Maine lobster bisque with cognac.
Rich beef broth with caramelized onions, croutons and gruyere cheese
Seasonal soup of the day
Burgundy snails with garlic and parsley.
Prosciutto, rosette de Lyon saucisson a lail, Foie gras parfait country pate, rillette, cornichons.
Light pike quenelle with lobster sauce
Tiger shrimps, apple celery root remoulade, pomegranate.
Romaine hearts, anchovy, garlic dressing, baguette croutons, parmigiano-reggiano.
With field green, goat cheese, roasted hazelnut and orange.
Warm frisee with apple wood smoked bacon, poached egg and garlic croutons.
With fresh herbs, vegetable filament and farm peas shoot.
Pan seared sea scallops with a seasonal risotto.
Roasted shrimps with pasta of the day.
Crispy crepe of salmon pesto, ratatouille nicoise, piquillo sauce.
Dover sole with lemon brown butter, seasonal vegetables.
Chef seasonal vegetables plate.
Sauteed calf liver with caramelized onions, potato gratin, seasonal vegetables
Fells point bistro petits filet with garlic jus olive oil hand cut french fries, artisan lettuce.
Roasted and stuffed chicken breast with wild mushrooms and seasonal vegetables
Pan seared crestone new york steak au poivre, roasted garlic, fingerling potato, seasonal vegetable.
Crispy moulard duck leg confit with orange sauce, roasted fingerling potato, braised red cabbage and apple
Tender parmesan crusted veal medallions, provencale vegetables
With mango sorbet, vanilla ice cream and passion fruit sauce.
Creme brulee of the season.
Crunchy chocolate with passion fruit sorbet.
Crunchy meringue mango, passion fruit sorbet and vanilla ice cream.
Napoleon of strawberries, pistachio chantilly and pistachio ice cream.
With dried fruits and nut toasted bread.
Liver royal, fruit compote, toasted nut and fruit, bread.
Manchego cheese, picholine, toasted almond, honey, lemon.
Quinoa, cucumber, avocado and goat cheese salad.
Feta cheese, basil, watermelon, lemon olive oil.
With olive crusted potatoes, green beans, fennel salad, olive, orange sauce.
Ratatouille nicoise, piquillo sauce.
Forestiere root vegetables.
With beef oxtail, fava beans, basmati rice.
Raspberry sorbet, vanilla ice.
With caramel sauce and vanilla ice cream.
Menu for Le Vieux Logis provided by Allmenus.com
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