Menu for La Foret

Brunch
|
Dinner
|
December Luncheon

Brunch

Platter‎

Entrees

58.00 Lobster Tail Cold water Australian with lime beurre blanc

29.00 Ahi Tuna Lightly peppered and grilled, served with horseradish and thyme sauce

26.00 Salmon Poached in salmon broth with Chambord and port wine sauce

22.00 Vegetarian Pasta Linguine and vegetables sauteed with olive oil herbs and sun dried tomatoes

24.00 Tortellini Cheese tortellini, aged garlic, cream and porcini mushrooms

28.00 Linguine Linguine, scallops, prawns, shrimp, white wine, garlic, lemon thyme and lite tomato sauce

26.00 Fusilli and Scallops Cork screw pasta, portabello mushrooms, marinated and barbecued scallops with olive oil, herbal seasoning and garlic

23.00 Eggs Scrambled eggs with hollandaise sauce on muffins and Canadian bacon

29.00 Veal Sauteed with shiitake‎ mushrooms, cream and Calvados brandy

26.00 Quail Roasted with huckleberry sauce

24.00 Breast of Chicken Mushrooms, champagne, sorrel and cream

32.00 Wild Game Special Wait-staff will explain

Desserts

6.00 Vanilla Ice Cream Creme Brulee and Berries

6.00 Caramel Custard

6.00 Chocolate Truffle Torte

6.00 Amaretto Cheese Cake

7.00 Mixed Berries With creme anglaise‎

6.00 Creme Brulee

9.00 Combination Dark chocolate pate,‎ white chocolate mousse amaretto cheese cake and creme brulee

Souffle Grand Marnier Minimum of two orders Options: (10.00) , (20.00)

Dinner

Appetizers‎

28.00 Foie Gras Pan seared, Sauternes sauce

16.00 Smoked Salmon Capers, onions and vinaigrette

15.00 Ahi Tuna Lightly peppered and grilled, served with horseradish and thyme sauce

16.00 Prawns With butter, garlic, lemon and wine

16.00 Scallops Seared day boat scallops with lite cream, herbs, saffron over puff pastry

14.00 Tortellini Aged garlic, cream and Porcini mushrooms

16.00 Escargot Garlic butter and pernod

28.00 Lobster Tail Cold water Australian with lime beurre Blanc

8.00 Cup of Soup

Salads

9.00 Romaine Romaine with anchovies,‎ parmesan cheese, vinaigrette dressing

9.00 Mixed Greens Smoked duck and goat cheese with aged balsamic vinaigrette

10.00 Mushrooms and Shrimp Mushrooms, bay shrimps, spinach, Radicchio, red pepper vinaigrette

Entrees

37.00 Ahi Tuna Lightly peppered and grilled, served with horseradish and thyme sauce

32.00 Salmon Poached in salmon‎ broth with Chambord and port wine sauce

33.00 Prawns With butter, garlic,‎ lemon and wine

58.00 Lobster Tail Cold water Australian with lime Beurre Blanc

32.00 Quail Roasted with huckleberry sauce

26.00 Breast of Chicken Mushrooms, champagne, sorrel and cream

39.00 Tournedos of Beef Tarragon Tarragon, Cabernet and Cognac sauce

39.00 Tournedos of Beef Chanterelle Golden Chanterelle, herbs, ginger and brandy

39.00 Veal Sauteed with shiitake mushrooms, cream and Calvados brandy

55.00 Rack of Lamb Roasted and grilled with Rosemary and Tarragon mustard

24.00 Vegetarian Pasta Linguine and vegetables sauteed with olive oil herbs and sun dried tomatoes

37.00 Linguine Linguine, scallops, prawns, shrimp, white wine, garlic, lemon thyme and lite tomato sauce

28.00 Tortellini Aged garlic, cream and Porcini mushrooms

95.00 Kobe Beef Peppercorns, Cabernet, sage and Courvoisier

42.00 Buffalo New York Peppercorns, Cabernet, sage and Courvoisier

42.00 Wild Game Special Wait-staff will explain

Desserts‎

8.00 Vanilla Ice Cream Creme Brulee and Berries

8.00 Caramel Custard

8.00 Chocolate Truffle Torte

8.00 Amaretto Cheese Cake

9.00 Mixed Berries With creme anglaise‎

8.00 Creme Brulee

11.00 Combination Dark chocolate pate, white chocolate mousse Amaretto cheese cake and creme brulee

Souffle Grand Marnier Minimum of two‎ orders Options: (12.00) , (24.00)

Tasting Menus

Tasting Menu #1 Six Course

Tortellini Aged garlic, cream and porcini mushrooms

Scallops Over puff pastry‎ with saffron, cream cheese

Ahi Tuna Lightly peppered and grilled, served in horseradish and thyme sauce

Quail Roasted with huckleberry sauce

Tournedos of Beef Chanterelle Golden Chanterelle, herbs, ginger and brandy

Souffle Grand Marnier or Ice Cream Creme Brulee and Berries Options: Souffle grand marnier, Ice cream creme brulee and berries

Tasting Menu #2 Six Course

Foie Gras Pan seared, sauternes sauce

Scallops Over puff pastry with Saffron, cream cheese

Lobster Tail Cold water Australian with lime beurre Blanc

Elk Portobellos, game reduction, Cognac sauce

Kobe Beef Peppercorns, Cabernet, sage and Courvoisier

Souffle Grand Marnier or Ice Cream Creme Brulee and Berries Options: Souffle grand marnier, Ice cream creme brulee and berries

December Luncheon

Appetizers‎

26.00 Foie Gras Pan seared, sauternes sauce

16.00 Smoked Salmon Capers, onions and vinaigrette

15.00 Ahi Tuna Lightly peppered and grilled, served with horseradish and thyme sauce

15.00 Prawns With butter, garlic, lemon and wine

14.00 Scallops Seared day boat scallops with lite cream, herbs, Saffron over puff pastry

13.00 Tortellini Aged garlic, cream and porcini mushrooms

15.00 Escargot Garlic butter and pernod

28.00 Lobster Tail Cold water Australian with lime beurre Blanc

7.00 Cup of Soup

Salads

8.00 Romaine Romaine with anchovies,‎ parmesan cheese, vinaigrette dressing

8.00 Mixed Greens Smoked duck and goat cheese with aged balsamic vinaigrette

9.00 Mushrooms and Shrimp Mushrooms, bay shrimps, spinach, Radicchio, red pepper vinaigrette

Entrees

28.00 Ahi Tuna Lightly peppered and grilled, served with horseradish and thyme sauce

25.00 Salmon Poached in salmon‎ broth with Chambord and port wine sauce

26.00 Prawns With butter, garlic,‎ lemon and wine

55.00 Lobster Tail Cold water Australian with lime beurre Blanc

26.00 Quail Roasted with huckleberry sauce

23.00 Breast of Chicken Mushrooms, champagne, Sorrel and cream

29.00 Tournedos of Beef Tarragon Tarragon, Cabernet and Cognac sauce

29.00 Tournedos of Beef Chanterelle Golden Chanterelle, herbs, ginger and brandy

29.00 Veal Sauteed with shiitake mushrooms, cream and Calvados brandy

48.00 Rack of Lamb Roasted and grilled with Rosemary and Tarragon mustard

22.00 Vegetarian Pasta Linguine and vegetables sauteed with olive oil herbs and sun dried tomatoes

28.00 Linguine Linguine, scallops, prawns, shrimp, white wine, garlic, lemon thyme and lite tomato sauce

27.00 Fusilli and Scallops Cork screw pasta, portabella mushrooms, marinated and barbecued scallops with olive oil, herbal seasoning and garlic

22.00 Tortellini Aged garlic, cream and Porcini mushrooms

85.00 Kobe Beef Peppercorns, Cabernet, sage and Courvoisier

42.00 Buffalo New York Peppercorns, Cabernet, sage and Courvoisier

36.00 Elk Portobellos, game reduction‎ Cognac sauce

Desserts‎

7.00 Vanilla Ice Cream Creme Brulee and Berries

6.00 Caramel Custard

7.00 Chocolate Truffle Torte

7.00 Amaretto Cheese Cake

8.00 Mixed Berries With creme anglaise

7.00 Creme Brulee

9.00 Combination Dark chocolate pate,‎ white chocolate mousse amaretto cheese cake and creme brulee

Souffle Grand Marnier Minimum of two orders Options: (10.00) , (20.00)

Tasting Menus

Tasting Menu #1 Four-Course

Sea Scallops Over puff pastry‎ with Saffron, cream cheese

Ahi Tuna Lightly peppered and grilled, served with horseradish and thyme sauce

Quail Roasted with huckleberry sauce

Vanilla Ice Cream Creme Brulee and Berries

Tasting Menu #2 Five-Course

Sea Scallops Over puff pastry with Saffron, cream cheese

Ahi Tuna Lightly peppered and grilled, served in horseradish and thyme sauce

Quail Roasted with huckleberry sauce

Tournedos of Beef Chanterelle Golden Chanterelle, herbs, ginger and brandy

Souffle Grand Marnier

Menu for La Foret

Brunch

Platter‎

Entrees

Desserts

Dinner

Appetizers‎

Salads

Entrees

Desserts‎

Tasting Menus

Tasting Menu #1 Six Course

Tasting Menu #2 Six Course

December Luncheon

Appetizers‎

Salads

Entrees

Desserts‎

Tasting Menus

Tasting Menu #1 Four-Course

Tasting Menu #2 Five-Course

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