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    Daniel Dinner Menu

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    eatlocalmenus
    The document provides an extensive appetizer and main course menu for a restaurant. The appetizer section lists 14 small plate options including soups, salads, seafood dishes and foie gras. The main course section offers 14 entree options featuring seafood like halibut, salmon and snapper as well as meat dishes including duck, squab and beef. The menu closes with information about caviar selections and a three course prix fixe option.

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    Daniel Dinner Menu

    Uploaded by

    eatlocalmenus
    25 views2 pages
    The document provides an extensive appetizer and main course menu for a restaurant. The appetizer section lists 14 small plate options including soups, salads, seafood dishes and foie gras. The main course section offers 14 entree options featuring seafood like halibut, salmon and snapper as well as meat dishes including duck, squab and beef. The menu closes with information about caviar selections and a three course prix fixe option.

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    daniel dinner menu

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    The document provides an extensive appetizer and main course menu for a restaurant. The appetizer section lists 14 small plate options including soups, salads, seafood dishes and foie gras. The main course section offers 14 entree options featuring seafood like halibut, salmon and snapper as well as meat dishes including duck, squab and beef. The menu closes with information about caviar selections and a three course prix fixe option.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    25 views2 pages

    Daniel Dinner Menu

    Uploaded by

    eatlocalmenus
    The document provides an extensive appetizer and main course menu for a restaurant. The appetizer section lists 14 small plate options including soups, salads, seafood dishes and foie gras. The main course section offers 14 entree options featuring seafood like halibut, salmon and snapper as well as meat dishes including duck, squab and beef. The menu closes with information about caviar selections and a three course prix fixe option.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    APPETIZERS

    Chilled Fennel Soup with Maine Lobster

    Basil Cream, Coral Coulis, Chive Oil

    Satur Farms Vegetable Minestrone with Bowtie Pasta

    Chicken Dumplings, Soft Boiled Quail Eggs

    Pistachio Crusted Duck Foie Gras Terrine

    Poached Rhubarb, Lillet Gelée $12 supp.

    Mosaic of Foie Gras and Black Angus Beef Cheek

    Satur Farms Beets, Wagyu Carpaccio, Peppercress

    Lemon Verbena Marinated Hamachi

    Pickled Red Onions, Arugula, Artichoke Barigoule

    Squid and Baja Shrimp Salad with Asparagus


    Clams “Gratinés”, Marinated Octopus, Meyer Lemon Coulis

    Peekytoe Crab Salad with Avocado

    Boston Lettuce, Minted Yogurt-Cucumber Gazpacho

    Kataifi Wrapped Langoustines with Florida Corn

    Roasted Pork Belly, Kale, Bacon Jus $14 supp.

    Caramelized Sea Scallops “à la Provençale”

    Zucchini Mille-Feuille, Coriander-Tomato Marmalade

    Sweet Pea-Ricotta Tortelloni with Savory Emulsion

    Crispy Apple Smoked Bacon, Chanterelles

    CASPIAN SEA CAVIAR


    Impérial Ossetra 50g $740 supp. Golden Ossetra 50g $860 supp.

    MAIN COURSES
    Paupiette of Black Sea Bass in a Crisp Potato Shell
    Tender Leeks, Syrah Sauce

    Lovage Steamed Tai Snapper with Lemon Vinaigrette


    Hawaiian Hearts of Palm and Scallion Summer Roll

    Flaked Atlantic Cod with Cumin-Carrot Purée


    Snap Peas, Cipollinis, Pink Peppercorn Jus

    Maine Halibut Baked in Fig Leaves


    Shallot and Fennel Confit, Aged Balsamic

    Crispy Red King Salmon with Parsley


    Mousserons, Pencil Asparagus, Pee Wee Potato Tempura

    Roasted Liberty Farm Duck Breast


    Bing Cherries, Green Almonds, Wilted Arugula

    Pennsylvania Squab:
    Leg and Foie Gras Pastilla with Young Radishes
    Broiled Breast with Vadouvan, Avocado Chutney

    Elysian Fields Farm Lamb


    Roasted Chop and Tenderloin with Petits Farcis
    Braised Shoulder with Basil and Coco Beans

    Duo of Dry Aged Beef:


    Red Wine Braised Short Ribs with Shallot Confit
    Seared Rib Eye with Spinach Subric, Sautéed Porcinis $14 supp.

    Three Course Prix Fixe $105


    Jean-François Bruel Executive Chef Eddy Leroux Chef de Cuisine

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