Hors D' Oeuvres
Saumon Fume
$11.00
Smoked salmon potato galette, horseradish creme fraiche, salmon roe.
Moules
$14.00
Mussels in white wine, cream & shallot broth, leeks, Pommes frites.
Pepper Glazed Goat and Brie Gratin
$9.00
Apricot preserves, mild peppers, toasted baguette.
Steak Tartare
$15.00
Prime beef, shallots, cornichons, whole grain mustard, quail egg yolk, capers, parsley, Pommes frites.
Mushroom Vol au Vent
$13.00
Frondosa farms mushrooms, thin puff pastry, Madeira cream sauce.
Pate du Chef
$14.00
Chef's choice with French accouterments.
Crab Cake
$13.00
Piquant sauce and Calabrian chili aioli, arugula, lemon oil.
Calamari
$13.00
Lightly dusted, sweet chili drizzle, roasted garlic aioli.
Foie Gras
$19.00
Pan-seared, brioche toast, grapefruit brulee over greens and balsamic glaze.
Escargots de Bourgogne
$13.00
Snails cooked in garlic herb butter.
Assiette de Fromage
13.00
A trio of assorted French cheeses, fig preserves, Marcona almonds.
$Salades
Groganica Farms Mixed Greens Salad
$11.00-6.00
Roasted acorn squash, bleu cheese, toasted walnuts, warm maple bacon vinaigrette.
Wild Chesapeake Oyster Salad
$12.00
Cornmeal-crusted oysters, grilled corn, charred scallion buttermilk dressing, cherry tomatoes on a bed of frisee.
Salade de Caesar
$11.00-6.00
Hearts of Romaine, Parmesan croutons, creamy dressing, anchovies.
Asparagus Lyonnaise Salad
11.00
Roasted acorn squash, bleu cheese, toasted walnuts, warm maple bacon vinaigrette.
$Plats Principaux
Poulet
$28.00
Roasted chicken, gratin dauphinoise, haricot verts, Madeira cream sauce.
Filet
$42.00-33.00
Yukon gold potatoes, sauteed spinach, red wine beef stock demi, Maitre butter.
Roasted Duck Breast
$31.00
Farro succotash, butternut squash puree, pomegranate seeds, orange cassis.
Saint-Jacques
$29.00
Seared sea scallops, mushroom risotto, sautéed spinach, grapefruit and shallot compote.
Salmon
$28.00-18.00
Roasted Brussels sprouts, mushroom risotto, maple bourbon glaze and walnuts.
Steak Pommes Frites
$37.00-23.00
New York strip, Pommes frites, tomato Provencal, haricot verts, brined green peppercorn and cognac cream sauce.
Cotelettes D'Agneau
$42.00-26.00
Herb-rubbed lamb chops, gratin dauphinoise, autumn ratatouille, mustard and sherry jus.
Bone-In Berkshire Pork Chop
$31.00
Coffee crusted roasted Brussels sprouts, Calabrian spiced sweet potato puree, apple Calvados reduction.
Truite Picatta
$28.00-18.00
Lightly dusted rainbow trout, haricot verts, Yukon gold potatoes, lemon and white wine sauce, capers.
Gemelli Pasta
24.00
Asparagus tips, mixed mushrooms, white wine cream sauce, Parmesan.
$A Cote
Mushroom Risotto
$7.00
Sauteed Spinach
$7.00
Gratin Dauphinois
$7.00
Roasted Brussels Sprouts
$7.00
Haricot Verts
$7.00
Autumn Ratatouille
$7.00
Pommes Frites
$7.00
Yukon Gold Potatoes
7.00
$Main
Creme Brulee
$9.00
Vanilla custard topped with a layer of hard caramel.
Cafe Glace
$9.00
House-made coffee ice cream topped with espresso and served with Chantilly cream.
Pain Perdu
$9.00
Parisian style bread pudding with a caramel sauce.
Mousse au Chocolat
$9.00
Dark chocolate topped with raspberry coulis.
Profiterolles
$9.00
Cream puffs filled with ice cream, topped with warm dark chocolate sauce.
Menu for Le Relais is provided by findrestaurantmenu.com
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