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French provencal snails broiled in herbal butter and burgundy sauce
ice cold Alaskan king crab
steamed with la caille seyval blanc, shallots, garlic and lemon
cointreau cured the seared with juice de veau and broiled pinapple
the finest French pate selection served with onion, capers, aioli and toasted baguette
the classic served on ice
with roasted bell pepper and tomato coulis
Basque style onion soup broiled and capped with a blend of French cheese
the freshest available oysters on the half shell, served with lemon and fresh-grated horseradish limited availability
served with Mongolian fire oil, ginger, wasabi butter, and 'slurping noodles'
thin shavings of raw beef tenderloin served with arugula, English mustard and aged Asiago
chilled Basque tomato soup with bay shrimp
capped with mille-feuille and salted with caviar
portabella mushroom capped with a medley of roasted vegetables in a ginger citron sauce
the very best seafood including lobster, gulf shrimp, oysters, king crab, and other scrumptious treats from the sea served ice cold
trio of wild forest mushrooms rolled into hand made ravioli in a dry vermouth-cream reduction
provimi veal tenderloin with a sauce of veuve clicquot and shallots, served with black truffles, mushroom duxelle and linguini
a unique presentation of ahi tuna served tempura style rolled with nori and wasabi; prepared rare with chinois
rack of new Zealand Lamb with a grand Marnier glaze and mint pesto. could a million coyotes be wrong?
fresh chilean sea bass sauteed with a an orange miso marinade
young pan roasted eastern duck served with cognac, amaretto, port, ginger and fresh fruit of the season
charbroiled filet mignon, Roquefort and a sauce of armagnac and moutard
grilled tenderloin tips with a rich bearnaise, tobacco onions and portabella mushroom
scallopini of pork tenderloin with mushrooms, shallot and marsala wine sauce
lightly pounded chicken breast sauteed with pouilly fuisse, garlic, caperberry and sun-dried tomatoes
slow roasted prime rib served with traditional yorkshire pudding and roasted sweet onions
a tower of sushi-grade ahi in a light ginger soy marinade served with avacado, cucumber and wasabi
triple great barrier reef lobster tails boiled with clarified butter and herbed olive oil financing available
flaky north pacific white fish served with a velvety creamed sherry and carmelized shallot glaze
Menu for La Caille Restaurant provided by Allmenus.com
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