Monsieur Paul
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Dinner Menu

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Menu Date: March 2013

Appetizers

Raviole d'escargots, crème au persil - Escargot raviole, cream of parsley $16.00

Saumon mi-cuit mariné, salade de concombre - Lightly cooked marinated salmon, blinis, cucumber salad $17.00

Soupe de Moules safranée, crème légère aux fenouils - Mussell soup with Saffron, light fennel cream $15.00

Salade Gourmande Monsieur Paul - Dry-aged ham, braised leeks, Parmesan crisp, celery cream $14.00

Homard du Maine a l'Armoricaine, riz Pilaf - Maine lobster, vegetable brunoise, crustacean bisque reduction $29.00

Soupe aux truffes V.G.B. - Beef broth, oxtail, vegetables, black winter truffle, puff pastry $29.00

Fish

Rouget Atlantique en ecailles de pommes de terre, fenouil, sauce romarin - Red snapper in potato "scales", braised fennel, rosemary sauce $4l.00

St. Jacques parfum d'hiver, emulsion de creme au rhum - Seared scallops, black truffle spaghettini, Romanesco cabba $42.00

Meat

Poulet aux morilles, crome quis, ju bruns - Roasted free-range chicken breast, carrots, jumbo asparagus, morel jus $38.00

Magret de canard aux epices, navet con fit, pommes paillasson, compote vierge - Roasted duck breast, oriental spices, turnip confit, grated potatoes $41.00

Filet de boeuf grille forestier, puree de pornme de terre, sauce Bordelaise - Grilled beef tenderloin with mushroom crust, mashed potatoes, Bordelaise sauce $43.00

Prix Fixe Menu
$89.00

No substitution

Mise en bouche du Chef - Chef starter

Soupe aux truffes V.G.E. - Beef broth, oxtail, vegetables, black winter truffle, puff pastry

or

Homard du Maine a l' Armoricaine - Maine lobster, vegetable brunoise, crustacean bisque reduction (Also available as a main course)

Cote de Bceuf pour deux, haricot vert, pomme fondante , sauce au poivre - Roasted bone-in rib eye for two, green bean and fondantes potatoes, black pepper sauce

or

Carre d' Agneau du Colorado en croute d'herbes, pi saladiere Nicoise, ca solette de flageolet - Herb crusted rack of Colorado lamb, Nicoise style tart with goat cheese, onions and arugula cassolette of flageolet beans

Dessert aux choix - Choice of desserts

Prix Fixe menu DDP 2 Entitlements + $30.50
Deluxe, Premium, Platinum DDP 2 Entitlement + $14.50

Desserts $13.00

Moelleux au chocolat noir et amandes croquant feuilletine, glace pralinee - Warm chocolate and almond cake, feuilletine, praline ice cream

Souffle chaud au Grand Marnier, sauce a l'orange - Warm Grand Marnier souffle, orange sauce

Vacherin glace vanille, sorbet framboise, creme chantilly - Vanilla ice cream and raspberry sorbet in a meringue, whipped cream

Millefeuilles aux Fruits rouges - Berries Napoleon with light lemon cream and strawberry sorbet

Entremets aux trois chocolat, glace au chocolat - Three chocolate cake, chocolate ice cream

Creme Caramel, macaron, glace au caramel fleur de sel - Creme caramel served with a sea salt caramel, ice cream macaron

Vins de Desserts

(3 oz pour)

Champagne Nicolas Feuillatte Brut (5 oz.) NV 16.00
Sauternes, Chateau de Rolland 2005 13.50
Coteaux du Layon, Domaine Joliet 2004 13.00
Muscat de Rivesaltes, Chateau de Jau 2007 13.50
Banyuls, Clos de Pauli lies 2006 14.00

Digestifs

(1 1/4 oz pour)

Remi Martin VSOP "Fine Champagne" 9.75
Courvoisier V.S, Cognac 8.75
Kelt X.O., Cognac' Grande Champagne" 30.00
Armagnac Sempe 8.75
Grand Marnier 8.75
Grand Marnierl OOthAnniversary 25.00
Grand Marnier 150th Anniversary 35.00
Grand Marnier flight tasting 1 oz. each of 39.00
Cordon Rouge, 100th Anniversary and I50th Anniversary
Poire "Williams" Massenez 15.00
Calvados, Busnel Pays d'auge, VSOP 8.75
Porto Sandeman "R6 erve" 8.75

Special coffee

Grand Marnier, Baileys, B&B, Cognac, $9.00

 

All food items are cooked to the recommended FDA Food code temperatures unless otherwise requested.

*Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of food borne illness.

18% service charge will be added for parties of 6 or more
Sales tax not included


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