TABLAO 2013 © DESIGNED BY NYC RESTAURANT

LUNCH

Monday - Friday

11:00am - 4:00pm

LUNCH

Monday - Friday

11:00am - 4:00pm

LUNCH

Monday - Friday

11:00am - 4:00pm

FRENCH OIGNON SOUPE

Spanish onions, beef broth, bouquet garni, baguette toast, Gruyère  11

 

LA COQUILLE SALAD

Arugula, apple, Roquefort, walnuts, Belgian endive, Dijon vinaigrette   15

 

CLASSIC CAESAR SALAD

Romaine hearts, house made croutons, parmesan tuille   12

 

ROASTED GOLDEN BEET SALAD

Seasonal greens, Florida orange, California pecans

& goat cheese   15

 

WARM GRILLED OCTOPUS SALAD

Arugula, cherry tomatoes, artichoke hearts, Italian vinaigrette  22

 

YELLOWFIN TUNA TARTARE

Tamari soy, chips, sesame, radish, cucumber, ginger, avocado wasabi  16

 

LOCALLY SMOKED SALMON

Horseradish crème fraiche, capers, shaved beet, orange, baguette  15

 

ARTISAN COUNTRY PATE

Fruit chutney, cornichons, red onion marmalade, little salad, crostini   14

 

POACHED ARTICHOKE GRATINÉE

Shallot Dijon vinaigrette, tarragon, parsley, chives, Parmesan, crumbs  15

 

ESCARGOTS BOURGUIGNONNE

Garlic, white wine, parsley, French brandy,

sweet butter   14

CLASSIC STARTERS

CLASSIC HALF DUCK À L'ORANGE

seasonal dining at La CoquilleRoasted whole, carved, flambéed, wild rice and French green beans  34

 

WHOLE ROASTED BRONZINO

Stuffed with aromatics and lemon, olive oil, fresh Provencal herbs   35

 

CLASSIC VEAL CHATELAINE

Pearl onions, chestnuts, sherry whipped potato,

French beans 32  

 

VEAL ESCALOPES WITH ARTICHAUT

Sauted with white wine, fresh herbs and citrus cream, pomme puree  29

 

HERB CRUSTED RACK OF LAMB

Roasted vegetables, whipped potato,

Dijon mustard, garlic herb jus lié  49

 

DOVER SOLE À LA GRENOBLOISE

Sautéed whole, brown butter, lemon juice, fillets, parsley, caper berries  48

 

ORGANIC HALF CHICKEN ROASTED

Lemon zest, garlic, herbs, whipped potato, roasted vegetables, jus lié   26

 

PAN SEARED ATLANTIC SALMON

Lemon, dill, beurre blanc, rösti potatoes, roasted vegetables  29

 

SAUTEED CALVES LIVER

Onion saute, whipped potatoes, medley of vegetables  26

 

12 OZ. PRIME AGED NY STEAK FRITES

Truffled French fries, spinach saute

peppercorn-brandy sauce    39

 

 

CLASSIC MAIN COURSE

 Gruet, Méthode Champenoise | NV New Mexico  11

Prosecco, Zardetto Brut | 2014 Italy  14

WINES BY THE GLASS

Sancerre, Reverdy | 2017 France  12

Chardonnay, Grayson Cellars | 2016 California  11

Riesling, Domaine Auther | 2016 Alsace  11

Pinot Grigio, Il Conte | 2016 Italy  8

 

 

WHITE

Côtes du Rhône, Beaurenard | 2017 France  11

Cabernet, Chasing Lions | 2015 California  11

Pinot Noir, Kings Ridge | 2016 Oregon 12

Malbec, Punta Finale Reserva | 2014 Argentina 12

RED

Côtes de Provence, H & B | 2017 France  12

ROSE

CRÊPES SUZETTE FOR TWO

Orange zest, juice, fillets and liqueur, choice of ice cream, caramel sauce  24

 

FRESH SOUFFLÉS FOR TWO

Belgian Chocolate or Grand Mariner        

Please order soufflés in advance  24

 

LA COQUILLE DESSERT CART

We bring to you, the finest cakes, tarts and specialty sweets  P/A

*All desserts are made right here, at La Coquille.

* We make every effort to source the best quality products, locally and responsibly.

Sandemans Founders Reserve      10

 

Fonseca Bin 27     11

 

Dows 10 years Tawny     12

 

Dows 20 Years Tawny     15

 

Warres Vintage 1994     25

DIGESTIF

PORT

Poli Moscato Morbida di Grappa      14

 

Berta Grappa di Moscato      12

 

Zenata Grappa di Amarone      12

GRAPPA

Hennessy VS      12 

 

Courvoisier VSOP      12 

 

Tesseron No.53 Cognac      12

 

Remy Martin VSOP      14

 

Napoleon Jean Guerbe Premier Cru      14 

 

Courvoisier Exclusif      16 

 

Hennessy X.O     25 

 

Remy Martin XO     30 

 

Bas Armagnac, Duffau     14 

 

Bas Armagnac, Francis Durroze 1962     40

BRANDY

CHAMPAGNE

BURRATA SALAD

Grilled apricots, arugula salad, prosciutto,

balsalmic   17

 

CHILLED PRIME CRAB COCKTAIL

Coconut citrus dressing, avocado,

chile, coriander, rainbow greens  17

 

CRAB STUFFED GULF SHRIMP

Tomato confit, garlic spinach,Warm Burgundy beurre blanc   19

 

 

SEASONAL STARTERS

FILET OF SOLE “En Croute”

Caramelized onions, spinach, vermouth sauce   32

 

CENTERCUT 6 OZ FILET MIGNON

Roasted potato puree, haricot vert, sauce marchand

de vins   34

 

MAINE LOBSTER WITH FETTUCINE

Prosecco, cherry tomato, fennel, tarragon,

peas and chives  32

 

 

SEASONAL MAIN COURSE

ROASTED FALL VEGETABLES

HARICOT VERT ALMONDINE

TRUFFLE SCENTED FRIES

CRISPY BRUSSEL SPROUTS

GLAZED CARROTS & FRENCH BEANS

GARLICY SPINACH

POTATO ROSTI

 

Supplemental charge for shared plates and additional accompaniments

SEASONAL SIDES