Menu for Chapeau!

Appetizers‏

2.00 Oyster on the Half Shell, Red Wine Vinegar Mignonnette (Each) Options: On the Menu (+2.00)

9.00 Traditional Onion Soup

9.75 P.E.I. Mussels Soup, Crème Fraiche, Parsley and Garlic Croutons

9.75 Traditional Escargots de Bourgogne in Butter, Parsley and Garlic

10.50 Mesclun Salad with Crème Dijonnaise, Red Seedless Grapes, Pistachio, Fried Camembert and Walnut Bread

12.00 Warm Brie on Potato and Leek Darphin, Mizuna and Walnuts, Red Wine Reduction

10.50 Trio of Salmon Gravlax, Tartar and Caviar, Egg Mimosa, Fried Capers and Crème Fraîche, Micro Herbs with Lemon Dressing

13.00 Deep Fried Black Tiger Prawns with Shredded Phylo Dough, Tomato and Onion Marmalade, Petits Légumes, Herbed Aïoli

12.50 Salade Landaise Frisée, Duck Confit and Smoked Duck Magret, Fingerling Potato Chips, Classic French Vinaigrette

Comme Vous Voulez

Prince Edward Island Mussels: Steamed with White Wine, Shallot and Parsley, Pommes Frites and Rouille. Options: Option 1 (9.00) , Option 2 (18.00)

Porcini Crusted Veal Sweetbreads King Trumpet and Oyster Mushrooms, Baby Carrots and Turnips, Truffle Sauce, Fried Leeks, White Truffle Oil. Options: Option 1 (12.00) , Option2 (24.00)

Palate Cleanser:

4.50 Trou Normand Green Apple Sorbet, Calvados.

4.50 Colonel Lemon-Ginger Sorbet, Citrus Infused Vodka.

Entrees

19.50 Barley and Wheat, Lentils with Dried Fruits and Toasted Almonds, Curry Cauliflower Mousse, Artichoke Dôme, Green Curry Sauce

22.00 Wild Caught Skate Wing in a Brown Butter, Fingerling Potato, Sauce Grenobloise, Mache

23.50 Louisiana Gulf Wild Flounder, Mashed Potatoes, Braised Leeks, P.E.I. Mussels and Manila Clams, Asparagus en Tranches, Mussels-Saffron Sauce

22.00 Cassoulet de Toulouse Canellini Beans, Shredded Braised Lamb Shoulder, Duck Leg Confit, Garlic and Toulouse Sausage

22.00 Lavender Honey and Dijon Glazed Petit Poussin Roasted Potatoes with Bacon and White Mushrooms, Caramelized Pearl Onions, Jus de Poulet

24.00 Pan Seared Maple Leaf Farms Duck Breast, Creamy Truffled Polenta, Salsifies, Pears and Grapes, Green Peppercorn Sauce

28.00 Filet Mignon, Pommes de Terre Landaise, King Trumpet and Oyster Mushrooms, Sauce à la Périgourdine Options: On the Menus (+6.00)

Les Desserts

L’Assiette de Fromages

14.50 Cheese Plate Options: On the Menus (+3.00)

Saint Agur (Monts du Velay, Auvergne, [Cow])

Sainte-Maure (Caprifeuille, Vallée de la Loire, [Goat])

Comté (Massif jurassien, [Cow])

Marshall’s Farm Orange Blossom Natural Honey, Marshall’s Farm Natural Honey, Unfiltered-Raw,

Apple and Walnuts

8.50 Trio of Sorbet, Hazelnut Basket, Apple Compote

8.50 Tahitienne Vanilla Bean Crème Brûlée

8.50 Tarte du Jour

8.50 Nuage de Noix Roasted Pistachios, Almonds and Hazelnuts in a Frozen Chantilly and Italian Meringue

8.50 Basil Napoleon Maui Pineapple, Manilla Mango, Banana, Kiwi and Strawberries, Champagne-Citrus Pastry Cream, Feuille de Bric

8.50 Profiteroles

8.50 French Toast, Soft Caramel, Hazelnut Ice Cream

8.50 Warm Valrhona Chocolate Cake Banana Flambée and Rum-Raisin Ice Cream, Caramel Sauce

Dessert Wines:

2007 Sauternes, Marquis de Chasse Options: Option 1 (6.00) , Option 2 (12.00) , Option 3 (45.00)

250.00 1991 Sauternes, Château d'Yquem (Label Damaged)

2007 Gewürztraminer, Andrew Rich Options: Option 1 (6.00) , Option 2 (12.00) , Option 3 (45.00)

2000 Velich Apetlon, Beerenauslese, Seewinkel Options: Option 1 (7.50) , Option 2 (15.00) , Option 3 (60.00)

2007 Banyuls, M. Chapoutier Options: Option 1 (4.00) , Option 2 (8.00)

Porto

10.00 2003 Taylor Fladgate, LBV

12.00 Taylor Fladgate, 10 Year Old Tawny

14.00 Taylor Fladgate, 20 Year Old Tawny

Calvados

15.00 Daron, XO

Cognac

14.00 Hennessy Privilège, V.S.O.P.

32.00 Hennessy XO

13.00 Hine, Rare Fine Champagne, V.S.O.P

13.00 Rémy Martin, V.S.

15.00 Rémy Martin, V.S.O.P.

Bas Armagnac

15.00 Bas Armagnac, Cerbois, VSOP

25.00 Bas Armagnac, Laubade 1991

Eau de vie

9.00 Framboise, Grande Réserve, Trimbach

9.00 Prunelle Sauvage, Grande Réserve, Trimbach

Prix Fixed‏

Menu 1

38.00 Create your own 3 Course Menu: Options: Appetizer, Entrée, Dessert

Menu 2

46.00 Create your own 4 Course Menu: Options: Appetizer, Tasting Fish, Entrée, Dessert, Trou Normand or a Colonel (50.50) ,

Vegetarian Menu

Warm Brie on Potato and Leek Darphin, Mizuna and Walnuts, Red Wine Reduction

Vegetable Napoleon Barley and Wheat, Lentils with Dried Fruits and Toasted Almonds, Curry Cauliflower Mousse, Artichoke Dôme, Green Curry Sauce

38.00 Any Dessert from “a la Carte”

Early Bird

Chapeau! Early Bird

28.00 Mesclun Salad with Crème Dijonnaise, Red Seedless Grapes, Pistachio, Fried Camembert and Walnut Bread

28.00 Soup of the Day

28.00 Traditional Escargots de Bourgogne in Butter, Parsley and Garlic

28.00 Trio of Salmon Gravlax, Tartar and Caviar, Egg Mimosa, Fried Capers and Crème Fraîche, Micro Herbs with Lemon Dressing

28.00 Prince Edward Island Mussels Steamed with White Wine, Shallot and Parsley, Pommes Frites and Rouille

28.00 Louisiana Gulf Wild Flounder, Mashed Potatoes, Braised Leeks, P.E.I. Mussels and Manila Clams, Asparagus en Tranches, Mussels-Saffron Sauce

28.00 Pan Seared Maple Leaf Farms Duck Breast, Creamy Truffled Polenta, Salsifies, Pears and Grapes, Green Peppercorn Sauce

28.00 Bacon Wrapped Pork Tenderloin, Gratin Dauphinois, Spinach Soubise, Apple-Calvados Sauce

28.00 Profiteroles

28.00 Tahitienne Vanilla Bean Crème Brûlée

28.00 Basil Napoleon Maui Pineapple, Manilla Mango, Banana, Kiwi and Strawberries, Champagne-Citrus Pastry Cream, Feuille de Brique

28.00 French Toast, Soft Caramel, Hazelnut Ice Cream ons, Jus de Poulet

28.00 Bacon Wrapped Pork Tenderloin Parsnip Puree, Spinach Soubise, Apple-Calvados Sauce