La Ferme’s Dinner Menu,
June, 2009
-Chilled Gulf Shrimp and Couscous salad with Horseradish-
Herb sauce 12.00
-Mixed baby greens with hearts of palm, tomato and
mushrooms 7.25
-Caesar salad 7.50
-Belgium
endives, walnuts and Roquefort salad 8.25
-Gratin of Seafood in a Lobster/Cognac sauce 10.00
-Fricassee of Snails, Sweetbreads and Wild Mushrooms
in a Port cream sauce served under a Puff
Pastry crust 10.50
-“A warm Goat Cheese, Tomato and Pesto Tart served
with Baby Field Greens 9.00
-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
-Artichoke Vinaigrette (A whole Artichoke, stuffed
with Roasted Pepper salad, served with creamy
Vinagrette dipping sauce) 9.00
~~~~~~~~~~~~~~
-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
-Herb Roasted “Tournedos “of Salmon served with a
Vegetable Flan and Pint-Noir sauce 26.50
-Pan seared Jumbo sea scallops served with Jasmine
rice, wilted arugula and a ginger/citrus
butter 28.00
-“Panko” crusted Alaskan Halibut served over
Ratatouille and Fresh Basil 28.50
-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
- Pan Seared filet mignon served with Yukon Gold
Mashed Potatoes, creamed Spinach and Red Wine
Shallot sauce 34.00
-Center cut Pork Chop,
Hickory smoked and then Grilled, served with
Gratin Potatoes, Grilled Vegetables and Meaux
Mustard sauce 25.50
-Sautéed calf’s liver served with caramelized onions
and Sherry vinegar sauce 25.00
-Grilled
“Certified Angus “Hanger steak served with
French Fries and a Madeira- Mushroom sauce
25.00
If you wish to have a soufflé for dessert, ask you
waiter to place the order now
