Le Diplomate Menu

Caramelized onions slowly cooked with chicken and veal stocks, white wine and sherry. Baguette crostini and melted provolone, gruyere and parmesan.

Creamy vanilla custard with bruleed sugar.

Side of Fries, served with sauce mayonnaise

Tender spinach, sauteed with herb butter and shaved garlic.

Herb basted, roast chicken served with Pomme puree and chicken jus.

Beef short rib, slowly cooked with red wine and veal stock. Served with baby carrots, bacon lardons, pearl onions and cremini mushrooms. Pomme puree served on the side

Fresh greens with oven roasted tomatoes, shaved fennel, grated parmesan cheese tossed in a lemon vinaigrette. Served with 4ea poached large shrimp glazed with truffle buerre blanc. And Avocado on the side.

2ea 4oz "smash" choice beef patties with American cheese, pickles and shaved red onion. Burger sauce and a house-baked sesame seed brioche bun. Served with fries.

Decadent chocolate mousse with vanilla whipped cream and chocolate pearls.

A velvety mousse prepared with foie gras, chicken livers, cognac and spices. Topped with Port wine gelee. Served with Toasted brioche

Flaky French pastry baked with mushroom duxelles, onion fondue and pioppini mushrooms. Truffle pecorino

Bibb lettuce leaves with shaved radish, tarragon, shallots, haricot vert, and lightly dressed with red wine vinaigrette.

Fresh greens with oven roasted tomatoes, shaved fennel, grated parmesan cheese tossed in a lemon vinaigrette. Served with 4ea poached large shrimp glazed with truffle buerre blanc. And Avocado on the side.

Spanish bonito tuna, grape tomatoes, haricot vert, parsley, red skinned potato, and Nicoise olives tossed with an anchovy vinaigrette. Served over bibb, frisee, and gem lettuce tossed in mustard vinaigrette. Finished with hard boiled egg and boquerones.

Pate a Choux baked with gruyere cheese

2ea 4oz "smash" choice beef patties with American cheese, pickles and shaved red onion. Burger sauce and a house-baked sesame seed brioche bun. Served with fries.

Grilled Mediterranean Sea bass served with gigande bean salad and taggiasca olive tapenade.

Traditional omlette with Gruyere cheese, served with side salad.

Herb basted, roast chicken served with Pomme puree and chicken jus.

Pan roasted Atlantic salmon, served with braised DuPuy lentils and buerre rouge.

Grilled 8oz flat iron steak, herb butter, served with fries.

Pan Roasted 8oz Rainbow trout filet, served over haricot vert. Sauce Almandine.

Yukon gold potatoes folded with European butter, salt and white pepper.

Tender spinach, sauteed with herb butter and shaved garlic.

Creamy vanilla custard with bruleed sugar.