211006_Cote Ouest_Dinner Menu

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Soupe du jour

Soup of the day

Six Oysters

20

Served on the rocks with a mignonette and lemon wedges

Oeufs mayonnaise and chips

12

Hard boiled eggs, whole grain mustard mayonnaise, house made potato chips

Escargots De Bourgogne 15

Served in a parsley and garlic butter, puff pastry

Endive salad

15

Endive, candied pecans, blue cheese, roasted pears, pomegranate, tarragon dressing

Beet Salad

17

Red and golden beets, goat cheese in Kataifi dough, pickled Kumquats, candied pistachios, arugula, balsamic dressing

Xipirons à la Plancha

18

Fresh sautéed calamaris à la plancha, Serrano ham, Anaheim pepper, balsamic, persillade

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Pâté de Campagne 10

Seasoned with piment d'Espelette, pistachios, served with cornichon & toasted pain au levain

Rillettes de lapin 14

Traditional rabbit rillettes with tarragon, served with toasted pain au levain

Mousse de Foie de Volaille

12

Chicken Liver Mousse, Port Jelly, served with Cornichons and toasted pain au levain

Serrano Ham 18

Board of dry-cured Spanish ham

Le plateau de fromage 19

Cheese selection of the day

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Frites 8

Mixed Green Salad 8

Cauliflower al pastor

12

Sautéed cauliflower, al pastor sauce, goat cheese, orange segments

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Bistro Style Steak frites

The cuts:

-8 oz Bavette steak 34

Served with French fries and a peppercorn sauce

-7 oz Beef filet mignon

Served with a gratin Dauphinois, salad and green peppercorn sauce 45

Boeuf Bourguignon

35

Braised beef stew in red wine, mashed potatoes, mushroom, pancetta, red wine sauce

Duck confit

35

Duck leg confit, potato gratin, mushroom sauce

Black cod meunière

36

Sautéed filet of black cod, green beans almondine, forked

smashed potato, served with a brown butter, lemon, capers and croutons

Salmon Filet

29

Sautéed salmon filet, sautéed Brussels sprouts and almonds, dried cranberries, Bordelaise sauce

Moules Marinieres Frites 25

PEI mussels served in a white wine broth with shallots, garlic, butter and parsley served with a side of French fries

Mushrooms and Spinach tart

28

Puffed pastry topped with a creamy spinach béchamel and sautéed mixed mushrooms, arugula salad, parmesan, balsamic reduction