A La Carte
Appetizer
$11.00
Main Course
$21.00
Dessert
6.00
$Lunch A La Parisienne
Lunch A La Parisienne
29.00
$Choice Of Appetizer
Pate De Campagne
Our house made country style pate - toast.
Terrine De Foie Gras Maison
$5 Extra. Our house made fresh foie gras terrine atop a small salad with nuts and dry fruit toast.
Mesclun A L'huile D'olive
Green salad with olive oil and dijon mustard dressing.
Salade De Caviars Organiques Americain
$5 Extra. 3 American organic caviars folded with creme fraiche and herbs.
Salade De Lentilles Du Puy Aux Echalotes Et Herbes Hachees
French green lentils du puy salad with shallots and fresh herbs.
Tombee De Poireaux Creme A L'oeuf De Ferme Au Plat
Leek cooked in a dash of creme served with a farm egg over-easy.
Potage De Legumes Au Trait D'huile D'olive Et Parmesan
Potage of seasonal vegetables olive oil drizzling and parmesan.
Soupe Du Jour
Today's special soup.
Choice Of Main Course
Saumon Frais A La Poele Coulis D'herbes
Fresh salmon simply seared fat-free herb coulis vegetables and arugula salad.
Poisson Du Jour Aux Copeaux De Gingembre
Salade d'algues et gateau de riz. Bon ton fish market catch du jour steamed in jus with fresh ginger seaweed salad and vegetables three rice gateau.
Les Ravioles De Royan Au Poulet Fume
Mini ravioles from royan, (cotes du rhone vallee) tossed with lightly smoked chicken slivers.
Poulet A L'ail Avec Champignons De Paris Et Pommes De Terre Au Jus
Crystal valley chicken braised in cast iron casserole potatoes au jus with baked garlic and button mushrooms.
Confit De Canard Au Coco Tarbais En Tagine - Saucisse A L'ail
Pulled duck confit with coco tarbais beans, tomato, scallion and garlic sausage.
Filet Mignon De Boeuf
Sauce echalote au vin rouge. Beef filet mignon pan sauteed bordelaise intense shallot red wine sauce and potatoes au gratin.
Rendez-Vous De Legumes Vegetarian
Gathering of vegetables, baked, steamed and raw.
Tartine De Fromages Et Petite Salade
A tasting of imported cheeses on tartine with a small salad.
Beverages
Iced Tea
$5.50
Chef-Bar Menu
A view to the kitchen. The chef-bar offers options that encourage more frequent, more spontaneous quick bites dining at jean-louis. Enjoy a plat bourgeois, a salad, a dessert, a glass of wine - chef-bar special at the chefs mercy let the chefs surprise you with multiple small plates.Chef-Bar Menu
49.00
$La Ballade Gourmande
Per person.La Ballade Gourmande
59.00
$La Ballade Gourmande - Choice of Appetizer
Our Own Country Style Pate
Petite salad, dijon mustard and toast point.
Vegetable Soup-Coulis
This wholesome very modern approach to soup features the fundamental taste and nutrient of vegetables.
Lukewarm Lentils Salad
With fresh shallot, parsley and shrimp.
La Ballade Gourmande - Choice Of Main Course
Scaloppine Of Salmon Quickly Pan Seared
Coulis of italian parsley risotto with red and white wheat.
Oven Sauteed Morsels Of Duck Confit And Garlic Sausage
On salad of spinach and coco tarbais with a l'orange vinaigrette.
Organic Chicken Breast From Crystal Valley Farms, Indiana
Air chilled, zero antibiotics, braised "en pot au feu" with a hint of foie gras and spring vegetables.
Today's Special Cuisine Bourgeoise
In the tradition of classical french comfort grande cuisine grand classical recipes that jean-louis recreates using his nouvelle classique approach.
Baked, Steamed And Raw Vegetable Main Course
Vegan or vegetarian.
Complimentary Dessert
Le Grand Tasting Menu
Per person.5 Courses Plus Amuse And Mignardises
69.00
As a chef, jean-louis' cuisine illustrates his ability to innovate classic french cuisine using ingredients from around the globe. Throughout his thirty years as a chef, jean-louis has developed his own style, one that he refers to as la nouvelle classique. It is a full-flavored cuisine, one based on complex stocks, emulsions and reductions seasoned with jean-louis' uncompromising taste for quality ingredients.
$A La Carte
Foie Gras
$18.00
notre terrine de foie gras maison. Our own foie gras terrine, served with a small salad and warm raisin and fruit toast.
Poelee De Foie Gras Cloutee Au Sel De L'ile De Re
$20.00
(Extra $2.00). Sauteed fresh foie gras slices dusted with sea salt from ile de re aged sherry vinegar in duck a l'orange reduction.
Oxtail Consomme
21.00
(Extra $3) double consomme de boeuf mitonne 5 jours - feuilles de foie gras, pois gourmand et poivre de sichuan. A perfect example of jean-louis' expertise of classical grand cuisine. A must - classic double oxtail consomme, snow peas and foie gras slivers - sichuan peppercorn.
$Salad
Trio de caviar americain organique. Endive et creme aigre
$16.00
(Extra $3.00) Three american caviars tossed with belgium endive, folded in sour cream with lime juice, cayenne and chive.
Tout Petit Supions Juste Passe Dans La Poele
$16.00
Micro de renee la fermiere. Sauce homard. Mini cuttlefish quickly pan seared in olive oil with renee's micro salad - lobster bisque dressing. Renee giroux is a young ct farmer whom grows a special blend of micro salad specifically for jean-louis.
Ris De Veau En Rillons Croquants Et Legumes Decrues Au Beurre
$16.00
Crisp sauteed morsels of sweetbread with crunchy warm vegetables salad - foie gras vinaigrette.
Escalope De Saumon Frais Au Jus De Persil
16.00
Scaloppine of salmon quickly pan seared - coulis of italian parsley - mini and seaweed salad.
$Day-Boat And Line-Caught Fish
Medaillons De Lotte
$38.00
En pauchouse blanche braisage rapide au vin blanc, legumes et soupcon de jus de poulet. Monkfish medallion pan sauteed then shortly braised in white wine, spring vegetables and a hint of chicken jus.
Saint Jacques Brutalement Saisies Sur La Fonte
$38.00
Risotto cremeux et legumes glace de viande emulsionne au beurre et truffe. Diver sea scallops brutally seared on cast iron risotto with red and white wheat - veal demi glace jus emulsified with truffle butter.
Filet De Vivaneaux A La Vapeur De Gingembre
$38.00
Salade d'algues et roquette - coulis de tomate au gingembre pickled. Filet of red snapper gently steamed with fresh ginger seaweed salad - vegetable bouquet - fresh tomato coulis and pickled ginger.
Today's Local Fish Catch
All our fish are from day boat fishing. we never buy fish that are not traceable.
Meat & Poultry
Filet Mignon De Boeuf A La Poele
$38.00
Gratin de pommes de terre et sauce bordelaise. Filet mignon of beef pan sauteed - my grandmother's potatoes au gratin reduction of red wine sauce bordelaise.
Agneau Masse Au Pain D'epice
$38.00
Poele doucement a l'huile d'olive, olive kalamata et coulis de poivron - ratatouille en deux cuissons. Lamb filet mignon or rack massaged with gingerbread spices, kalamata olive au beurre - roasted red pepper coulis au jus, double baked ratatouille with raw tomato and chopped scallion.
Medaillon De Filet Mignon De Veau
38.00
Glace de jus de veau aux echalotes et champignons du jour. Medallion of veal tenderloin sauteed in truffle butter reduction of veal jus demi glace - mushroom ragout and vegetables.
$Vegetables
Welcome to vegetarian and vegan gourmands. Ratatouille compote - bouquet of vegetables - risotto with red and white wheat, quinoa - potato au gratin - spinach compresse - mushroom ragout.Side Vegetable
$8.00
Choice Of 3 For Appetizer
$18.00
Medley Of Vegetable Main Course
$38.00
Menu for Jean-Louis is provided by findrestaurantmenu.com
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