Le Cheri

belgium endive salad, dried cranberries, blue cheese bread crumbs

hand-cut steak tartare served with potato gaufrettes

venison terrine in crust, cranberries cumberland sauce

petite french onion soup

poached egg, crispy potatoes and lardons over frisée salad

cured salmon with red beets, horseradish crème fraiche

grilled ahi tuna, haricots verts, potatoes, tomatoes, niçoise olives, anchovies

appetizer

main course

rabbit ballotine with truffles and foie gras, saffron quince, brussels sprouts, cherry tomato

cape cod mussels, chorizo, fingerling potatoes, bok choy, lobster sauce

chef georges perrier crab cake, endive & haricots verts salad, whole grain mustard sauce

olive oil poached arctic char, asparagus, squash & pomegranate, sumac emulsion

duck leg confit & home-made duck sausage over braised lentils "du puy" , cauliflower

braised short ribs in red wine, homemade pastas, bacon, new jersey carrots, onions & mushrooms

creamy soft cow's milk cheese from isère. 80gr. to share, or not

semi-soft washed rind cow's milk cheese

medium firm sheep's milk cheese from southwest of france

pungent soft cow's milk cheese washed with "marc de bourgogne"

semi-hard and creamy cow's milk blue cheese

lyon cheese spread specialty fresh cheese with herbs, shallots, vinegar, olive oil salt & pepper

soft ash goat cheese from loire valley

milk chocolate brownie; honey butter puff with chocolate; blueberry fruit tart; banana bread pudding; pineapple caramel macaroon

seasonal berries served with chantilly or crème anglaise

mixed berry sorbet; chocolate sorbet; salted caramel ice cream; white chocolate ice cream

regular or decaf

regular or decaf

regular or decaf

herbal: mint mélange, ginger twist, chamomile, green: organic green dragon, black: earl grey, darjeeling

hand-cut steak tartare served with potato gaufrettes

scottish pheasant & dried fig terrine in crust, cranberries cumberland sauce

chilled poached foie gras in red wine, szechuan peppercorn, pickled persimmon

house-smoked salmon, capers, red onion, hardboiled egg, crème fraîche

poached egg, crispy potatoes and lardons over frisée salad

puff pastry garnished with beef tongue, mushroom, black truffle, lobster cream sauce

traditional onion gratinée

fish mousse ravioli flavored with tarragon, black trumpet mushroom, saffron emulsion

pork blood sausage & truffle white boudin, apple compote, sherry vinegar sauce

stuffed potato with snails, hazelnut, scallions & green cauliflower, parsley emulsion

olive oil poached arctic char, saffron quince, brussels sprouts, cherry tomato, sumac emulsion

red kuri squash ravioli, pumpkin seeds, black truffle butter sauce

braised short ribs in red wine, homemade pasta, bacon, new jersey carrots, onions & mushrooms

scottish pheasant breast, salsify purée, black trumpet mushroom, baby arugula, natural jus

hanger steak, darphin potatoes, sauce marchand de vin

tableside fish or meat of the day

classic duck confit and duck sausage over baked tarbais beans

fish quenelle, red rice, lobster tomato sauce

seared scallops, sweet potato purée, asparagus, pomegranate, preserved lemon and fig vinegar vinaigrette

creamy soft cow's milk cheese from isère. 80gr. to share, or not

nutty "chalky" cow's milk cheese from savoie

medium firm sheep's milk cheese from southwest of france

pungent soft cow's milk cheese washed with "marc de bourgogne"

semi-hard and creamy cow's milk blue cheese

lyon cheese spread specialty fresh cheese with herbs, shallots, vinegar, olive oil salt & pepper

soft ash goat cheese from loire valley

caramel glaze, citrus meringue

crème anglaise

served with salted caramel ice cream

white chocolate ice cream