach-Parmesan Riso & Cauliflower 28.
Roasted Rack of Lamb with Roasted Garlic-Rosemary Lamb Sausage, Flageolet Beans and Arugula 36.
Simple GrillsDouble Rib Pork Chop 25.20 oz Black Angus Ribeye 36.Free Range Chicken 21.
SidesMashed PotatoesSoft PolentaSautéed or Creamed SpinachBraised Savoy Cabbage7.
Chef/owner Thomas Valenti chef de cuisine Lev Gewirtzman
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OUEST PRIX FIXE
APPETIZERS
Mixed Seasonal GreensOrEndive & Roquefort SaladOrSoup Of The Day
ENTREES
Roasted Norwegian Salmon With Potato Puree And Chive RemouladeOrGrilled Free Range Chicken With Potato Puree And Roasted CarrotsOrMarinated Hangar Steak With Creamy Polenta And Natural Jus
DESSERTS
Crème Fraiche Panna CottaOrDense Chocolate CakeOrSelection Of Sorbets
$29.00 Per Person
Available Monday Through Friday Please All Orders Must Be In The Kitchen By 6:30
PLEASE NOTE: All menu items and prices are subject to change.
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