Le Perigord
Pages
Dishes
Page 1
| La Soupe du Jour | |
| Select your Assortment of cold Hors d'Oeuvres | |
| Les asperges vinaigrette | |
| Artichauts Vinaigrette | |
| Asparagus Vinaigrette | |
| Artichoke Vinaigrette | |
| Le Buffet Froid | |
| La Salade verte melangee | |
| Mixed Green Salad | |
| Le Saumon fume Maison et Madeleine de Mais, Creme aigre et Caviar de Saumon | |
| Homemade smoked Salmon and Corn Muffin with sour Cream and Salmon Caviar | |
| Les Clams celon le Marche Sauce Mignonette | |
| Huitres celon le Marche Sauce Mignonette | |
| Clams with malt Vinegar and Shallot Sauce | |
| Oysters with malt Vinegar and Shallot Sauce | |
| Le Gravlax et sa Salada de Fenouil | |
| Dill Gravlax with Fennel Salad | |
| Le Foie gras Maison et sa Gelee au Sauternois | $5.00 |
| Cold House Foie gras with Sauterne Aspic | $5.00 |
| Le Fricassee d'Escargots au Beurre de Noisette et Champignons de Bois | |
| Escargots in Hazelnut Butter with wild Mushrooms | |
| Le Foie gras chaud aux Figues | $15.00 |
| Warm Foie gras with black Mission Figs | $15.00 |
| La Salade de Ris de Veau panes a l'Harissa, Emulsion aux Poivrons doux | |
| Sweetbreads dusted with Morraccan Harissa, sweet red Bell Pepper Emulsion | |
| La Tarte aux Legumes au Beurre acidule | |
| Vegetable Tart with tangy Butter Sauce | |
| La Fleur de Courgette farcie, Emulsion a la Truffe | |
| Stuffed Zucchini Blossom with Truffle Emulsion | |
| Le Risotto aux petits Legumes de Saison et Petoncles du Maine | |
| Risotto with Seasonal Vegetables and Maine Scallops | |
| La Soupe de Moules Bouchot au Fenouil et Saffran | |
| "Bouchot" Mussel Soup with roasted Fennel and Saffron | |
| Soup of the day |
Page 2
| Assortment of cheese | $8.00 |
| Le Carre d'Agneau roti dans son Jus aux Herbes, Haricots blancs et Quenelle de Legumes | $8.00 |
| Le Vivaneau, Sauce Champagne et Caviar | |
| Red Snapper with Champagne Sauce and Caviar | |
| Le Bass stie au Vin rouge, Asperges blanches et Champignons de Bois | |
| Wild striped Bass with red Wine Sauce, white Asparagus and wild Mushrooms | |
| Le Saumon en Brique, Pommes, Choux et Beurre blanc | |
| Salmon in "Brick", Apples and Savoy Cabbage and Beurre blanc Sauce | |
| La Sole Anglaise Meuniere | $12.00 |
| La Sole grillee avec Sauce Moutarde | $12.00 |
| Dover Sole, with Lemon Butter Meuniere Sauce | $12.00 |
| Dover Sole grilled with Mustard Sauce | $12.00 |
| Le Filet de Turbot a la Croute de Comte Sauce Champagne | |
| Turbot with Comte Crust and Champagne sauce | |
| Le Homard en Nage au Coriandre et ses Petits Legumes | $5.00 |
| Roasted Lobster in Coriander Broth with Baby Vegetables | $5.00 |
| Les Medaillons de Veau Sauce cremee aux Morilles | $8.00 |
| Medallions of Veal, Cream Morrel Mushroom Sauce | $8.00 |
| Canard roti | |
| Canard Magret aux Epices et Fruits de Saison | |
| Roasted Duck | |
| Spiced underdone Duck Breast with Seasonal Fruits | |
| Le Filet de Boeuf a la Wellington, Sauce Perigourdine | |
| Filet mignon Wellington with black Truffle Sauce | |
| Le Poulet de Grain roti, au Vin jaune du Jura, Gratin Dauphinois et Morrilles | |
| Roasted free range Chicken in white Wine Sauce, with Potato Gratin and Morrel Mushrooms | |
| Le Foie de Veau aux Echalottes | |
| Le Foie de Veau meuniere | |
| Calves' Liver with Shallots | |
| Calves' Liver with Lemon Butter Sauce | |
| Les Rognons de Veau a la Moutarde | |
| Veal Kidneys with Mustard Sauce | |
| Raspberries | $5.00 |
| Souffles tout parfums | $6.00 |
| Espresso | $3.00 |
| Cappuccino | $4.00 |
| Roasted Rack of lamb with Coco Beans, and Vegetable Quenelle | $8.00 |