Les Appetizers
- Les Escargots A La Ham Biscuit $14.00
  
  Served with sweet garlic beurre blanc.
- A Market Bouquet Of Manakintowne Mesclun $12.00
  
  Adorned with grapefruit, chèvre & candied pistachios beneath a tarragon infused campari sorbet.
- French Onion Dip Gratine with Pecan-currant Rye Bread $13.00
- Faberge Egg Bedazzled With Caviar & Dill Cured Salmon $15.00
  
  Vodka powered accoutrements et les jiggles de la champagne rose.
- Tangier Island Oysters Rock $15.00
  
  In a green fairy fog of absinthe mist.
- Grilled Caesar with All Of The Usual Suspects $12.00
- Vegan Orgy On Texas Beach $11.00
  
  Totally baked & crispy papadoms with five highly addictive vegi spreads it's a banger.
- Carpaccio of Venison $14.00
  
  Orbiting juniper in a constellation of lingonberry, rosemary, mustard, rocket & gin.
- Seared Hudson Valley Foie Gras In An Autumn Frame of Mind $18.00
  
  Tucked into a cardamom spiced acorn squash, charred red onions, brown butter toasted pecans & sake soused plums en gastrique.

Les Entrees
- Crispy Skinned Arctic Char A La Cote Dazur Sur $32.00
  
  Le swarthy melange of cockles, fenneled cannelini, cipollini and gremolata lounging in an orange et saffron fumet.
- A Succulent, Young & Nubile Chicken $29.00
  
  Skillfully boned & spanked buffalo style with a cadre of delectable companions basking in an arousing & aromatic jus.
- A Brisk Fall Cookout in The Boneyard $32.00
  
  Roasted rack of lamb atop a chimichurri sweet potato salad, garlicky kale, edamame succatosh, grilled plum & a big round blackberry barbecue bordelaise.
- Jumbo Lump Crab Cakes $36.00
  
  All crab, all the time. Served with wilted spinach and bearnaise tartar sauce.
- The Swank Bank $36.00
  
  Butter poached maine lobster mac & cheese tossed with asparagus and swiss chard in a ridiculously rich white truffle mornay cream.
- Fee Fi Foe, Fee Fi Faux Pho $24.00
  
  A salubrious and satisfying serving of vegetable noodles & trumpet mushrooms in an aromatic broth of basil, cilantro & lime.
- Filet Mignon Of Beef Swellington $38.00
  
  Totin' a first class hobo stick packed tight with truffled duxelles & duck butter, in a pink peppercorn & port reduction.
- Autumn Olive Farms Pork Cheek Stuffed Roast Quail Creol $34.00
  
  Served with sweetbreads over dirty rice, crawdads, Cajun kale slaw & pickled okra in a louche, yet luscious sauce Americaine.

Les Desserts
- Hot Black Bottom A La Mode $9.00
  
  Topped by a dominant rich ganache & whipped cream.
- Lavender-Limoncello $9.00
  
  Crème brulee.
- Swashbuckling Bundt Pirate Drenched In Hot Buttered Rum $9.00
  
  Served with grilled pineapple ambrosia & drunken fruits.
- La Petite Mort Au Chocolat En Flambe $9.00
  
  Avec une compote de la cerise noir.
- Composition of Seasonal Fruit $9.00
  
  In a refreshing elixir of plums, melon, sake & finger lime.
- Oregon Hill Alley Apple $9.00
  
  Tarte tatin classique avec buttermilk creme fraiche.

Menu for L'Opossum 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.