Appetizers
Vol au Vent d Escargots
$15.00
Snails in a garlic, hazelnut, and champagne butter sauce served in a puff pastry shell
Risotto aux Truffes
$15.00
Grated fresh truffle on creamy arborio rice.
Foie Gras Aux Ananas
$18.00
From humanely raised ducks on grilled pineapple with truffle sauce.
Bisque de Homard
$13.00
Lobster bisque flavored with scotch, served tableside with shrimp and scallop garnish.
Salade du Chef
$13.00
The chef's seasonal creation
Coquilles St. Jacques a la Provencal
11.00
Scallops gratineed with wine, garlic and herbs.
$Entrees
Halibut avec la croute de Pistache
$28.00
Halibut with pistachio crust, lemon buerre fondue.
Jarret d Agneau Forestiere
$28.00
Slow braised lamb shank served over cous-cous with a rich lamb sauce enhanced with garlic, tomatoes and mushrooms
Galette de Crabe
$29.00
Crab cake made with lump crab meat, shrimp mousse and scallions, lemon beurre blanc.
Venaison au Poivre
$28.00
Pan seared loin of venison on celeriac mousse, peppercorn sauce.
Poulet Wellington
$23.00
Breast of chicken with truffled mushroom duxelle, wrapped in puff pastry, sauce perigourdine.
Onglet au Raifort
$29.00
The butcher's tenderloin pan seared hanger steak with horseradish flavored hollandaise
Foie de Veau au Vinaigre de Xeres
25.00
Sauteed calf liver with shallot sherry vinegar sauce, tempura fried shallot rings
$Bistro Menu
Triple layer almond meringue with vanilla, chocolate and prafine filling. Exclusively available tuesday, wednesday and thursdayWild Mushroom Cappuccino
$35.00
With procini foam seasonal mixed greens
Breast of Chicken Vienoise
35.00
With truffle pomme puree marjolaine
$Desserts
Creme Brulee
$8.00
Chocolate-Hazelnut Pithivier
$8.00
Puff pastry rounds filled with hazelnuts and chocolate, on hazelnut creme anglaise
Gilmore's Chocolate Cake
$8.00
Chocolate chiffon ckae soaked with rum syrup, chocolate buttercream icing
Bakked Alaska
$8.00
Chocolate rum espresso biscuit topped with roasted banana ice cream, chocolate coconut sorbet and toasted meringue, drizzled with chocolate sauce
Bread Pudding
$8.00
Croissants soaked in maple cream, baked and topped with tahitian vanilla ice cream, vwarm caramel sauce and bacon prafine
Chocolate Mousse
$8.00
Served inside a hand-blown sugar apple a work of art
Cheesecake
$8.00
White chocolate new york style with a graham cracker crust, raspberry coulis
Profiteroles
$8.00
Creampuffs filled with vanilla cream and drizzled with warm chocolate sauce
Artisan Cheese Plate
$8.00
Five different cheeses from around the world served with raisin pecan bread and fresh fruit
Sorbet or Ice Cream
$8.00
Made by frank, always changing
Savarin au Grand Marnier
$8.00
Round sponge cake soaked in orange syrup served with tahitian vanilla ice cream, topped with candied orange zest
Menu for Gilmore's is provided by findrestaurantmenu.com
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