Dinner Menu - San Diego Restaurant Week

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Dinner Menu - San Diego Restaurant Week
APPETIZERS
FROMAGES
RAVIOLIS AUX CHAMPIGNONS.....13
~FOURME D’AMBERT~
~MANCHEGO~
~CAMEMBERT~
~BUCHERON~
~COMTÉ~
Homemade mushroom ravioli, white truffle
oil, parmesan, Port wine mushroom sauce
TARTE TIÈDE À LA FIGUE ET
FROMAGE DE CHÈVRE ................. 11
Warm fig and goat cheese tart, spiced port
wine coulis
TARTARE DE SAUMON, SALADE,
VERTE, POMMES GAUFRETTE ..... 12
Salmon tartar, greens, avocado and potato
gaufrettes*
GAZPACHO FAIT MAISON...............7
Served with fig country bread and garnitures
ONE.....6 TWO.....9
SALADE DE BETTERAVES ROUGE
THREE.....12
CLASSICS
SOUPE À L’OIGNON GRATINÈE......9
Traditional French onion soup, melted
Emental cheese
CROUSTILLANT CHAUD DE
REBLOCHON................................. 10
TARTARE DE BOEUF, TOASTED
BAGUETTE CROUTONS.................13
PLANCHE DE CHARCUTERIE ET
FROMAGES.................................... 19
Charcuterie and cheese board, garnishes and
fig country bread
MUSSELS
SALADE DE TOMATES COEUR DE
BOEUF ET FETA............................. 10
Connelly farm heirloom tomato, feta cheese,
basil pesto, niçoise olives
Homemade tomato gazpacho
Warm and crispy phyllo dough stuffed with
Reblochon cheese and touch of jam
SALADS
Angus Beef filet tartar, organic greens,
crostini*
À LA BURRATA........................... 11
Candy striped beet salad, arugula, burrata
cheese, balsamic dressing
SALADE DE CHÈVRE CHAUD.......13
Organic lettuce & arugula salad, goat cheese
croustillant, oven roasted tomatoes, pistachio,
shallot-balsamic vinaigrette
SALADE DE QUINOA AUX
AGRUMES........................................ 11
Quinoa, candy striped beet, tempura avocado,
burrata cheese
ESCARGOTS À L’AIL ET PASTIS..... 11
Burgundy snails, garlic and parsley butter
MAIN COURSES
PAVÉ DE SAUMON D’ÉCOSSE, GALETTE DE CRAB, SAUCE VIERGE........ 25
17 - Served with Fries
~MOULES MARINIÈRE~
Mussels, white wine, garlic, shallot, herb
butter
~MOULES À L’ANDOUILLE~
Seared Scottish salmon, crab cake, asparagus, olive oil-citrus sauce
COQUILLES SAINT-JACQUES DU MAINE, SAUCE CHAMPIGNON............. 28
Seared Maine diver scallops, potato-leek galette, mushroom port sauce
GAMBAS GRILLÉES, QUINOA, PESTO AU BASILIC, SAUCE ROMESCO ..... 26
Grilled Pacific black tiger prawns, citrus quinoa, basil pesto, Romesco sauce
Mussels, white wine, garlic, andouille
sausage, piquillo pepper coulis
FILET DE SAINT PIERRE AU RIESLING ....................................................... 30
Our mussels are
Washington State Penn cove mussels.
PLAT DE CÔTE BRAISÈ AU VIN ROUGE...................................................... 26
SIDES
Roasted John Dory, English pea ravioli, white corn, riesling beurre blanc
Braised Angus beef short ribs, potato and ricotta gnocchi, sautéed Brussel sprouts,
cabernet sauce
TRADITIONNEL COQ AU VIN, POMME SAUTÈES....................................... 22
5
Braised chicken leg, roasted fingerling potatoes, bacon, red wine sauce
FRITES
QUINOA
CONFIT DE CANARD, SAUCE FIGUES ET PORTO...................................... 27
6
HARICOTS VERTS
WILD MUSHROOMS (ADD $2)
ROASTED FINGERLING
MIXED VEGETABLES
Hudson Valley duck leg confit, cannellini beans, duck sausage, port wine fig sauce
STEAK AU POIVRE ET FRITES..................................................................... 28
Grilled Aspen Ridge flat iron steak, french fries, haricots verts, green peppercorn sauce
AGNEAU EN CROUTE D’HERBES, PANISSES, SAUCE À L’AIL.................... 27
Australian lamb tenderloin, bell pepper and raisin compote, panisses, garlic lamb sauce
SOUFFLÉ FOR DESSERT
SOUFFLÉ DU JOUR ....................... 10
Our soufflés need a little bit of planning.
Remember to order with your meal.
Thanks!
DUO DE PORC, MOUSSELINE D’HARICOT BLANC,
MOUTARDE VIOLETTE DE BRIVES............................................................ 24
Pork duo: dry fruit stuffed tenderloin, pork belly confit, purple mustard sauce
SPLIT CHARGE $2.5
Chef owner: Vincent Viale | Executive sous chef: Brandon Montes
*Consuming raw or undercooked meat, fish or egg may increase the risk of food borne illness.
Et Voilà! French Bistro | 3015 Adams Avenue | San Diego CA 92116
C O C K T A I L S $ 11
BEERS ON DRAFT
ERDI N G ER W EI S S B I ER. ............ . . . . . . . . 8
B LOOMI NG MANHAT TAN
Germany / Hefeweizen / 5.6%
Old Forester Bourbon, Pavan (muscat and orange blossom
liquor), Gran Clasico, Carpano Antica, Orange Bitters
Crisp and citrusy, hint of yeastiness and grass
M IS S O N I PA. .......................... . . . . . . . . 8
B L AC K RY E MA N HATTA N
USA/ IPA/ 6.8%
Wild Turkey Rye Whiskey, Carpano Antica Formula, Amaro
Averna, Orange & Angostura Bitters
Hops complex, malt character for a sturdy and balanced ale
B AVIK.................................... . . . . . . . . 8
H U CK LEBERRY BURBO N
Germany / Pilsner / 5.2%
Old Forest bourbon, Maple-Agave infused Huckleberries,
Lemon
A smooth and malty German light beer,
1 6 6 4 B L A N C .......................... . . . . . . . . 8
FAUST
France/ Witbier 5%
El Jimador Blue Agave Blanco Tequila, Mezcal, Cynar,
Agave, Lime Juice, Mint
Fresh and fruity with hint of lemon and corriender flavors
BEER BY THE BOTTLE
SMO KE ‘N’ SPI CE
El Jimador Blue Agave Blanco Tequila, Mezcal,
Jalapeño, Agave, Lime Juice, Firewater, Ginger Beer
G AVRO CH E. ........................... . . . . . . 1 0
New Amsterdam Gin, Lillet Blanc, Suze
M I SS I O N H EFEW EI ZEN. ........... . . . . . . . . 7
France/ Red Ale / Biere de garde / 8.5%
Red beer, deep malt flavor and brisk hoppiness
WHI T E NEGRO NI
PALO MI NI
USA/ Bavarian Hefeweizen / 5.3%
Summer style, replete with hints of banana, clove and pear
El Jimador Blue Agave Blanco Tequila,
Elderflower Liquor, Giffard Grapefruit,
Pink Grapefruit, Fresh Lime Juice
L AG U N I TAS L I TTL E S U M PI N ’ AL E. . . . . . 9
Petaluma/ Ale / 7.5%
CELERY GI MLET
A wheaty ale with a smoothe hoppy finish
Skyy Vodka, Lime, Muddled Cucumber,
Celery, Lime, Salt, Pepper, Peychaud’s Bitters
S A IS O N DU PO N T. ................... . . . . . . 1 0
Belgium / Farmhouse Ale / 6.5%
LE SAZERAC
Coppery blond, the finest aromas and a strong bitterness
Wild Turkey Rye Whiskey, Pastis Rinse, Peychaud’s Bitters,
Lemon Twist
TRI PL E KAR M EL I ET. ................ . . . . . . 1 0
Belgium / Tripel / 8.4%
APERO L SPRI TZER
Aperol, Sparkling wine, Seltzer, Orange Slice
Creamy and light golden beer, brewed with a recipe dating
back to 1679
LE VERSAI LLES
I RON FI ST U PR I S I N G . .............. . . . . . . 1 0
Skyy Peach, Splash of Guava juice, Rhubarb bitter, Lemon
Vista / Belgian Style Trippel IPA / 12% / 8.50
Dark and fruity reinterpretation of a European classic
LU N A IR E
H IN A N O. ............................... . . . . . . . . 8
Pavan, Pamplemousse liquor, Grapefruit, Sparkling Wine
Tahiti / Lager / 5%
Cocktails created by Sami Saltagi
Light, crisp, and refreshing with pronounced bitterness
CLASSIC FRENCH APÉ RI T I FS
H EI N EKEN L I G H T. ................... . . . . . . . . 6
Ricard............................................................................................. $7
Holland / Light Lager / 3.5%
Suze................................................................................................ $8
Golden beauty explodes with citrusy flavor and hop aromas
Lillet blanc .................................................................................... $9
STEL L A ARTO I S ....................... . . . . . . . . 7
Belgium / Euro Pale lager / 5%
Lillet Rose....................................................................................... $9
Crisp, malty sweetness, hint of lemon and tropical fruit
Bastille whiskey...........................................................................$12
B EC K’S. ................................. . . . . . . . . 5
Kir royale........................................................................................ $9
Germany / Non-alcoholic / .3%
Kir vin blanc .................................................................................. $7
Citrusy flavor and hop aromas, all perfectly balanced
LIQUORS
TEQ U I LA
El Jimador.................................................. $8
Siete Leguas Blanco............................... $11
Siete Leguas Reposado......................... $12
Siete Leguas Añejo................................. $13
VOD KA
W H I S KEY
Jameson (Ireland)..................................... $9
Red Breast 12 (Ireland).......................... $12
Bastille (France)....................................... $10
Canadian Club (Canada)....................... $10
BO U R B O N ( UN IT E D STAT E S )
Chopin (Poland)...................................... $12
Grey Goose (France) ............................. $11
Ketel One (Netherlands)......................... $9
Tito’s (United States)................................ $9
Classic (France)....................................... $11
Ciroc (France).......................................... $11
Skyy (United States).................................. $8
Buffalo Trace.............................................. $9
Marker’s Mark......................................... $10
Basil Hayden............................................ $12
GIN
Hendrick’s (Scotland)........................... $11
Plymouth (England).............................. $12
Beefeater (England)................................$9
Bombay Sapphire (England)............... $11
Tanqueray (England)............................ $10
S COTCH
BLENDED
Chivas 12................................................. $10
Johnnie Walker Black 12....................... $12
Dewar’s White......................................... $10
SINGLE MALT
Highland Park 12.................................. $12
Laphoraig 10......................................... $11
Glenlivet 12........................................... $11
Auchentoshan....................................... $10
Macallan 12........................................... $13
Et Voilà! French Bistro | 3015 Adams Avenue | San Diego CA 92116