HORS D`OEUVRES les plats principaux - Hilton Cabana

FRUITS DE MER
Huîtres du Jour daily selection of east coast &
west coast oysters
3 ea.
Crevettes Rose
key west pink shrimp, cocktail sauce,
yuzu dijonnaise
Hamachi Crudo
CHARCUTERIE
garlic noir soy, crushed tomato,
green olive, basil
Coquilles St. Jacques
atlantic scallop, japanese citrus, verjus
blanc, black truffle, turnip, red grapes
Maine Lobster Cocktail
Petit Jésu
10
Chicken Liver Mousse
12
Pâté de Campagne
13
Rilletes de Saumon
15
salumeria biellese, 2 oz.
16
HORS D’OEUVRES
crispy chicken livers, house pickles
Soupe d’Oignon 9
mustard vert, house-made pickles
emmental cheese
16
Dattes avec L‘echon 12
bacon, cochinillo, tomato, pork jus, arugula salad
Croque Monsieur 9
17
brioche, cox farms ham, gruyère,
béchamel
lemon crème fraîche, capers, dill
preserved lemon
Jambon Ibérico de Bellota
salamanca, spain, 2 oz.
la planche
du chef
Escargots de Bourgogne 15
garlic butter, potato-leek espuma, brioche
croutons, herb salad
18
half maine lobster, french cocktail sauce,
warm butter
Pan con L’echon 7
charcuterie tasting
chef’s selection served with
house made pickles, mustards
& country toast
cochinillo, brioche bun, pickled shallots, mojo aioli
Tarte de Jambon 12
Cabana
Grand
Plateau
country ham, local tomato mostarda, parmesan
Cervelle de Veau Meunière 15
•
pan-roasted veal brain, capers, brown butter,
blue crab tartar
Poulpe Grillé 14
Tagliatelle à la Truffe Noire 18
roasted wild mushrooms, truffle-soy butter,
parmigiano reggiano
Riz aux Fruits de Mer 23
lobster, scallops, prawns,
coconut, cashews, lobster nage
les plats
principaux
les Salades
L’echon Salade Verte
local mixed greens, shaved market
vegetables, dijon vinaigrette
Frisée aux Lardons
12
15
Breakfast
white wine, garlic, sauce beurre blanc
Confit de Canard 34
16
local heirloom tomatoes, toasted pistachios, strawberries, red wine vinaigrette
Join us for
atlantic skate wing, capers, pistachios, cranberries,
celeriac pureé, buerre noisette
Moules Frites 19
soft-poached lake meadow egg, bacontarragon dressing, garlic croutons
Tomato & Straciatella
Raie à la Grenobloise 25
duck leg, charred carrots, ginger-carrot purée,
orange gastrique
Steak Frites 36
16 oz. chairman’s reserve striploin, glazed bone marrow,
sauce bordelaise or bearnaise
Cochon de Lait 25
suckling pig, céleriac rémoulade, mustard-sherry jus,
pickled shallots
7am-11am
Lunch
12pm-3pm
pubbellyboys.com
3
3
Foie Nutella
14
olive oil, sea salt
duck liver mousse, candied hazelnut,
Pan con Tomate
7.14
local tomato, garlic, evoo, filone toast
5
LE GRILl
featuring a mix of
australian pine,
hickory and natural
wood charcoal
Bébé Aubergine
black garlic ponzu, rosemary
Broccoli Rabe
yogurt vinaigrette, marcona almonds
Whole Branzino
ladolemono, fennel
8
10
38
21 oz. Côte de L’echon
39
34 oz. Côte de Boeuf
118
pickled apple slaw, mustard jus
sauce bordelaise or bearnaise
LES
ACCOMPAGNeMENTS
Pommes
Frites
9
Carottes Déglacées
10
Pommes Lyonnaise
10
Fricassée de Champignons
Summer Squash Rémoulade
13
18% service charge included • 20% included for parties of 10 or more • up to 6 seperate payments are accepted
consuming raw or under-cooked items may increase your risk of food-borne illness
Jose Mendin, Chef Partner
•
Le Baguette
Country Toast
L’echon Burger 22
brioche bun, roasted pork, mojo onions, emmental cheese,
tarragon aioli, pomme frites
35
LE Bread
romesco verde, confit de tomates, olives, local arugula
12 oysters, 5 chilled shrimp,
5 chilled mussels,
½ chilled maine lobster,
ceviche du jour,
seasonal mignonette,
classic cocktail, yuzu dijonnaise,
warm butter, lemon
$ 75
25
Josh Elliott, Executive Chef
6
les boissons
• le VIN •
• dans la barre •
• le VIN •
PÉTILLANT
RosÉ
Chardonnay/Pinot Noir 25
Cognac Sazerac 12
Lanson Brut
Champagne, France MV
Grenache/ Carignan 9
paul beau vs cognac, sugar, peychaud’s bitters,
absinthe, lemon peel
St. André de Figuière
“Atmosphere”
Provence, France 2012
Pinot Noir 29
Lanson Rosé
Champagne, France MV
French 75 12
“hits with remarkable precision”
gin, lemon, champagne served tall over ice
BLANC
Pinot Gris 10
ROUGE
Pinot Noir 13
Maison Roche de Bellene
Burgundy, France , 2011
Champagne Cocktail 12
The Furst
Alsace, France 2011
champagne, sugar, bitters, cognac vs
Pinot Noir 11
Sauvingnon Blanc 9
Annabella
Carneros, CA
Ma Pêche 12
Saget La Petite Perrier
Loire, France 2012
rye, cocchi americano, peach, lemon
Grenache / Syrah / Mouvèdre 8
Sauvingnon Blanc 14
Domaine de la Rossignol, Sancerre
Loire, France 2012
gin, cointreau, lillet blanc, lemon, absinthe
Chardonnay 12
Domaine des Velanges
Måcon, France 2012
PubbellyTavern Blend
languedoc, France, 2011
Corpse Reviver #2 12
Merlot 14
Château Picau Perna
St. Emillion, Bordeaux, FR, 2009
French Tickler 12
vodka, dolin genepy, bubbles over ice
Temprarnillo 11
Marquez de Murrieta
Rioja, Spain 2009
Chardonnay 12
Michael Pozzan
Russian River Valley, CA 2012
Crux 12
cognac, cointreau, dubonnet rouge, lemon
Cabernet Sauvingon 12
Riesling 9
August Kesseler “R”
Rheingau, Germany, 2012
Moulin de Cabanieu-Haut Médoc
Bordeaux, France 2010
Les Français 14
absolut elyx, vermouth, herbes de provençe, bitters
Malbec 13
Albariño 10
A Lisa
Patagonia, Argentina 2013
Lagar de Cervera
Rias Baixas, Spain 2012
• NON ALCoolisÉes •
Ginger Lemonade 6
fresh lemon, ginger, cane sugar
Housemade Sodas 6
seasonal flavors
• les bières •
Kronenbourg 1664 9
Euro Pale Lager, UK
La Fin Du Monde 9
Tripel, Canada Bellarose 9
Bière de Garde, France
Blanche de Bruxelles 9
Witbier, Belgium
Stone Levitation 9 Founders Porter 9
American Amber, CA
American Porter, MI
Ommegang Hennepin 9
Farmhouse Saison, NY
18% service charge included • 20% included for parties of 10 or more • up to 6 seperate payments are accepted
consuming raw or under-cooked items may increase your risk of food-borne illness
Ashley Danella, Lead Bartender
7.14
Simeon Humphreys, General Manager