|
Soupe a la ’Onion Gratinee
Double Beef consommé with
roasted onions, white wine & Parmesan crouton topped with Swiss
Cheese & oven baked
Escargot aux Champagne
Burgundy Helix Snails
cooked in a broth of wine and Champagne,
with a green
Chartreuse butter with garlic, shallots and walnuts
Brie au Poire
Oven warmed Brie encrusted with salt grilled
almonds, with a Port infused
Pear over Mesclun spring mix,
passion fruit vinaigrette
Terrine de Campagne au Armagnac
House made
country pate infused with Armagnac brandy, served with
cornichons
and a Dijon and white wine mustard
Salad au Chevre de Fromage
A warm medallion of
Goat cheese over a Mesclun spring mix
With walnuts and a
raspberry vinaigrette
Confit De Canard
Duck leg Confit, cooked in its own
juices, flavored with Juniper, served
warm with Lingonberry
conserve, Mesclun spring mix and pine nuts
Veloute de Moules aux Pernod:
Prince Edward Island
Mussels, steamed in a Saffron
Scented reduction broth with shallots,
Cuisse de Grenouille de Gouy
Frog legs, marinated in
sherry, nutmeg, thyme and cayenne
Sauteed in butter with shallots
and parsley
Hiutre a la Florentine
Poached Oysters with a touch of
Pernod on a bed of spinach
Topped with mornay sauce and
finished under the broiler
Escalope de Foie Gras Perigueux
Sautéed Duck liver
with diced Truffles a la Perigueux
California style with sugar glazed
mango
Gallette de Crabe
La Cachette’s signature Crab recipe,
made feather light with Crème
Fraiche and topped with a green
peppercorn sauce
Coquilles St. Jacques au Gratin
Sea Scallops braised
in butter and white wine, masked in Mornay
sauce over Spinach,
topped with fresh Parmesan, broiler glazed
Rognons d`Agneau
Lamb Kidneys, sautéed with shallots,
flamed with Cognac, finished
with a reduction of demi-glace and
sherry vinegar
Vichyssoise d´ Huitres Caspienne
Warm vichyssoise
soup with poached Oysters
|
