Montrachet

Montrachet

Restaurant Menu

 

Dinner


Appetizers

Garbure of Langoustines with Merguez Sausage
12.
Salad of Field Greens Composée with Sherry Vinaigrette
11.
Terrine of Montrachet Goat Cheese and Artichokes with Golden Beets
15.
Warm Oysters with Lemongrass, Pumpkin and Osetra Caviar
16.
Lobster Gratin with Sunchokes, Bluefoot Mushrooms and Glazed Endives
16.
Grilled Shrimp with White Beans, Radish, Lemon Verbena and Celery Root
18.
Sautéed Frog Legs with Red Wine Fricassée of Escargots and Morel Mushrooms
17.
Duck Confit Salad with Roasted Porcinis, Salsify and Pancetta
16.
Calf's Brain Fritters with Capers, Lemon, Tomatoes and Gooseberries
15.
Seared Foie Gras with Oxtail and Candied Root Vegetables
22.

Entrees

Risotto of Porcini and Fennel
24.
Roasted Salmon with Riesling, Apple, Lovage and Cabbage
26.
Chilean Sea Bass "en Barigoule" with Parmigiano Reggiano
28.
Red Snapper Stuffed with Morels, Shallots, Chestnuts and Marsala
28.
Roasted Langoustines with Butternut Squash, Ginger and Parsnips
31.
Roast Chicken with Potato Purée, Sweet Peas and Garlic Sauce
27.
Magret of Duck with Verjus and Huckleberries
29.
Grilled Loin of Lamb with Lentils, Olives, Eggplants and Goat Cheese Phyllo
29.
Medallions of Venison with Chanterelles, Pears, Gooseberries, Pine Nuts and Turnips
30.
Whole Roasted Squab Stuffed with Truffles, Potato Sarladaise
32.

Desserts

Selection of Cheeses
16.
Crème Brûlée
10.
Bittersweet and White Chocolate Dome with Praline and Chocolate Sorbet
11.
Blueberry and Lemon Gratin
10.
Apple and Dried Cranberry Crisp with Caramel Sauce and Cinnamon Cream
10.
Passion Fruit and Chocolate Napolean with Mascarpone Sorbet
11.
Trio of Banana Tart, Warm Chocolate Cake and Malt Panna Cotta
12.

 

Menu 35.

Garbure of Langoustines with Merguez Sausage
or
Salad of Field Greens Composée with Sherry Vinaigrette

*

Risotto of Porcini and Fennel
or
Roasted Salmon with Riesling, Apple, Lovage and Cabbage
or
Roasted Chicken with Potato Purée, Sweet Peas and Garlic Sauce

*

Crème Brûlée

 

Menu 46.

Terrine of Montrachet Goat Cheese
and Artichokes with Golden Beets
or
Endive Salad with Pears,
Walnuts and Roquefort
or
Calf's Brain Fritters with Capers,
Lemon, Tomatoes and Gooseberries

*

Chilean Sea Bass "en Barigoule"
with Parmigiano Reggiano
or
Magret of Duck
with Verjus and Huckleberries

*

Bittersweet and White Chocolate Dome
with Praline and Chocolate Sorbet
or
Apple and Dried Cranberry Crisp with
Caramel Sauce and Cinnamon Cream

 

Tasting Menu 79.

Warm Smoked Salmon
with Potato Custard and Osetra Caviar
or
Chilled Smoked Salmon Consommé en Gelée
with Bavarian Crème Fraîche and Osetra Caviar

*

Chilean Sea Bass "en Barigoule"
with Parmigiano Reggiano
or
Red Snapper Stuffed with Morels, Shallots,
Chestnuts and Marsala

*

Seared Foie Gras with Oxtail
and Candied Root Vegetables

*

Magret of Duck with Verjus
and Huckleberries
or
Medallions of Venison
with Chanterelles, Pears,
Gooseberries, Pine Nuts and Turnips

*

Selection of Cheeses

*

Trio of Banana Tart,
Warm Chocolate Cake
and Malt Panna Cotta

Tasting Menu Available Monday-Friday
8-course Chef's Tasting Available $95


 


 

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



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