Appetizers Salades Soupe
Transcription
Appetizers Salades Soupe
Meaning “The Little Castle” this restaurant is decorated with antique lime-green walls, copper pots and colorful prints soaring to meet a massive wood-beamed ceiling that recreates the feel of the traditional French chateau. Le Petit Chateau welcomes you to discover some of the finest Gallic flavors. Don't forget to try the Chicken Liver Parfait – it’s a ‘specialite de la maison’. Le Petite Chateau is a proud recipient of the 2011 Six Star Diamond Award by the American Academy of Hospitality Sciences. Appetizers Noix de St Jacques, mousseline de choux fleur, petit légumes et vinaigrette de truffe blanche Pan seared scallops, creamy cauliflower puree, crispy vegetables, and warm truffle vinaigrette Duo de thon rouge, sable au parmesan, tomate confite a la coriandre Marinated Ahi Tuna, parmesan shortbread with tomato confit and crushed coriander Gâteau de crabe poêle, crevettes rôties, jus au safran Pan seared Mini crab cake, slow poached prawns and saffron jus Parfait de foie de volaille sur brioche avec vinaigrette au fruit de la passion et confiture d oignons Chicken Liver Parfait on Toasted Brioche with Passion Fruit Vinaigrette and Onion Jam Cargolade d escargots au Jambon de Bayonne Sautéed Escargots with mushrooms, prosciutto, roasted garlic herb butter and Pernod sauce Tortellini de courge, fromage de chèvre frais, tomate confite, beurre battue a l échalote Caramelized butternut squash tortellini, stuffed with fresh goat cheese, oven dried tomato and shallot beurre blanc sauce Risotto aux champignons sauvages, truffe d été, feuille de roquette a l huile d’olive Wild mushroom risotto with black summer truffle, shaved parmesan cheese and arugula salad Salades Carpaccio de betterave rôtie, croquette de fromage de chèvre a l’huile d’olive Oven roasted beet carpaccio, fresh goat cheese ‘’croquette’’ and olive oil dressing Fine gelée de petit pois, petite salade mêlée de légumes au vinaigre de Xeres Chilled green pea puree, crispy vegetable, mixed greens with Sherry vinaigrette Salade de crevettes et pétoncles poêlées, chutney de mangues et tomate cerises rôties Pan seared prawn and bay scallops, mango chutney and roasted grape tomatoes, mixed greens with lemon vinaigrette Soupe Traditionnelle soupe a l’oignon gratinée Traditional French onion soup topped with a Gruyere cheese crouton Les Viandes Longe d’agneau rôtie, ravioli d’épaule confite, Barigoule d’artichauts. Roasted lamb loin, braised lamb shoulder ravioli and artichoke Provencal Style Magret de canard poêle, pain d épices aux poires caramélisées avec jus au miel de lavande et du citron Pan seared duck breast, pain d’epices and caramelized pears and honey lavender jus Filet mignon de bœuf grille, daube provençale et purée des pommes de terre Grilled beef tenderloin, braised short ribs Provencal style with red wine sauce and potato puree Poitrine de poulet farci aux champignons, polenta crémeuse, jus naturel a l ail rôti Oven roasted chicken breast, mushroom stuffing, creamy polenta and roasted garlic Les Poissons Filet de sole poêlé, purée d’artichauts a l’ail rôti, jus a l’oignon caramélisé et calamar a la plancha Pan seared sole filet, artichoke bottom puree with roasted garlic, caramelized onion jus and pan seared calamari Filet de Mérou rôti a l’avocat et tomates, gratin de courgette et beurre rouge Pan roasted grouper filet with avocado, tomatoes, zucchini gratin and red wine reduction Risotto de légume a la nage safranée. (Végétarien) Creamy vegetable risotto with saffron broth Desserts Petit gateau au chocolate moelleux , parfait au rhum soupe de fruits rouges Belgium molten chocolate cake with rum parfait, mixed berries and red wine soup Crème Brulee au Grand Marnier, financier, brochette d’ananas au poivre Grand Marnier crème brulee with financier biscuit, pineapple brochette and peppered vanilla jus Daquoise aux amandes, mousse de poire Williams et caramel a la fleur de sel Almond Daquoise cake with pear William mousse and toffee sauce Sable Breton , crème mousseline et compote de fruits rouges Ginger and orange shortbread with mousseline cream and mixed berry compote Assiette gourmande pour deux personnes An assortment of our best desserts to enjoy for two Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness to young children, seniors and those with compromised immune systems.