Fall  2008

A Note to our Guests:
       Welcome to Le Petit Chateau, we ask you to prepare for not just any meal, but a dining experience.  All dishes are started from a raw state and therefore may take a little extra time to prepare. We appreciate your patience.  Food is more than a source of nourishment; it’s a social experience and a passion.  So, sit back, relax, and enjoy the experience.
Bon Appetit

A LA CARTE MENU

~ Appetizers ~

Pan Seared Hudson Valley Foie Gras “A”
Caramelized Banana Bread
Almond Cream & Brown Butter
22.

Herbed Green Salad with Heirloom Tomato Fan
Sweet Lemon Grass Citronade
14.

Classic Caesar Salad
12.

Escargot in Pastry with Brie
14.

Porcini Mushroom Risotto
Reggiano Parmesan
20.

Lentil Du Puy
Warm Lentils with Sherry Vinegar
Prawns Wrapped in Parma Ham
18.

Warm Seafood Salad
Calamari, Octopus & Shrimp
Cranberry White Beans & Tomatoes
Basil Lemon Broth
19.

Peeky Toe Crab
Mango & Cucumber, Cilantro & Mint
16.

~ Main Courses ~

Classic Seasonal Vegetable Plate
Potato Purée
23.

Diver Scallops with Mango, Parsnip Puree,
 Braised English Peas, Toasted Almonds & Grated Nutmeg
32.

French Cut Chicken Breast with Roasted Baby Peppers
Herb Garlic Cream & Oven Dried Lemon Chips
   Crispy Spaetzle
Chicken Jus
28.

Confit of Duck
Plum Tarte Tatin
Israeli Couscous with Golden Raisins, Currants & Almonds
  Plum Demi Glace
29.

Pan Seared Black Angus Filet Mignon stuffed with Roquefort
Rosti Potato, White Glazed Carrots & Baby Turnips, Roasted Sunchokes
 Sauce Bordelaise
38.

Roasted Rosemary Pork Tenderloin
Champagne Caramelized Apples & Braised Fava Beans
Calvados Green Peppercorn Sauce
32.

Pan Seared Shrimp over Marinated Portobello Mushrooms
Asparagus & White Port Fumé
28.

Squash Wrapped Maine Salmon
Provencal Ratatouille
Kalamata Olive Tapenade
30.

                                        Fall 2008

A Note to our Guests:
       Welcome to Le Petit Chateau, we ask you to prepare for not just any meal, but a dining experience.  All dishes are started from a raw state and therefore may take a little extra time to prepare. We appreciate your patience.  Food is more than a source of nourishment; it’s a social experience and a passion.  So, sit back, relax, and enjoy the experience.
Bon Appetit

      PRIX FIXE MENU

4 COURSES
65.

~ Amuse~

Pumpkin Cappuccino

~ Appetizers ~

Pan Seared Hudson Valley Foie Gras “A”
Caramelized Anjou Pears
 (supplemental 10.)

Herbed Green Salad
with Roasted Sweet Potato, Yukon Gold, & Beets
Goat Cheese Dressing

Classic Caesar Salad

Escargot in Pastry with Brie

Alba White Truffle Risotto
Reggiano Parmesan

Vegetable Terrine
of Carrot, Turnip & Haricot Vert
with Goat Cheese & Tomato Coulis

Chilled Shrimp
with Celery Root & Seasonal Greens
Black Truffle & Apple Cream 

Peeky Toe Crab
Pickled Red Beets & Beet Puree
Sherry Shallot Walnut Vinaigrette

~ Main Courses ~

Classic Seasonal Glazed Vegetable Plate
Potato Purée

Diver Scallops with Cauliflower Puree & Roasted Celery
 Orange Ginger Glaze

French Cut Chicken Breast stuffed with Mushroom Duxelle
with Braised Butter Nut Squash & Brussel Sprouts
   Crispy Spaetzle
Chicken Jus

Confit of Duck
with Celery Scented Braised Chestnuts & Caramelized Apple Fondue

Pan Seared Black Angus Filet Mignon stuffed with Roquefort
Black Truffle Potato Puree & Glazed Seasonal Vegetables
 Sauce Bordelaise
(supplemental 8.)

Chartreuse of Squab
with Braised Savoy Cabbage & Smoked Country Bacon
(supplemental 8.)

Pan Seared Shrimp over Marinated Portobello Mushrooms
Asparagus & White Port Fumé

Grilled Swordfish
with Leek Fondue, Braised Kalamata Olives & Cherry Tomato
White Wine Broth

Juniper & Vermont Maple Glazed Loin of Venison
with Anna Potato & Puree

~Dessert~

Molten Chocolate Cake

Pecan Tart

Green Apple & Lime Confit Soufflé

Warm Strawberry Tart

Rum Scented Mille-Feuille

Roquefort & Gruyere Cheese Soufflé

Assorted Cheese Plate
(supplemental 6.)