Le-Vieux-Logis-menu

Le Vieux Logis
“ The Old Lodge ”
DINNER MENU
7925 Old Georgetown Road
Bethesda, Maryland 20814
(301) 652-6816
Appetizers
BISQUE DE HOMARD A L’ARMAGRAC
Maine Lobster Bisque with cognac
$10.00
ONION SOUP LES HALLES
Rich beef broth with caramelized onions, croutons and gruyère cheese
$9.00
SOUP DE SAISON DU JOUR
Seasonal soup of the day
$9.00
ESCARGOTS DE BOURGOGNE A L’AIL ET PERSIL
Burgundy snails with garlic and parsley
$12.00
CHEF CHARCUTERIE PLATE
Proscuitto, rosette de Lyon saucisson à l’ail, Foie gras parfait country pate, rilette, cornichons.
$17.00
QUENELLE DE BROCHET A L’AMERICAINE
Light pike quenelle with lobster sauce
$15.00
CROUSTILLANT DE CRABE DU MARYLAND
Crispy soft shell crab with tomato, arugula salad, brioche, and tartare sauce.
$21.00
MARTINI DE CRABE AU AVOCAT, MANGUE, TEQUILLA VINAIGRETTE
Jumbo lump crab meat “margarita”
$19.00
CUISSES DE GRENOUILLES PROVENÇALE
Sautéed frog legs with garlic and parsley
$16.00
Salads
TRADITIONAL CAESAR
Romaine Hearts, Anchovy, garlic dressing, baguette croutons, reggiano parmesan
$11.00
ROASTED RED AND GOLDEN BEET
with field green, goat cheese, roasted hazelnut, orange
$11.00
SALADE FRISEE AUX LARDONS
Warm frisée with apple wood smoked bacon, poached egg, garlic croûtons
$12.00
ARTISAN MIXED GREENS
Yellow tomato, cucumbers, fresh herbs vinaigrette
$11.00
Main Courses
COQUILLE SAINT JACQUES AVEC UN RISOTTO DE SAISON
Pan seared sea scallops with a seasonal risotto.
$29.00
CREVETTES ROTIE AU OLIVE, POMME DE TERRE SALADE DE FENOUIL ET ARTICHAUT
Roasted shrimps with crushed potato, black olive, shaved fennel salad, artichoke and a basil orange
vinaigrette.
$28.00
NORVEGIEN SAUMON EN CROÛTE DE POMME DE TERRE, FONDUE DE POIREAUX
Roasted salmon in potato crust, leek fondue cabernet sauce.
$25.00
SOLE "MEUMIÉRE
Dover Sole with lemon brown butter, seasonal vegetables.
$42.00
ASSIETTE DE LEGUMES DE SAISON
Chef seasonal vegetables plate.
$24.00
FOIE DE VEAU "LYONNAISE"
Sautéed calf liver with caramelized onions, potato gratin, seasonal vegetables.
$25.00
STEAK FRITES
Fells Point Bistro Petits filet with garlic jus olive oil hand cut French Fries, artisan lettuce.
$28.00
SUPREME DE POULET "CONTISE" AUX CHAMPIGNONS SAUVAGES
Roasted and stuffed chicken breast with wild mushrooms and summer vegetables.
$24.00
STEAK "AUX POIVRE"
Pan seared crestone New York steak au poivre, roasted garlic, fingerling potato, seasonal vegetable.
$34.00
CUISSE DE CANARD CONFITE A L’ORANGE
Crispy moulard duck leg confit with orange sauce, roasted fingerling potato, farm mixed green.
$26.00
MÉDAILLONS DE VEAU "ST. MORITZ"
Tender parmesan crusted veal medallions, provençale vegetables.
$34.00
For parties of six or more, an 20% gratuity will be added to the bill for your convenience.
Desserts
Baked Alaska
with mango sorbet, vanilla ice cream, and passion fruit sauce
$12.00
Creme Brulee
with apricot, pistachio compote “langue de chat”
$10.00
Profiterole
with raspberry sorbet, chocolate sauce
$10.00
Berry Salad
with strawberry sorbet, vanilla Madeleine
$10.00
Petit Beurre Cookie
with frozen milk, chocolate parfait, and mint cherries
$10.00
Imported Cheese Plate
with dried fruits and nut toasted bread
$14.00
Three Course Prix-Fixe Menu
Tuesday & Wednesday
$33 per person
Appetizers
Soup of Day
White Asparagus Salad with Ginger Quinoa, Watermelon.
Artisan Salad, Vegetables Filaments, Yellow Tomato.
Country Pâté , Liver Royal, Fruit Compote, Toasted Nut / Fruit, Bread.
Heirloom Tomato Salad, Lemon Olive Oil, Feta, Basil.
Main Courses
Crispy Codfish, Potato Cake, Green Beans, Salad with an Orange Basil Vinaigrette.
Steak Frites, Artisan Salad with Garlic Olive Oil Jus.
Roasted Shrimps with Crushed Potato, Black Olive, Tomato, Arugula Salad.
Roasted Chicken Breast Forestiere with Summer Vegetables.
Desserts
Petit Beurre Cookie, Frozen Milk Chocolate Parfait, Mint Cherry.
Crème Brûlée of the Saison.
Berry Salad with Cherry Sorbet and Vanilla Madeleine.