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  • Mes Amis Menu Double Frame Final

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    Farley Elliott
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    This document is a menu for an upscale restaurant featuring various appetizers, seafood, entrees, side dishes and desserts. Appetizers include chicken liver mousse, steak tartare and Japanese mackerel. Seafood options consist of several shellfish platters and dishes featuring oysters, clams and scallops. Entrees range from risottos and galettes to lobster, steak and smoked duck. Sides include vegetables, bread and sauces.

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    Mes Amis

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    Mes Amis Menu Double Frame Final (4)

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    This document is a menu for an upscale restaurant featuring various appetizers, seafood, entrees, side dishes and desserts. Appetizers include chicken liver mousse, steak tartare and Japanese mackerel. Seafood options consist of several shellfish platters and dishes featuring oysters, clams and scallops. Entrees range from risottos and galettes to lobster, steak and smoked duck. Sides include vegetables, bread and sauces.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    18K views1 page

    Mes Amis Menu Double Frame Final

    Uploaded by

    Farley Elliott
    This document is a menu for an upscale restaurant featuring various appetizers, seafood, entrees, side dishes and desserts. Appetizers include chicken liver mousse, steak tartare and Japanese mackerel. Seafood options consist of several shellfish platters and dishes featuring oysters, clams and scallops. Entrees range from risottos and galettes to lobster, steak and smoked duck. Sides include vegetables, bread and sauces.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    HORS D’OEUVRES FRUITS DE MER

    PETITE SHELLFISH PLATEAU*


    CHICKEN LIVER MOUSSE NAPOLEON 6 East and West coast oysters, 4 littleneck clams,
    puff pastry, cherry gastrique
    4 new caledonian prawns, 1 maine scallop crudo
    17
    75

    PRIME CREEKSTONE STEAK TARTARE*


    egg yolk jam, crispy shallot, "everything" lavash GRANDE SHELLFISH PLATEAU*
    9 East and West coast oysters, 6 littleneck clams,
    22 6 new caledonian prawns, 2 maine scallop crudo

    JAPANESE MACKEREL 115


    market baby vegetables escabèche, coriander
    18 SELECTION OF EAST AND WEST COAST OYSTERS
    mignonette
    LITTLE GEM LETTUCE 1/2 dozen / full dozen*
    buttermilk, radish, salted egg
    24/44
    17

    CRUDITÉS FROM THE MARKET BRUNSWICK LITTLENECK CLAMS


    fromage blanc dip, lovage housemade cocktail sauce
    1/2 dozen / full dozen*
    18
    21/38
    CHICORY SALAD
    fourme d’ambert cheese, citrus, candied walnuts
    MAINE SCALLOP CRUDO
    19
    white tamari, calamansi*

    DUCK PÂTÉ EN CROÛTE* 16


    black truffle, frisée, pickled rhubarb
    22 CHANNEL ISLAND ROCK CRAB CLAWS
    herb rémoulade*

    22

    ENTRÉES PLATS POUR DEUX


    WHOLE ROASTED PASTURE CHICKEN
    BLACK TRUFFLE RISOTTO fricassée of seasonal vegetables, henjus sauce vin jaune
    carnaroli, ibérico ham, black trumpets, preserved truffle
    80
    32

    ROASTED LAMB WELLINGTON


    SPRING VEGETABLE GALETTE puff pastry wrapped lamb loin, thumbelina carrots, shell bean ragoût
    celery root, leeks, madeira sauce
    90
    27

    45-DAY DRY-AGED CREEKSTONE PRIME RIB EYE


    BUTTER POACHED WHOLE MAINE LOBSTER jerusalem artichokes, potato-onion rolls, horseradish, chimichurri
    puy lentils, bacon, red wine sauce
    195
    68

    STEAK AU POIVRE
    potato millefeuille, watercress, peppercorn jus
    48

    STEAMED HALIBUT
    hakurei turnip, yellow chive, clam broth
    LES GARNITURES
    39
    SHELL BEAN RAGOUT
    11
    SMOKED LIBERTY DUCK BREAST
    swiss chard, parsnip, wild huckleberry jus
    CARROTS & PEAS
    37
    11

    NIEMAN RANCH COUNTRY PORK CHOP


    crispy brussel sprouts, stone ground mustard BRUSSELS SPROUTS
    34 12

    BREAD SERVICE
    house levain with bordier butter
    8

    *These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients.
    Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

    A 5% service fee is added to all checks in support of health benefits to our staff. The entirety of the fee is retained by the company. If you would like this removed, please let our staff know.

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