Albatros Menu 120808 Lo 3

les soupes

les entrées

Onion Soup Gratinée

7

Split Pea Soup

6

Soupe Du Jour

6

Grilled Salmon

LES PIZZAS Bianco pizza

16

with rosemary, garlic, parmesan and fontina cheese

and spicy aioli

16

Hors-D’Oeuvres

Hanger steak and Frites with béarnaise sauce

with teleme cheese, melted leeks, mushrooms and truffle butter

21

Terrine du Chef

Choucroute Garni

7

pâté of pork and veal Smoked Salmon Plate

with toasted brioche and dill mayo

10

Escargots

with toasted garlic and fennel butter

8

Oysters on the half shell

12

with mingnonette sauce

Goat Cheese Tart with olives and sun dried tomatoes and frisée salad Chicken liver and fois gras mousseline with toast points

with lentils and béarnaise sauce MussEls with pomme frites

sauerkraut, smoked pork chop, sausage and pork belly

21

Duck confit

crispy duck leg with celery root puree

Charcuterie Platter assortment varies

22

Root Vegetable “Cassoulet”

Bouillabaisse for Two

54

Roasted Chicken

8 9

with spatzle, paprika and roasted garlic jus

7

Chicken Breast

Pork Rillettes

slow roasted “pulled” pork with spices and toast points

Roasted Artichoke with lemon aioli

7

with carmelized fennel and goat cheese

16

16

Grilled sausage platter

with potato mousseline and sweet and sour onions

16

8

8

with brown butter, parsley and vinegar

20

Sauteed Skate Wing

“French Toast”

with ragout of wild mushrooms and balsamic syrup

18

les salades Mixed Greens salad

6

with balsamic vinaigrette Arugula and Radicchio With shaved parmesan

with extra virgin olive oil and lemon juice

6

Frisée and Bacon Lardons with poached egg

with Xeres vinegar and Dijon mustard

9

Watercress “Caesar” with white anchovies

9

Radish and Cucumber

with red onions and crème fraîche vinaigrette Brasserie Chop salad with roquefort L’Albatros House salad

6 10 10

Assiette de fromages choice of three, five, or seven cheeseS selection changes

9,12,15

20

Pork Two ways

braised pork shank and belly with whole grain mustard sauce 19 Roasted Trout with almond crust

with tomato confit , haricots verts and truffle butter

19

Pied de Cochon

pulled and sauteed with béarnaise sauce

17 20

veal short rib

with wild mushroom risotto and veal jus

22

Croque Monsieur

French ham and cheese sandwich with béchamel sauce

12

L’Albatros Burger

12

Indicates dishes that are prepared in a fashion to ensure timely expedition.

14

15 15

Plats Du jour Monday Red Snapper en Papillote

with preserved lemon and champagne

23

Tuesday Oxtail “Ravioli”

20

WednesdaY Scampi a la plancha

with roasted garlic, fennel pollen and lemon butter

20

with Yukon gold gratin and truffled reduction

23

Friday Walleye and lobster quenelle with sauce Americain

21

SAturday Beef Bourguignon

with pearl onions, mushrooms and Burgundy reduction

21

les à côtés

Braised leg of lamb

with pasta risotto and rosemary jus

12

thursday Beef Short Rib

Roasted Cod

with toasted garlic spätzle, sauerkraut, crème fraîche and cornichon mayonnaise

vegetarian changed daily

with caramelized onions and house made fromage blanc

Seared Sea Scallops

with brussel sprouts, noodles and pernod cream

with goat cheese and herb breadcrumbs Pasta du Jour

19

12

Pissaladière

with onions, anchovies, nicoise olives, capers and reblochon cheese

braised white beans with lamb, duck confit and sausages

with farfel, lemon-rosemary glaze and roasted parsnips

12

Roasted Vegetable

with goat cheese

VéGéTARIEN

chicken confit

Braised LeekS with dijon mustard sauce

Confit of Chicken

18

Cassoulete

12

Braised White Beans

6

Glazed Root Vegetables

6

Vegetable Tian

6

Farfel with Shiitake Mushrooms

6

Haricots Verts with Tomato Confit

6

Pommes Frites

6

Crispy Breaded Cauliflower

6

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