(858) 488-1725(858) 488-1725
960 Turquoise St, San Diego, CA 92109
Two poached eggs on a toasted english muffin with canadian bacon and real hollandaise sauce.
Two poached eggs on a toasted english muffin with creamed spinach (with mushrooms) and real hollandaise sauce.
Two poached eggs on a toasted english muffin with duck confit, arugula and real hollandaise sauce.
Served with your choice of ham, bacon or chicken-apple sausage and fried garlic and parsley potatoes.
Served with fried garlic and parsley potatoes and truffle-hollandaise sauce.
Eggs scrambled with traditional ratatouille: sauteed eggplant, onions, bell peppers, zucchini and tomatoes.
Blend of eggs, bell peppers, tomatoes, onion, garlic and serrano ham.
Omelette filled with ham and creamed spinach (with mushrooms), topped with real hollandaise sauce (available without ham).
Omelette filled with smoked salmon, and topped with capers, sour cream and red onions.
Three egg omelette filled with your choice of any 3 of the following: bacon, ham, chicken-apple sausage, onions, caramelized onions, prosciutto, Brie, Swiss, goat or feta cheese, mushrooms, avocado, bell pepper, tomatoes.
Made with slices of our own cinnamon-brown sugar brioche and served with syrup and fresh fruit.
Two hand-made crepes rolled with a warm apple-cinnamon compote and topped with vanilla-scented yogurt and served with fresh fruit.
Two hand-made crepe rolled with fresh strawberries in a brown sugar glaze, topped with vanilla-scented yogurt and served with fresh fruit.
Two hand-made crepes filled with ham, swiss cheese and a bechamel sauce.
Two handmade crepes filled with baby shrimp scallions, scallops, fish, surimi and mushrooms in a veloute sauce.
Two hand-made crepes filled with ham and creamed spinach (with mushrooms), topped with real hollandaise sauce (available without ham).
(Orange or grapefruit juice).
Prepared daily - ask your server.
Onion soup topped with a slice of french bread and melted swiss cheese.
Served with rouille, parmesan, and croutons.
Soupe a l'oignon. Choice of panini below.
Traditional french salad - mixed greens tossed with potatoes, green beans, genova tonna tuna, boiled egg, olives, and topped with anchovies (optional).
Romaine lettuce, croutons and parmesan cheese tossed with our french gourmet caesar dressing with grilled chicken breast. With grilled shrimp, with grilled salmon.
Served on a bed of spinach with our house dressing.
Assorted fruit of the season with cottage cheese.
With brie & pine nuts, fresh spinach with brie and pine nuts tossed in a fresh strawberry vinaigrette.
Sliced grilled chicken breast marinated in a tangy sesame dressing, served on romaine lettuce and a julienne of cabbage with a light ginger-rice vinegar dressing.
Mixed greens tossed with turkey, roasted almonds, grapes, onions, tomatoes and our bleu cheese dressing.
With goat cheese or blue cheese.
Grilled chicken breast with tomato, basil and mozzarella.
House roasted beef with onion chutney, boursin spread, and gorgonzola on rosemary focaccia.
Shaved black forest ham, caramelized apples, brie, and grain mustard-aioli on ciabatta.
Fresh tuna salad with swiss cheese.
Grilled seasonal vegetables and vinaigrette dressing.
Traditional french recipe: sauteed eggplant, onions, bell peppers, zucchini, and tomatoes served over couscous.
Grilled 7 oz flat iron steak with herb butter.
Cooked to order served with bearnaise sauce.
½ Chicken grilled and baked in a fragrant marinade of lemon-lime, mint, garlic, onion, cilantro and cumin served over couscous.
Grilled filet of fresh salmon, served with a refreshing papaya salsa.
Steamed mussels with white wine, shallots, and butter.
Sauteed in a garlic, white wine and cream sauce.
Sauteed scallops, finished with a garlic-tomato concasse.
Two layers of white canape bread with ham, melted swiss cheese, and bechamel sauce. Served with mixed greens and our homemade vinaigrette.
Chicken, duck, and country pate, served with onion chutney, cornichons, and greek-style petrou olives.
Half-pound natural california grass-fed beef patty on our homemade bun with applewood-smoked bacon, saint agur blue cheese and caramelized onions. Served with french fries or sweet potato fries.
Your choice of spinach, mushroom or lorraine. Served with mixed greens and our homemade vinaigrette.
Baked fresh from scratch. Served with steamed vegetables or mixed greens and our homemade vinaigrette.
Half-pound natural california grass-fed beef patty on our homemade bun with lettuce, tomato, and sliced onions. Served with french fries or sweet potato fries.
Duck, chicken, country '05 ferrari-carano merlot.
Bed of local mixed greens, buffalo mozzarella, roma tomatoes, balsamic-champagne vinaigrette organic basil chiffonade, prosciutto tuile 10 sterling sauvignon blanc.
Truffle plus organic fennel compound butter, bed of sauteed endive plus red cabbage, finished with anise liqueur 09 albert bichot secret de famille pinot noir.
With warm potato salad. 10 chateau moulin de ferrand entre-deux-mers.
97 Chateau clement-pichon haut medoc.
Burgundy-braised filet, pearl onions, quartered mushrooms plus carrots, topped with cognac plus bacon lardons, bed of pasta 05 sequoia grove cabernet sauvignon.
Citrus plus berry glaze, stuffed with foie gras, dried apricots plus artisan fig bread, topped with framboise demi glace 06 louis latour beaune blanc.
Pine nut crusted, brown butter sauce, finished with toasted almonds, lemon juice plus fresh herbs 08 casa lapostolle chardonnay cuvee alexandre.
Layered organic beet tower, sun dried tomato plus garlic polenta, lemon herb goat cheese, finished with sage oil 09 albert bichot secret de famille pinot noir.
07 Quinta vale d. maria vintage porto.
Spinach salad tossed with golden raisins, applewood smoked bacon, smoked gouda and dressed with french gourmet house vinaigrette.
Duck confit, caramelized pears, tomatoes and mixed greens, finished with a port wine vinaigrette.
Chevre, & roasted beet salad, locally grown, organic roasted beets, grapefruit, chevre, and avocado slices drizzled with a light mint and lemon-olive oil emulsion.
Mixed greens with french gourmet house vinaigrette with goat cheese or blue cheese.
With rouille and garlic crostini.
Mary's free range chicken finished with your choice of the following sauces:
Breast of chicken sauteed with lemon and capers.
Breast of chicken sauteed with wine and mushroom sauce.
½ Chicken grilled and baked in a fragrant marinade of lemon-lime, mint, garlic, onion, cilantro and cumin over couscous.
With a tart cherry sauce.
Veal loin medallions piccata with lemon and capers or normandy-style with apples and cream sauce.
With your choice of green peppercorn or bearnaise sauce. With shrimp scampi.
With bearnaise sauce or garlic butter.
Sauteed calf's liver with onions and demi-glace.
Pommerey mustard sauce and locally grown braised greens.
Finished with a dijon-mint demi-glace.
Local and sustainable fish of the day, chef's preparation.
Sauteed fresh dry sack scallops, finished with a garlic-tomato concasse.
Shrimp sauteed with garlic butter, lemon, and white wine. Served with pasta.
Grilled citrus-marinated fresh salmon filet served with a refreshing papaya salsa also available poached with lemon or hollandaise sauce.
Sauteed eggplant, onions, bell peppers, zucchini, and tomatoes served over couscous.
With mushroom duxelle, roasted red peppers, asparagus, fresh mozzarella and basil pesto.
Duck, chicken liver, and country.
Half a dozen escargots broiled in garlic herb butter.
Freshly steamed mussels with white wine sauce and shallots.
Frog legs sauteed with garlic, olive oil, and sweet tomatoes.
Pate, prosciutto, fra'mani handcrafted salumi, and smoked duck breast. served with cornichons, greek-style petrou olives, pickled garlic, dijon mustard, onion chutney and sliced french gourmet baguette.
3 broiled oysters on the half shell with creamed spinach and cheese mousseline.
With warm potato salad.
With a reduction of mushrooms, tapenade, lemon, and white wine.
Menu for The French Gourmet provided by Allmenus.com
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