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

Cuisses de Grenouilles    14

Classic frog legs, garlic-herb butter

 

French Onion Soup    11

Toast point, Gruyere cheese gratin

 

Poached Artichoke Gratin    15

Moutarde dressing, Reggiano gratin

 

Chilled Jumbo Crab Cocktail    16

Cucumber, lemon mayo, crunchy noodles

 

Tuna Tartare “Japonais”     15  

Avocado mayo, crispy chips, radish sprouts

 

Baked Escargot    14

Traditional garlic-herb butter

 

Blue Point Oysters on Ice    18

Tabasco and classic Mignonette

 

Locally Smoked Salmon     15

Crème fraiche, dill sprigs, toast points

 

Artisan Country Pâté     12

Pickled shallots, herb salad, cornichons

 

Baked Oysters in The Shell    16

Baby spinach, saffron cream, gremolata crumbs

 

Baby Greens Bistro Salad    13

Apple, goat cheese, candied walnuts

 

Salade Coquille     14

Green Apple, Roquefort, Walnuts,

Dijon Vinaigrette

 

Lettuce Heart Caesar Salad     11

Romaine, brioche croutons, Parmesan tuiles

 

Black Truffle Pasta     18    

Mushrooms, braised fennel, black truffle

 

Hudson Valley Foie Gras     22

Cherry Jubilee, brioche toast, cucumber

vinaigrette. With Sauternes 29

LUXURY STARTERS

Escalope of Veal Limón     27

Artichoke hearts, fresh spinach sauté, whipped potatoes

 

New York Strip Steak Frites     35

Peppercorns, crispy onions, pommes frites

 

Pan Roasted Breast of Duck    28

Sweet potato, chestnuts, baby spinach, cranberry syrup

Roast Organic Half Chicken    25

Rösti potatoes, Lemon-garlic pan jus

 

Spice Rubbed Yellowfin Tuna     30

Baby bok choy, coconut rice, sesame emulsion

 

Gulf Shrimp Marseille    29

Tomato, white wine, Provencal herbs

 

Classic Veal Chatelaine    32

Pearl onions, chestnuts, sherry wine

 

Classic Half Duck à l’Orange    32

Flambé finish, French string beans, wild rice

 

Frenched Colorado Rack of Lamb    45

Sautéed baby potatoes, French beans

 

Dover Sole à la Grenobloise     45          

Brown butter, lemon supremes, caper berries

 

Grilled Wild King Salmon     26

Horseradish-dill veloute, creamy Yukon potato

 

Petite Angus Beef Tenderloin     34

6 oz filet, whipped potato, classic bordelaise

 

Sautéed Calves Liver     26

Olive oil braised onions and bacon

 

Chateau Briand Diane FOR TWO    75    

16 oz center cut tenderloin carved tableside

Cognac mushroom flambe

MAIN COURSE

Chocolate Mousse

The French created it, we perfected it

9

 

Napoleon La Coquille

Crème Chantilly, French puff pastry

9

 

Warm Golden Apple Crisp

Golden apples, pecan oat crumbs, vanilla custard

9

 

Classic French Fruit Tart

Flaky pastry, crème pâtissière, apricot glaze

9

 

Crème Brûlée

Madagascar vanilla bean, crunchy sugar top

9

 

Floating Island

“Cooked egg white”, crème anglaise

 

Fresh Berries

Seasonal mixed berries

10

 

Ice Cream / Sorbet

8

Francois Montand, Blanc de Blancs  Brut, France       11

WINES BY THE GLASS

CHAMPAGNE

Sauvignon Blanc, Origine, 2012 France      10

Chardonnay, Wyatt, 2012 Napa Valley      10

Riesling, Domaine Auther, 2012 France       10

Pinot Grigio, Il Conte, 2012 Italy       8

 

WHITE

Bordeaux, Castan Le Malbec, 2009 France       11

Cotes Du Rhone, Chateau d’ Aigueville, 2011 France       9

Cabernet Sauvignon, Rock n Vine, 2012 California       11

Pinot Noir, Vol Sotre, 2012 California       11

Malbec, Punta Finale Reserva, 2011 California       12

Shiraz, 2 Up Vineyards, 2012 Australia       11

RED

Cotes de Provence, Domaine de Caseneuve, 2012 France       8

ROSE

Fresh Hot Soufflés   15

Chocolate, Grand Marnier, French Vanilla

*Please order Soufflés in advance, orders of 2 or more 12 each

 

Classic Crepes Suzette   12 each

Orange, Cointreau, Grand Marnier

*Please order Crepes in advance, and in quantities of 2 or more.

 

Bananas Foster Pain Perdu    12

“French toast”, spices, French vanilla ice cream

 

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

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

DESSERTS MADE TO ORDER