Goose liver mousse from an original provencale recipe where the mousse is infused cream, butter, cognac and a splash of cointreau. We add black truffle oil.
Double beef consomme with a reduction of oven roasted onions and white wine finished with a parmesan crouton and swiss cheese, oven baked.
Lobster bisque richly enhanced with cream, sweet butter, white wine and a touch of harvey's bristol cream sherry.
Burgundy helix snails cooked in a broth of wine and champagne, with a green chartreuse butter with garlic, shallots and walnuts.
Wild caught american shrimp sauteed in a traditional provencale sauce of fresh tomato concassse with garlic and chopped parsley.
Fresh large deep sea scallops, wrapped with pastrami style goose breast, pan seared and flamed with cognac, dark balsamic glaze.
Frog legs cooked in the parisienne style, with butter and garlic and a splash of white wine, sauteed and finished with a fresh parsley sauce.
Super lump, lump and backfin crab meat, spiced and seasoned, pan seared and oven finished, garnished with with green peppercorns and dijon.
Duck leg confit, traditionally cooked in its own juices, flavored with juniper berries, served warm with a swiss lingonberry conserve.
Lamb kidneys, sauteed with shallots, flamed with cognac, finished with a reduction of demi-glace and touch of aged sherry vinegar.
Veal sweetbreads in the traditional manner with a sauce reduction of demi-glace, aged madeira wine and essence of black truffles.
A warm medallion of french goat cheese mesclun, walnuts and a fresh raspberry vinaigrette.
Oven warmed brie encrusted with toasted almonds, port infused pear, mesclun passion fruit vinaigrette.
Course country pate infused with armagnac brandycornichons and dijon.
Smoked and cured pastrami style sliced breast of american goose.
House cured with dill and vodka, topped with mujjol caviar.
From canada, well aged black diamond.
French semi soft trapist cheese.
Danish, semi soft, buttery and mild.
French triple cream cheese.
French, soft, mild and supple cheese.
From holland, medium soft and smoked.
Traditional 60% cream cheese from france.
Britain's historic natural blue veined cheese. The king of english cheese. Made for 300 years exclusively in the counties of leicestershire, nottinghamshire & derbyshire. Served with walnuts and a pear infused with pear william liqueur and port.
Californian handmade raw milk farmstead cheese from the cheese makers own holstein cows. Cured for three weeks and aged a minimum of six months. Tastes creamy and full flavored, very rich.
Northern italy, famous cows milk cheese, salt content 2%. A mild, tasty, creamy gorgonzola.
Monroe wisconsin, fresh, raw, jersey cows milk handmade cheese, shelf cured over 60 days. Extra creamy and evenly distributed blue veins.
Massif central, france, cows milk cheese. Ripened in humid caves, well marbled and supple. Tastes strong to piquant, pastoral, grasses and wild flowers.
This fish has delicate and lean white sweet meat which flakes off in long separate strands, we dust it lightly with rice flour, pan sear it with capers, butter and a dash of white wine.
Large deep sea scallops pan seared with armagnac, poached with mushrooms in white wine. Finished under the broiler with fresh panko crumbs, creme fraiche and gruyer cheese.
Fan filet of american farm raised ostrich. This very flavorful meat, very low in calories and fat, is pan seared and finished rare like tuna for tenderness, garnished with a fresh cranberry gastrique.
Breast of a plump and tender hen chicken prepared in the french demi-deuil method with black truffles under the breast skin, stuffed with spinach and grape tomatoes, oven roasted.
A traditional bistro dish, chicken marinated in a good red wine, old vine zinfandel, oven braised with mushrooms, shallots, bacon, thyme and rosemary. Dash of cognac to finish.
Chicken curry recipe from french indo china, medium hot and spicy, saffron rice, green mango chutney, hot indian lime pickle and a spicy green chille pickle.
Breast of young duckling, pan seared to crisp the outer skin, then oven roasted rare to medium rare, carved and topped with a compote of black cherries infused with framboise.
One of the national dishes of france. Recipes vary by region, we use flavorful oxtail slow braised in a rich beef bullion and oregon pinot noir wine, served with the aromatic broth and oven roasted root vegetables.
Mid western very lean pork tenderloin, split and filled with wine marinated red cabbage, dried fruits and juniper berries, covered in puff pastry and oven baked. Madeira wine sauce.
Whole marinated quail, butter-flied, pan seared under a brick, flamed with cognac and oven finished. Demi-glace infused with essence of black truffles.
Farm raised tender rabbit marinated in and braised with a rich red wine from the cahors region in france. Served in the reduced sauce with baby onions, cremini mushrooms and pancetta. Recipe from jean louis palladin.
Fresh cut calves liver, quickly pan sauteed to pink, flamed with brandy and a touch of raspberry vinegar. Finished with demi glace reduction. With shallots, and an aged dry madeira wine from funchal.
Boneless leg of spring lamb, rubbed with olive oil, rosemary, garlic and black pepper. Freshly oven roasted for each order, finished only medium rare to rare. Served with a house made fresh mint sauce o.
Deep chocolate mousse over a chocolate ganache then covered with a very dark swiss bittersweet chocolate.
Family heritage recipe from milford ontario, sweet butter tart served with a scoop of haagen-daze vanilla ice cream.
French traditional baked custard, double cream, vanilla, eggs and sugar. Topped with caramelized sugar.
A parisian original - fresh lemon juice tart made with only cream, eggs, sugar and fresh squeezed lemon juice.
Old fashioned cherry pie made with michigan sour cherries demerara sugar. Topped with creme- fraiche.
All souffles are flavored with first quality liqueur. $10.00 supplement.
Menu for La Cachette De La Plage provided by Allmenus.com
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