This restaurant is closedFind similar restaurants
Grilled quail, marinated in a balsamic soy reduction, served with bulgar taboule.
Grilled marinated shrimp served with a fried chickpea galette & cilantro sauce.
Flaky filo roll stuffed with seasoned ground lamb & goat cheese, served with harissa aioli & mixed - green salad with balsamic vinaigrette.
Sampler of quail a la jawaad, camarao grelhado, & lamb bourek.
Finely hand - chopped lean raw steak with a hint of harissa & other mediterranean spices, plus marrakech mint, served with homemade taro chips.
Grilled ginger - marinated calamari served with chickpea salad & fresh tomato & cilantro salsa.
Julienne carrots, beets, cucumbers & cherry tomatoes in radicchio leaf, with truffle oil & balsamic dressing, served with pommes cheveux(fried shoestring potatoes)
Honey - drizzled roasted camembert with toasted almond slivers & frisee salad.
Nutty, savory artisanal surface - ripened goat cheese produced in vermont by bradd kessler & dona ann mcadams, served with crispy apple slices & fig confiture.
Slow - braised lamb shank in slaw of mixed vegetable, dried aproicots & toasted sliced almonds.
Moroccan couscous with stewed seasonal vegetables.
Cornish hen marinated in thyme, garlic, crushed chili & tumeric, oven- roasted & served with molho a campanha (chopped tomato, red onion and lime) & basmati rice.
Grilled 12 - ounce shell steak marinated in special spices from liory coast, served with homemade french fries & mesclun mix salad.
Finely hand - chopped lean raw steak with a hint of harissa
Finely hand chopped laean raw steak with a hint of harissa & other mediterranean spices served with homemade french fries.
Grilled sliced top - sirlon black angus, served with mixed broccoli rice, mesclun salad, & molho a campanha (chopped tomato red onion & lime)
Pan - seared salmon in a saffron lemongrass sauce served with sauteed haricots verts & atieke (manico couscous)
Traditional brazilian seafood stew - shrimp mussels & fresh fish (varies with season) slow - cooked in tomato - coconut milk - curry broth, served with basmati rice.
Potato - crustad pan - roasted seasonal fish, served with sauteed spinach, fennel, & carrots in the sauce of the day.
Sauteed tiger shrimp served over chopped romaine, avocado, & tomato salad with citrus and carrot vinaigrette, with a side of fried plantains.
Homemade french fries, haricots verts, sauteed spinach, sauteed mixed seasonal vegetables, mesclun salad, basmati rice, couscous.
Dark chocolate mousse with fresh raspberries.
Creme brulee with caramelized banana & rum.
Crushed toasted pistachio and almond caramel with homemade ice cream served with berry coulism.
Creamy coconut milk served with toasted sesame seeds.
Nutty savory artisanal surface - ripened goat cheese produced by bradd kessler & don ann mc adams in Vermont, served with crispy apple slices & fig confiture.
Menu for Les Enfants Terribles provided by Allmenus.com
DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.