Escargot 41 Menu

6 extra large escargots simmered in brie lightly creamed with sweet apple and carrots julienne, served in cream puff shell

6 extra large escargots stewed in fresh cream, caramelized onions, Armagnac and black pepper. Believed to have been created by monks, this original recipe was discovered in an ancient monastery during renovation. A perfect example of simple old cuisine at its best

6 extra large escargots & potato gnocchi baked in mushroom duxelle sause

6 extra large escargots and cheese tortellini in a Parmesan - champagne sauce with fine herbs and diced tomatoes, Complimented with mushroom - smoked sausage salpicon demi glace

6 extra large escargots sautéed with sweetbread and mushrooms, lightly creamed Marsala brown sauce

6 extra large escargots bourguignone baked in classic, seasoned parsley-garlic butter

Homemade country pâté, served with cornichons et pain de campagne. Classic French way to enjoy this dish

Classic French Foie gras delicatecy, served with toasts and White Pineau des Charantes gelée

Guérande sea salt cured salmon coated with coffee & hickory smoked, served with onions, capers, sour cream and toast points. Coffee flavors? none, Coffee enhances the delicate flavors and texture by neutralizing natural oil

Baked Brie with walnuts and grape

Served with home made cocktail sauce and horseradish

Organic spring mix lettuces garnished with fresh berries, raspberry vinaigrette, and topped with stilton blue cheese

Baby spinach leaves, fresh beats, bacon crumbles, and a slice of warm goat cheese toasted with sundried tomato vinaigrette

Mixed beets served with arugala, and an orange poppy seed vinaigrette Shaved fennel and orange supre' mes

Lobster bisque finished with cream & sweet sherry

See your server

Salmon fillets baked in parchment paper with a mustard garlic-lemon butter

Branzino fillet sautéed, finished with an Almonds beurre meuniere

Jumbo shrimps and sea scallops sautéed with white mushrooms, morels and fresh lemon thyme. Finished in a light champagne cream sauce

Jumbo shrimps, sea scallops, mussels, yellow tail snapper and branzino, served in a white wine tomato broth

Half crispy duck rubbed with fresh garlic salt, served with a plum Port wine sauce

Old fashioned sea salt cured duck, pan-fried in goose fat, served with lentils du Puy and demi-glace sauce

Certified Angus Beef tenderloin sautéed, topped with creamed spinach and Swiss cheese Served atop of a Marsala mushroom brown sauce

Certified Angus Beef tenderloin sautéed and finished with an anchovy butter. Old Provençal family recipe creating the most amazing flavors, yet without any fishy taste. A must to try for any anchovy's lover

Thymus gland in young cow, pan sautéed and served with a morel, mushroom cream sauce

Garlic Herb encrusted Veal Chop With Pan Au Jus

Grilled pork chop mushroom demi glace, homemade mashed potatoes And mix vegetables

Grey Goose Pear, St Germain, Champagne

Gin, St. Germain, Grapefruit Juice, Champagne

Toki Japanese Whiskey, Combiner, Ginger Syrup, Fresh Lemon Juice, Blackberries

Vodka, Chambord, Pineapple

Gin, Maraschino, Crème de Violette

White Rum, Fresh Lime Juice, Lavender

Tequila, Combier, Framboise Liquor, Fresh Lime

Six cold water oysters, cocktail sauce, horseradish, lemon

Strawberry champagne vinaigrette, dried cranberries, roasted walnuts

Foie gras soup with micro greens

1 oz jar caviar, minced capers,shallots, crème fraiche, blinis (additional $105)

Served Rare with French oyster mushroom buerre blanc, pickled carrot and zucchini, topped with black caviar

Morel and crimini mushroom Duxelle, foie gras, Truffle Mashed Potatoes, white asparagus, 72 hour veal demi glace

Chilled parsnip puree, Lobster cream sauce, herb salad, brocolini, foraged mushroom

Creamy rosemary polenta, avocado puree, chickpea, Roma tomato, balsamic reduction

Organic baby Arugula, mango, cantaloupe, red onion, cilantro, Lemon-thyme vinaigrette

One ounce Kaluga caviar with brunoise shallots, minced capers Crème fraiche, chives, French style blinis (additional $105)

Slow braised short ribs beef bourguignon style, pork lardons, Blue oyster mushrooms, black truffle pommes puree, purple broccolini

Saffron-sundried tomato buerre blanc, artichokes, capers, kalamata olives, baby spinach, over rice pilaf and caulilini