La Ferme’s Dinner Menu
June
1, 2008
-Jumbo lump crabmeat and avocado salad
with sweet corn, tomato and spicy remoulade $13.00
-Mixed baby greens with hearts of
palm, tomato and mushrooms $ 7.25
-Caesar salad
$ 7.50
-Belgium
endives, walnuts and Roquefort salad
$ 8.25
-Goat cheese raviolis with arugula and
sun dried tomato cream sauce $10.00
-Fricassee of snails
and wild mushrooms Provencal served in a puff
pastry Shell $ 10.00
-“Pithiviers de canard” (a warm puff pastry filled
with duck confit, wild mushroom and Brie cheese,
served with a Madeira wine sauce) $12.00
-Foie gras crème brulee with mesclun and herbs,
dried fruit compote and toasted Brioche$10.00
(Optional: served with a glass of Montbazillac add
$5.00)
-Cream of lobster bisque $ 9.50
-French onion soup gratinéed with
Swiss Emmenthal $ 8.25
- Soup of the day $ 6.75
-Parma Prosciutto, grilled asparagus,
Feta cheese, toasted pine nuts and Dijon Dressing
$12.00
~~~~~~~~~
-Grilled
Dover sole served with lemon butter sauce $
Market
price
- “Vol au vent” of lobster, shrimp and scallops
with Shiitake mushroom,
asparagus and lobster/tarragon sauce
$ 36.00
-Potato crusted filet of salmon served over
ratatouille with fresh basil $26.00
-Pan seared Jumbo sea scallops served with
Jasmine rice, wilted arugula and a ginger/citrus
butter $28.00
-Sautéed filet of wild Rockfish over potato,
leek and truffle puree, topped with fried oysters
served with a Champagne sauce $ 28.00
-Calf’s sweetbread, sautéed, served
crispy with caper and lemon butter sauce $26.00
-Breast of free range chicken, braised, served
with morel sauce, wild rice Medley and baby vegetables
$24.50
- Sautéed filet mignon au poivre,
served with French fries and vegetables $ 36.00
-Double cut pork chop, hickory smoked then grilled
served with potato gratin, grilled vegetables and
grain mustard sauce $25.50
-Sautéed calf’s liver served with
caramelized onions and Sherry vinegar sauce $
25.00
Loin of lamb baked “en croute” with a duxelles of
mushrooms and spinach, served with a Cabernet wine
sauce $ 28.50
Desserts wines
MontBazillac Domaine Malette (South west of France) $8.50
Noble One De Bortoli Botrytis Sémillon from
Australia
$8.75
After
your Meal
Assorted
Cheese plate served with dried fruits 3 choices $8.75
5 choices 11.50
DESSERTS
$ 8.50
-Mango and ginger
cake served with apricot rum sauce and coconut
sorbet
-Quartet of
homemade sorbets served in a crispy cookie shell
-Two chocolate
Crunchy
-Honey/vanilla
crème brulee
-Chocolate and Grand Marnier mousse cake
-Cappuccino
charlotte with crème Anglaise
-Warm apple
streusel compote with vanilla ice cream and
cinnamon sabayon
Soufflés $9.00
Grand Marnier, Amaretto,
Chocolate or Hazelnut
CORDIALS
Cognacs and Armagnac:
Hennessy VSOP: $
10.50 Hennessy XO: $ 25.00
Remy Martin VSOP $10.50 Remy
Martin XO:
$ 28.00
Courvoisier VSOP
$10.50 Courvoisier XO $ 28.00
Martel VSOP $
10.50 Tesseron
XO lot #90 $ 16.00
Lasseringle Armagnac VSOP $ 9.50
Eaux de vie d’Alsace
Single Malt
Scotch:
Poire Williams $9.75
Glenfiddich: (Highland Malt) $9.75
Prunelle: ( Small Plum
) $ 9.75 Glenlivet ( 12 Years
old) $12.25
MacCallan ( 12 years old) $12.50
Celeri: ( Celery )
$10.50. Dewar’s Special Reserve: $9.75
Cragganmore(12 years old) $12.25
Liquors:
Ports:
Amaretto di Saronno:
$ 9.25
Duff Gordon vintage 1995 $
12.00
Dows N/V Ruby
$8.50 Grand Marnier
$ 11.50
Cockburn's 10 years old
Tawny $9.25 Chambord
$ 10.50
Benedictine
$ 11.00
Drambuie
$ 8.75
