La Nouvelle Maison Menu

Brandy, Tarragon Marshmallow, Langostine Tail

Wild Burgundy Escargots Baked in Garlic and Parsley Butter, Brioche Crouton

Calvados Apple Jelly, Cornichons, Onion Jam and Toasted Baguette

Smoked Gouda Cheese, Panko Crumbs, Langostine Tail

Brioche French Toast, Vermont "Grade A" Maple Syrup Crumbled Marcona Almond, Caramelized Pineapple

Fennel Pollen Crusted Sea Scallop, Smoked Pork Belly, Beluga Lentils & Fennel Cream

Iceberg Lettuce, Avocado, Tomato, Lemon Cheek, Sauce Louie

Side of Capers, Onion, Creme Fraiche, Pumpernickel Toast

Meyer Natural Beef, American Caviar, Anchovy, Capers, Shallots, Quail Egg, Toasted Baquette, w/o Caviar

Large Sized Grains with Delicate Flavor and Firm Texture

Large Caviar with Nut & Fruit Characteristics and a Very Firm Texture

Cucumber Ribbon, Honey Apple, Roquefort Cheese, Crispy Duck Prosciutto & House Blue Cheese Yogurt Dressing

Crisp Hearts of Romaine, Reggiano Parmesan Cheese, White Anchovies, Brioche Herb Croutons, House Caesar Dressing

Citrus Poached Maine Lobster Medallions, French Celery Root, Fennel & Apple Remoulade

Organic Bibb Lettuce, Ruby Red Grapefruit, Florida Orange, Avocado, Warm Almond Crusted Brie Cheese, Dijon Mustard & Banyuls Vinaigrette

Whole Maine Lobster (Deshelled), Tomato Cognac Cream Sauce

Yellowtail Snapper, with Lemon-Key West Pink Shrimp, Butternut Squash Puree, Vegetable Medley, Red Pepper Coulis, Beurre Blanc Sauce

Pan Seared, Fresh Holland Dover Sole, Cauliflower puree, Asparagus Spears, Dutch Marble Potatoes, Sauce Meuniére

Local Vegetable Medley, Grilled Lemon, Capers, Beurre Blanc Sauce

Braised Red Cabbage, Black Barley, Valencia Orange Sauce

Gratin Potatoes, Baby Green Beans, Mixed Forest-Wild Mushroom Sauce

Maitre d' Butter, House Cut French Fries

Oven Roasted Tomato, Yukon Potato Puree, Green Asparagus

Tartufata, Ratatouille, Garlic Confît, Yukon Potato Puree, Thyme-Scented Lamb Jus

Sauce Béarnaise

Yukon Mashed Potato

French Green Beans

Provencal Vegetable Stew

Baked Gratin Potatoes

Green Asparagus

Rocky Road Chocolate Ice Cream, Marshmallow, Almonds Godiva Chocolate Sauce

Hazelnut Dacquoise, Malted Milk, Chocolate Mousse, Dulce de Leche Crunch Streusel, Nougatine Praline Ice Cream

Traditional French Custard, Caramelized Sugar, Fresh Berries

Warm Flakey Golden Delicious Apple Tart, Toasted Cinnamon Ice Cream

Trio of French Cream Puffs served with Vanilla Bean, Pistachio Salted Caramel Ice Cream, Valrhona Chocolate Sauce

(Semi-hard cheese). Tete de Moine or Monks Head Cheese has been made for centuries, a semi-hard Swiss cheese, made from raw cow's milk and has a dense texture and seriously intense fruit flavor

(Soft Cheese). Also known as Munter Gerome is a soft washed rind Cheese made from milk produced by cows living in the regions between Alsace, Lorraine and Frache-Comte in France. The texture is creamy, smooth and sticky with a washed rind and savory tangy flavor

(75% triple cream brie). Made in Licet in Burgundy Region. The cheese is made by blending full fat cow's milk with crème fraiche to create an incredible soft cheese with a rich flavor and a smooth melt-in-mouth texture

(Blue cheese). Famous Spanish blue cheese. It's a mixture of raw cows goats and sheep's milk aged between two and four months in natural formed limestone caves. A finished Cabrales can be characterized by is strong aroma and penetrating aroma ,sharp slightly salty taste

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