Jean Louis Restaurant

topped with gruyere cheese

roasted butternut squash with garlic and herbs drizzled with creme fraiche

bean medley simmered in vegetable broth with carrots, celery, onion and garlic

lobster bisque with a touch of cream served with croutons

served with fresh white anchovies

red leaves, radicchio, basil, mint, tomatoes, carrots served with a balsamic tomato and verjus vinaigrette

with fresh mozzarella and sweet onions served with roasted shallot vinaigrette

jumbo lump crab cakes served on a bed of warm spinach salad with lobster vinaigrette

layered ahi tuna - #1 grade tartare-fresh english cucumber and roasted peppers

burgundian snails served with toasted country bread

served over peruvian potatoes with sour cream and chives

battered and deep fried served with garlic aioli and spicy marinara

muscovy duck spread served with cornichons and pearl onions served with homemade crostini

served with roasted red potatoes, bunderfleish, and dry aged salami

swiss, gruyere and emmenthaler cheeses, white wine and kirsch served with bread and apples for two

grade a, hudson valley fresh foie gras, on a bed of herb salad, drizzled with a fig balsamic reduction, served with toast points.

seared tournedos with roasted tomatoes and jardiniere of vegetables served over petits pois a la francaise

baked fresh halibut served on a bed of asian noodles, mushrooms and julienne vegetables, topped with a cilantro and green onion salad with sesame oil, served with miso and ginger broth

spicy lamb sausage, lamb chop and chicken served with fresh vegetables, israeli couscous and harissa vegetarian couscous $19.00

traditional french skinless grain fed, free range chicken breast stuffed with a vegetable mousse and baked in puff pastry served with verjus, and mustard greens

slow roasted lamb shank with carrots, celery, onions, garlic and herbs served with gnocchi a la romana, roasted tomatoes and oregano

grain fed, organic veal loin, seared with a sherry, lemon and caper sauce with homemade fresh herb linguini

seared, peppered #1 grade ahi tuna steak served with a warm sesame peanut vinaigrette

herb crusted, roasted rack of lamb served with roasted tomato demi-glace. (mint jelly available!)

choice of steak au poivre sauce, or topped with melted blue cheese

roasted muscovy half duck served with a fresh berry sauce

braised wild boar ribs seared venison tenderloin and grilled buffalo loin, served with 3 jellies

grilled 24oz prime, organic bone-in rib eye steak served with a red burgundy beurre maitre d'hotel