Post by Albus Dumbledore on Mar 4, 2008 14:41:17 GMT -5
Please note: This menu is a copy of the winter menu at Le Bec Fin in Philadelphia. It may later be replaced with a more original menu.
4 Course Winter Menu
Entrée
Our own crab cake, a signature dish
"Gravlax" salmon with blood orange and petite salad
Cassolette of snails in a Champagne and hazelnut garlic butter sauce
Squid risotto, harissa emulsion
Soup from the market
Plat principal
Salmon confit in olive oil, braised celery and fennel, jus de poulet flavored with star anise
Sauteed grouper filet, panisse flavored with orange, snow peas julienne, red bell pepper sauce
Lancaster chicken breast, hazelnut mashed potatoes and vegetables, natural jus
Filet of beef Bordelaise sauce, endive and walnut fricassee, baked potato duo
Roasted domestic rack of lamb caramelized cipolini onions, celery root and ginger bread puree, cactus leaves fricassee
arabica scented lamb jus
(Supplement $20)
Côte de Boeuf for two
Béarnaise sauce, « Pommes Maxime », vegetable fricassee
(Supplement $30)
Vegetarian plate
A La Carte
Osetra or American paddlefish caviar
Onion soup
Our famous french fries with dipping sauces
House smoked salmon with garnish and toast
Salad Lyonnaise
Frisee, poached egg, bacon and diced potatoes
Mixed Green Salad
white balsamic vinaigrette with walnut oil
Gravlax
salmon with blood orange fennel and star anis sorbet
Escargot
Cassolette of snails in a champagne and hazelnut garlic butter sauce
Shrimp tempura with sweet and sour sauce
Mushroom ravioli with ivory sauce
Mussels "Spain"
Smoked duck breast and duck confit salad
Venison terrine
house-made mustard toast and petite salad
Sautéed Foie Gras
Chef's selection of appetizers to share
Steak tartar, gaufrette potatoes
Squid Risotto,
harissa emulsion, vegetables "tajine" style
Georges Perrier's signature crab cake
Choucroute garnie
Duck Confit cassolette
Roasted Lancaster chicken breast, seasonal vegetables, hazelnut mashed potatoes
Salmon
poached in olive oil
Quenelle
feather-light fish dumpling, wild rice, "à l’Américaine" sauce
Bar Lyonnais Bouillabaisse
vegetable fricassee, saffron potatoes
Roasted veal medallions "Shanis"
truffle mashed potatoes, mushroom fricassee
Roasted tuna loin
baked watermelon radish, fresh tumeric emulsion
Domestic rack of lamb
celery root and ginger bread puree, caramelized cipolini onions, arabica scented jus
Sautéed Dover sole filets
snow peas fricassee, panisse flavored with orange red bell pepper sauce
18oz. Porterhouse steak, French fries
Supplement
french fries / mashed potatoes / sautéed vegetables
4 Course Winter Menu
Entrée
Our own crab cake, a signature dish
"Gravlax" salmon with blood orange and petite salad
Cassolette of snails in a Champagne and hazelnut garlic butter sauce
Squid risotto, harissa emulsion
Soup from the market
Plat principal
Salmon confit in olive oil, braised celery and fennel, jus de poulet flavored with star anise
Sauteed grouper filet, panisse flavored with orange, snow peas julienne, red bell pepper sauce
Lancaster chicken breast, hazelnut mashed potatoes and vegetables, natural jus
Filet of beef Bordelaise sauce, endive and walnut fricassee, baked potato duo
Roasted domestic rack of lamb caramelized cipolini onions, celery root and ginger bread puree, cactus leaves fricassee
arabica scented lamb jus
(Supplement $20)
Côte de Boeuf for two
Béarnaise sauce, « Pommes Maxime », vegetable fricassee
(Supplement $30)
Vegetarian plate
A La Carte
Osetra or American paddlefish caviar
Onion soup
Our famous french fries with dipping sauces
House smoked salmon with garnish and toast
Salad Lyonnaise
Frisee, poached egg, bacon and diced potatoes
Mixed Green Salad
white balsamic vinaigrette with walnut oil
Gravlax
salmon with blood orange fennel and star anis sorbet
Escargot
Cassolette of snails in a champagne and hazelnut garlic butter sauce
Shrimp tempura with sweet and sour sauce
Mushroom ravioli with ivory sauce
Mussels "Spain"
Smoked duck breast and duck confit salad
Venison terrine
house-made mustard toast and petite salad
Sautéed Foie Gras
Chef's selection of appetizers to share
Steak tartar, gaufrette potatoes
Squid Risotto,
harissa emulsion, vegetables "tajine" style
Georges Perrier's signature crab cake
Choucroute garnie
Duck Confit cassolette
Roasted Lancaster chicken breast, seasonal vegetables, hazelnut mashed potatoes
Salmon
poached in olive oil
Quenelle
feather-light fish dumpling, wild rice, "à l’Américaine" sauce
Bar Lyonnais Bouillabaisse
vegetable fricassee, saffron potatoes
Roasted veal medallions "Shanis"
truffle mashed potatoes, mushroom fricassee
Roasted tuna loin
baked watermelon radish, fresh tumeric emulsion
Domestic rack of lamb
celery root and ginger bread puree, caramelized cipolini onions, arabica scented jus
Sautéed Dover sole filets
snow peas fricassee, panisse flavored with orange red bell pepper sauce
18oz. Porterhouse steak, French fries
Supplement
french fries / mashed potatoes / sautéed vegetables
