Le Lupanar

Le Lupanar

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Restaurant Menu


Winter 2007

Appetizers

pumpkin soup, herbed chèvre crostini 9

roasted eggplant soup, sage oil 9

salad of mesclun greens, cayuaga blue cheese, toasted walnut 10

cucumber, beet and frisee salad, goat’s cheese and brioche 12

duck confit salad, currants, mint, hazelnuts, and pomegranate 14

braised oxtails, arugula, pickled onions, creamy horseradish vinaigrette 11

steamed Prince Edward Island mussels, saffron, fennel, grilled bread 13


Mains

pacific Halibut, mushroom compote, tomato confit, chardonnay butter 25

braised lamb shoulder and its’ consommé, green onion, rutabaga,baby carrot 24

fillet of beef, caramelized salsify, roasted asparagus, spinach, crispy fingerling potato, niçoise olive jus 34

alaskan king salmon, roasted fennel, fingerling potato, red wine fumet, herb salad 26

murray’s free range breast of chicken, parsnip puree, bacon roasted haricot vert, brandy wine jus 24

gratin of potato and mushroom, swiss chard, truffle nage, balsamic vinegar 22

brie stuffed with chevre, pistachio and dried fruit 10


Desserts

orange and rosemary crème brulée 9

chocolate torte, berry coulis, chantilly cream 9

profiteroles, crème patissière, ganache 9

pear and almond tartlette, caramel sauce 9



 

PLEASE NOTE: All menu items and prices are subject to change.



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