La Caille Restaurant

9565 Wasatch Blvd
Sandy, UT 84092

(801) 942-1751

Hors-d' Oeuvres

  • Escargots Bourguignons
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  • French provencal snails broiled in herbal butter and burgundy sauce
  • Crab Cocktail
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  • ice cold Alaskan king crab
  • Cockies and Mussels
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  • steamed with la caille seyval blanc, shallots, garlic and lemon
  • Hudson Valley Foie Gras
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  • cointreau cured the seared with juice de veau and broiled pinapple
  • Pate D' Jour
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  • the finest French pate selection served with onion, capers, aioli and toasted baguette
  • Shrimp Cocktail
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  • the classic served on ice
  • Alaskan King Crab Cakes
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  • with roasted bell pepper and tomato coulis
  • Baked Onion Soup
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  • Basque style onion soup broiled and capped with a blend of French cheese
  • Oysters
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  • the freshest available oysters on the half shell, served with lemon and fresh-grated horseradish limited availability
  • Oriental Dumplings
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  • served with Mongolian fire oil, ginger, wasabi butter, and 'slurping noodles'
  • Carpeccio
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  • thin shavings of raw beef tenderloin served with arugula, English mustard and aged Asiago
  • Gazpacho
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  • chilled Basque tomato soup with bay shrimp
  • Lobster Bisque
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  • capped with mille-feuille and salted with caviar
  • Vegetable Napolean
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  • portabella mushroom capped with a medley of roasted vegetables in a ginger citron sauce
  • Seafood Medley
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  • the very best seafood including lobster, gulf shrimp, oysters, king crab, and other scrumptious treats from the sea served ice cold
Entrees

included with your entree, crisp Romaine hearts, Roquefort and Asiago Avocado, crab and grapefruit wilted spinach caprese salad

  • Champignon Ravioli
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  • trio of wild forest mushrooms rolled into hand made ravioli in a dry vermouth-cream reduction
  • Veau Aux Champignons
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  • provimi veal tenderloin with a sauce of veuve clicquot and shallots, served with black truffles, mushroom duxelle and linguini
  • Ahi Tuna
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  • a unique presentation of ahi tuna served tempura style rolled with nori and wasabi; prepared rare with chinois
  • Carre D Agnequ
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  • rack of new Zealand Lamb with a grand Marnier glaze and mint pesto. could a million coyotes be wrong?
  • Sea Bass Glace
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  • fresh chilean sea bass sauteed with a an orange miso marinade
  • Caneton de la Saison
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  • young pan roasted eastern duck served with cognac, amaretto, port, ginger and fresh fruit of the season
  • Filet Cafe de Paris
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  • charbroiled filet mignon, Roquefort and a sauce of armagnac and moutard
  • Tournedos du Beef Bearnaise
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  • grilled tenderloin tips with a rich bearnaise, tobacco onions and portabella mushroom
  • Porc Marsala
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  • scallopini of pork tenderloin with mushrooms, shallot and marsala wine sauce
  • Poulet Picatta Pomodero
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  • lightly pounded chicken breast sauteed with pouilly fuisse, garlic, caperberry and sun-dried tomatoes
  • Roti au Poivre
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  • slow roasted prime rib served with traditional yorkshire pudding and roasted sweet onions
  • Sashimi Napolean
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  • a tower of sushi-grade ahi in a light ginger soy marinade served with avacado, cucumber and wasabi
  • Menage de Trios
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  • triple great barrier reef lobster tails boiled with clarified butter and herbed olive oil financing available
  • Tilapia
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  • flaky north pacific white fish served with a velvety creamed sherry and carmelized shallot glaze

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