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Mes Amis Menu Double Frame Final

This document is a menu for an upscale restaurant featuring various appetizers, seafood, entrees, side dishes and desserts. Appetizers include chicken liver mousse, steak tartare and Japanese mackerel. Seafood options consist of several shellfish platters and dishes featuring oysters, clams and scallops. Entrees range from risottos and galettes to lobster, steak and smoked duck. Sides include vegetables, bread and sauces.

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Farley Elliott
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18K views1 page

Mes Amis Menu Double Frame Final

This document is a menu for an upscale restaurant featuring various appetizers, seafood, entrees, side dishes and desserts. Appetizers include chicken liver mousse, steak tartare and Japanese mackerel. Seafood options consist of several shellfish platters and dishes featuring oysters, clams and scallops. Entrees range from risottos and galettes to lobster, steak and smoked duck. Sides include vegetables, bread and sauces.

Uploaded by

Farley Elliott
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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HORS D’OEUVRES FRUITS DE MER

PETITE SHELLFISH PLATEAU*


CHICKEN LIVER MOUSSE NAPOLEON 6 East and West coast oysters, 4 littleneck clams,
puff pastry, cherry gastrique
4 new caledonian prawns, 1 maine scallop crudo
17
75

PRIME CREEKSTONE STEAK TARTARE*


egg yolk jam, crispy shallot, "everything" lavash GRANDE SHELLFISH PLATEAU*
9 East and West coast oysters, 6 littleneck clams,
22 6 new caledonian prawns, 2 maine scallop crudo

JAPANESE MACKEREL 115


market baby vegetables escabèche, coriander
18 SELECTION OF EAST AND WEST COAST OYSTERS
mignonette
LITTLE GEM LETTUCE 1/2 dozen / full dozen*
buttermilk, radish, salted egg
24/44
17

CRUDITÉS FROM THE MARKET BRUNSWICK LITTLENECK CLAMS


fromage blanc dip, lovage housemade cocktail sauce
1/2 dozen / full dozen*
18
21/38
CHICORY SALAD
fourme d’ambert cheese, citrus, candied walnuts
MAINE SCALLOP CRUDO
19
white tamari, calamansi*

DUCK PÂTÉ EN CROÛTE* 16


black truffle, frisée, pickled rhubarb
22 CHANNEL ISLAND ROCK CRAB CLAWS
herb rémoulade*

22

ENTRÉES PLATS POUR DEUX


WHOLE ROASTED PASTURE CHICKEN
BLACK TRUFFLE RISOTTO fricassée of seasonal vegetables, henjus sauce vin jaune
carnaroli, ibérico ham, black trumpets, preserved truffle
80
32

ROASTED LAMB WELLINGTON


SPRING VEGETABLE GALETTE puff pastry wrapped lamb loin, thumbelina carrots, shell bean ragoût
celery root, leeks, madeira sauce
90
27

45-DAY DRY-AGED CREEKSTONE PRIME RIB EYE


BUTTER POACHED WHOLE MAINE LOBSTER jerusalem artichokes, potato-onion rolls, horseradish, chimichurri
puy lentils, bacon, red wine sauce
195
68

STEAK AU POIVRE
potato millefeuille, watercress, peppercorn jus
48

STEAMED HALIBUT
hakurei turnip, yellow chive, clam broth
LES GARNITURES
39
SHELL BEAN RAGOUT
11
SMOKED LIBERTY DUCK BREAST
swiss chard, parsnip, wild huckleberry jus
CARROTS & PEAS
37
11

NIEMAN RANCH COUNTRY PORK CHOP


crispy brussel sprouts, stone ground mustard BRUSSELS SPROUTS
34 12

BREAD SERVICE
house levain with bordier butter
8

*These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

A 5% service fee is added to all checks in support of health benefits to our staff. The entirety of the fee is retained by the company. If you would like this removed, please let our staff know.

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