Cold Appetizers
Frisee and Watercress Salad
Fresh chevre, toasted almonds, verjus vinaigrette.
Baby Romaine
Parmesan tuile, roasted garlic-pepercorn dressing.
Marinated Heirloom Tomato
Nicoiseolive tapenade, aged balsamic vinegar, basil.
Vegetable Trio
Marinated artichokes, white asparagus, druken fennel salad.
Hot Appetizers
Open Langoustine Ravioli
Leeks, champignons, truffle butter.
Stuffed Rabbit Saddle
Asparagus tips, aigre-doux, warm red lentil salad.
Lobster Gratain
$5 Supplemental prosciutto, spinach, locatlli.
Sweet Corn Soup
Candied pancetta and creme fraiche.
Fish Courses
Poisson de Mer
Three cheese ravioli, fava beans, shitake muchrooms, essence of lemon verbena.
Sea Scallops and Foie Gras
Baby fennel, fresh engilsh peas, oven-dried tomatoes, truffle vin-blanc.
Wild Turbo
Vegetable risotto croquette, roasted calulifower, lobster cream.
Vegetable Napoleon
Quinoa pilaf, wilted arrow leaf spinach, tomato fennel coulis.
Meat Courses
Breast of Cornish Game Hen
Fingerling potato, cipollini onion ragout, vin-blanc.
Pork Tenderloin
Medallion potato apple tart, roasted shallots, peppercorn marsala reduction.
Lamb T-Bone Steak
Butter bean cassoulet, figs, asparagus, red wine sauce.
Petite Filet Mignon
Blue cheese crusted polenta, spinach, forest mushroom ragout.
Three Course Meal
Three Course Meal
20.00-30.00
One hot or cold appetizers, one fish or meat course, dessert or artisan cheese.
$Four Course Mea
Four Course Mea
25.00-35.00
One hot appetizer, one cold appetizer, one fish or meat course, dessert or artisan cheese.
$Five Course Meal
Five Course Meal
30.00-40.00
One hot appetizer, one cold appetizer, one fish course, one meat course, dessert or artisan cheese.
$Dessert or Artesian Cheese
A selection of freshly craffted desserts.3 Artesian Cheeses
Blue-veined, soft-ripened & semi-firm menu.
Menu for L'Ecole is provided by findrestaurantmenu.com
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