Cuistot Menu

Cabernet sauvignon reduction, truffle essence, cremini and chanterelle mushrooms

Smoked salmon and horseradish herb vinaigrette

And fresh thyme oil from chef bernard's herb garden

In a shallot, olive oil and cracked black pepper dressing

With truffle and chive sauce

Garlic, tomato, and thyme sauce

With mushrooms, scampi style

With anchoyade, caperberries, aged parmesan flakes, sea salt, served with a mini arugula salad

With quince paste, nuts and fruit

With all the classic condiments

With house dressing

With grana padano

With berries, almonds, feta cheese with raspberry vinaigrette

Mozzarella, red heirloom tomatoes, basil, grapefruit, aged balsamic, extra virgin olive oil

Shallot balsamic vinegar reduction, with fava beans, sugar snap peas, and fingerling potatoes

Cooked on the bone, deboned with imported belgium courgette, haricots vert and veronique sauce

Fresh tomatoes and basil

Mashed potatos, capers benne blanc

Truffles, morel mushrooms and fava beans

Homemade sausage meat, celery, onion, tomato, oregano, white cannellini beans, swiss chard, parmigiano reggiano

Fresh tomato and thyme

Roasted pink, leg confit with mango ginger and madeira sauce

Over aromatic fresh seasonal vegetables and reduced natural juices.

With fresh garden vegetables and a rich lobster fumet

Stuffed with sweetbreads, creamy black rice in chablis wine sauce with a side of fresh vegetables

Fresh herbs from our garden, reduced lamb jus, a bouquetière of vegetables and gratin dauphinoise

Wild mushroom sauce, roasted garlic, fresh thyme and a bouquetière of vegetables

Aged red wine vinegar sauce, purple shallots, ciboulette, fresh vegetables and gratin dauphinoise

French basque ragout of braised savoy cabbage and mirepoix tarragon jus

Over steamed spinach with fingerling potatoes, mustard, viognier taragon sauce

8oz flat iron steak, green beans, and french fries

Lamb, duck, sausage and beans