Our house made country style pate - toast.
$5 Extra. Our house made fresh foie gras terrine atop a small salad with nuts and dry fruit toast.
Green salad with olive oil and dijon mustard dressing.
$5 Extra. 3 American organic caviars folded with creme fraiche and herbs.
French green lentils du puy salad with shallots and fresh herbs.
Leek cooked in a dash of creme served with a farm egg over-easy.
Potage of seasonal vegetables olive oil drizzling and parmesan.
Today's special soup.
Fresh salmon simply seared fat-free herb coulis vegetables and arugula salad.
Salade d'algues et gateau de riz. Bon ton fish market catch du jour steamed in jus with fresh ginger seaweed salad and vegetables three rice gateau.
Mini ravioles from royan, (cotes du rhone vallee) tossed with lightly smoked chicken slivers.
Crystal valley chicken braised in cast iron casserole potatoes au jus with baked garlic and button mushrooms.
Pulled duck confit with coco tarbais beans, tomato, scallion and garlic sausage.
Sauce echalote au vin rouge. Beef filet mignon pan sauteed bordelaise intense shallot red wine sauce and potatoes au gratin.
Gathering of vegetables, baked, steamed and raw.
A tasting of imported cheeses on tartine with a small salad.
Petite salad, dijon mustard and toast point.
This wholesome very modern approach to soup features the fundamental taste and nutrient of vegetables.
With fresh shallot, parsley and shrimp.
Coulis of italian parsley risotto with red and white wheat.
On salad of spinach and coco tarbais with a l'orange vinaigrette.
Air chilled, zero antibiotics, braised "en pot au feu" with a hint of foie gras and spring vegetables.
In the tradition of classical french comfort grande cuisine grand classical recipes that jean-louis recreates using his nouvelle classique approach.
Vegan or vegetarian.
As a chef, jean-louis' cuisine illustrates his ability to innovate classic french cuisine using ingredients from around the globe. Throughout his thirty years as a chef, jean-louis has developed his own style, one that he refers to as la nouvelle classique. It is a full-flavored cuisine, one based on complex stocks, emulsions and reductions seasoned with jean-louis' uncompromising taste for quality ingredients.
notre terrine de foie gras maison. Our own foie gras terrine, served with a small salad and warm raisin and fruit toast.
(Extra $2.00). Sauteed fresh foie gras slices dusted with sea salt from ile de re aged sherry vinegar in duck a l'orange reduction.
(Extra $3) double consomme de boeuf mitonne 5 jours - feuilles de foie gras, pois gourmand et poivre de sichuan. A perfect example of jean-louis' expertise of classical grand cuisine. A must - classic double oxtail consomme, snow peas and foie gras slivers - sichuan peppercorn.
(Extra $3.00) Three american caviars tossed with belgium endive, folded in sour cream with lime juice, cayenne and chive.
Micro de renee la fermiere. Sauce homard. Mini cuttlefish quickly pan seared in olive oil with renee's micro salad - lobster bisque dressing. Renee giroux is a young ct farmer whom grows a special blend of micro salad specifically for jean-louis.
Crisp sauteed morsels of sweetbread with crunchy warm vegetables salad - foie gras vinaigrette.
Scaloppine of salmon quickly pan seared - coulis of italian parsley - mini and seaweed salad.
En pauchouse blanche braisage rapide au vin blanc, legumes et soupcon de jus de poulet. Monkfish medallion pan sauteed then shortly braised in white wine, spring vegetables and a hint of chicken jus.
Risotto cremeux et legumes glace de viande emulsionne au beurre et truffe. Diver sea scallops brutally seared on cast iron risotto with red and white wheat - veal demi glace jus emulsified with truffle butter.
Salade d'algues et roquette - coulis de tomate au gingembre pickled. Filet of red snapper gently steamed with fresh ginger seaweed salad - vegetable bouquet - fresh tomato coulis and pickled ginger.
All our fish are from day boat fishing. we never buy fish that are not traceable.
Gratin de pommes de terre et sauce bordelaise. Filet mignon of beef pan sauteed - my grandmother's potatoes au gratin reduction of red wine sauce bordelaise.
Poele doucement a l'huile d'olive, olive kalamata et coulis de poivron - ratatouille en deux cuissons. Lamb filet mignon or rack massaged with gingerbread spices, kalamata olive au beurre - roasted red pepper coulis au jus, double baked ratatouille with raw tomato and chopped scallion.
Glace de jus de veau aux echalotes et champignons du jour. Medallion of veal tenderloin sauteed in truffle butter reduction of veal jus demi glace - mushroom ragout and vegetables.
Menu for Jean-Louis provided by Allmenus.com
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