Menu Flashcards
(23 cards)
Is our steak antibiotic and hormone free?
YES!
Where is our meat sourced?
Revere Meat Co. in Forest Park, GA
Where is our seafood sourced?
Farmers and Fishermen in Atlanta who work with local boutique seafood suppliers throughout the states
What comes on Le Petit Plateau?
6 East Coast Oysters, 6 West Coast Oysters, 5 cocktail shrimp, 2 crab mayo shells, 1 whole lobster (2 tails, two 2 claws), 2 scallops
What comes on the Le Chaude Marcel?
6 oysters, 1 whole lobster, scallops, 5 shrimp
What is in our cocktail sauce?
chili sauce, Worcestershire, ketchup, lemon and lime juice, horseradish
What is in our mignonette?
red wine vin, black pepper, shallots, and chopped parsley and chives
What is in our lemon aioli?
egg yolks, dijon mustard, canola oil, lemon juice and zest, s&p
What is in our housemate hot sauce?
Assorted chili and vin
Describe Hackleback caviar
from hackleback sturgeon, native to rivers in the Southern US.
Eggs are small, dark gray/black hue
nutty, hints of sweetness, lingering salt finish
Describe Beluga caviar
Hybrid of Beluga and Siberian sturgeon
Eggs are large, but delicate, dark gray/brown
buttery, nutty, earthy, hint of saltiness
Describe Kaluga caviar
Hybrid of Dauricus and Shrenkii sturgeon, native to rivers in Eastern Russia
Eggs are large, light brown to brilliant gold/olive green
buttery, nutty, mineralogy, hint of salt, creamy
Describe Oysters Marcel
5 Blue Point Oysters topped with herbs, dashi butter, breadcrumbs
Describe the scampi
5 Large Shrimp are butterflied and broiled with a compound butter made of roasted garlic, parsley, shallots, lemon juice and zest, and white wine
Describe the bone marrow
Three canoe-cute marrow bones are brined, trimmed and roasted. They are served alongside thick sliced sourdough charred over the grill, dressed with a salad of julienned horseradish, fried capers, parsley, olive oil, lemon and orange blossom honey vin
describe Escargot
7 Burgundy snails from Washington State that are braised in aromatics, white wine, and garlic. They are then chilled, stuffed into their shells, and topped with a compound butter made from chopped parsley, garlic, shallots, butter and s&p. Finished with sauce diane and served with a side of sourdough.
Describe Foie Gras
Lobes of foie gras are marinated in salt, sugar, and sauternes. The pieces are charred quickly on the grill and chilled. They are then laid together into a terrine mold. It is then pressed overnight in order to condense the terrine, as well as to let the flavors develop. A serving of the sliced terrine is garnished with pepper fig jam and a lightly dressed frisbee salad. Pain de mine is toasted and served on a plate alongside the terrine.
Describe the Crab Mayo
Alabama jumbo lump crab meat lightly dressed with mayo, chives, and lemon juice, topped with trout roe
comes with a wrapped lemon and homemade saltine crackers
Describe the shrimp Cocktail
5 pieces of shrimp poached in a court bouillon and chilled, served with cocktail sauce and lemon aioli
Describe the Sauce Diane
*Our mushroom, steak sauce
mushrooms are cartelized, and garlic and shallots are added and sweated. Tomato paste and whole grain mustard are incorporated and caramelized. The mixture is deglazed with brandy and red wine, and thyme and Worcestershire are added. Veal stock is added and the sauce is reduced by half. The sauce is finished with a touch of cream, red wine vin, and lemon juice.
describe the sauce béarnaise
Bearnaise is simply a hollandaise flavored with a reduction of vin and tarragon. For ours, champagne vin, white wine, and tarragon are reduced with minced shallots, then blended with egg yolks as melted butter is emulsified in
Describe Brandy Sauce au Poivre
peppercorn sauce: several varieties of peppercorns (Black, pink, green and white) are cracked and toasted. Shallots are sweated with butter and the peppercorns are added. The pan is deglazed with brandy and reduced, fortified with dijon, Worcestershire, and demi glace, and heavy cream, before simmering and being mounted with house made creme fraiche to finish
Describe the scallops
three scallops seared and served in lemon and herb butter
