Coquette Menu 2.3 Lores

HORS D’OEUVRES GOUGERES

4.00

Breakfast Brunch

MARINATED OLIVES

3.50

Lunch Dinner

DUCK LIVER PATE

6.50

Supper

TRIO OF RILLETES

7.00

tomato fondue

citrus, fines herbes

grain mustard, cornichons, toasted brioche fruit compote, cornichons, toasted bread

Monday – Friday 7:00am Saturday 11:00am Sunday 9:00am Monday – Friday 11:00am Monday – Wednesday 5:00pm Thursday – Saturday 5:00pm Saturday 5:00pm Sunday 4:00pm

www.urbanfo o dgroup.com

CHARCUTERIE PLATE

14.00

MOULES FRITES

ASSISETTE DE FROMAGE

10.00

13.00

cured & fresh sausages, pates de champagne, rillettes fruit compote, honeycomb

10:30am 4:00pm 3:00pm 4:00pm 10:00pm Midnight Midnight 10:00pm

a la marinere

saffron, roasted tomato

chorizo, roasted red pepper

PETITE PLATS STEAK TARTARE

PLATEAUX DE FRUITS DE MER

10.00

ESCARGOTS

8.00

SEARED SCALLOPS

9.00

CRISPY FROG LEGS

8.00

SWEETBREADS EN BOUCHEE

9.00

PARISIAN GNOCCHI

8.00

parsley & garlic butter orange braised endive, tarragon beurre monte persillade, toasted garlic broth pearl onions, morels, asparagus, parsnip puree, sherry jus scallops, shrimp, mussels, herb salad, lemon jam

LE GRAND PLATEAUX 60.00

OYSTERS 1/2 DOZEN OR DOZEN

LUNDI COD MITTONE

SHELLFISH

SHRIMP

CLAMS

LOBSTER CONSOMME

6.00

POTAGE ST. GERMAINE

5.00

crème de jambon

21.00

MARDI PAN ROASTED SNAPPER

cannelinni beans, roasted parstnips, oyster mushrooms, reisling sauce

22.00

MERCREDI FILET DE BOUEF GARBURE

beef tenderloin “poached” in a light jus de jambon with flageolet beans and root vegetables

12.00

ALSATIAN

caramelized onions, ham, gruyere

PISALADIERRE

anchioade, olives, parmesan

GRIBICHE

asparagus, ham, egg

LES SALADES FRISEE AUX LARDONS

6.00

MESCLUN GREENS

5.00

poached egg, brioche crouton, sherry vinaigrette herb salad, champagne vinaigrette

ROASTED BEETS & ROQUEFORT mache, toasted walnuts, walnut vinaigrette

STEAK FRITES 19.00

6.00

maître d’ butter sauce bordelaise brandy peppercorn sauce

GRILLED TUNA SALAD NICOISE 13.00

ALA CARTE

red wine vinaigrette

HEARTS OF ROMAINE SALAD

pearl onions, orange segments, pickled fennel coriander vinaigrette

5.00

6.00

DAUPHINOISE POTATOES FRITES W/ AIOLI GRILLED ASPARAGUS W/ MAITRE ‘D BUTTER HARICOT VERTS RATATOUILLE

28.00

JEUDI

PLATS PRINCIPAUX

GRILLED LAMB CHOPS

garlic sausage, flageolet beans, pearl onions, piquillo peppers, picholine olives, lamb jus

30.00

VENDREDI GRILLED TUNA STEAK

spanish chorizo, lentils du puy, roasted zucchini, roasted shellfish – tomato broth

22.00

SAMEDI HALF POULET ROTI

puree de pommes de terre, haricot verts, roasted root vegetables

18.00

DIMANCHE VEAL BLANQUETTE

braised veal breast, roquefort

19.00

LOBSTER

TARTES FLAMMBÉES 7.00

crouton, gruyere

MUSSELS

remoulade, cocktail, mignonette sauce

ONION SOUP GRATINEE

crushed cranberry beans, bacon lardons, swiss chard, jus de pain

(MARKET PRICE)

(MARKET PRICE)

LES SOUPS PLAT DU JOUR

LE PETIT PLATEAUX 30.00

STEAK AU POIVRE

25.00

PAN ROASTED DUCK BREAST

22.00

SKATE MEUNIER

20.00

CRISPY WHOLE TROUT

19.00

HAMBURGER

12.00

COQ AU VIN

18.00

WALNUT CRUSTED SALMON

18.00

CASSOULET

16.00

pommes dauphinois

duck confit, sweet potato fondant, frissee, white asparagus, cherries, cherry duck jus sautéed spinach, parsiened potatoes, capers, buerre noisette haricot verts, almonds, wilted arugula, cider-grain mustard vinaigrette raclette. frites

lardons, pearl onions, brussles sprouts, celery root, fingerling potatoes, red wine chicken jus rose shallot soubise, carrots, roast yellow beets, cured salmon, horseradish crème toulouse sausage, braised pork, duck confit, cannelinni beans, sarladaise crust

Please refrain from smoking except at the bar.

CHEF DE CUISINE Rob Bland

20% gratuity added to parties of 6 or more.