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 BISTRO SOUPE OIGNON

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

 

POACHED ARTICHOKE GRATINÉE

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

 

YELLOWFIN TUNA TARTARE

Tamari soy, chips, sesame, radish, cucumber, ginger, avocado wasabi  15

 

ESCARGOTS BOURGUIGNONNE

Broiled in shell, garlic, white wine, parsley, fine brandy, sweet butter   14

 

CHILLED PRIME CRAB COCKTAIL

Coconut citrus dressing, avocado,

chile, coriander, rainbow greens  17

 

LOCALLY SMOKED SALMON

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

 

CLASSIC CAESAR SALAD

Romaine hearts, house made croutons,

parmesan tuille   12

 

LA COQUILLE SALAD

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

 

ROASTED GOLDEN BEET SALAD

Seasonal greens, Florida orange, California pecans & feta cheese   15

 

FARMER PICKED FIELD GREENS

Green apples, Hudson Valley goat cheese, candy roasted walnuts  13

STARTERS

PAN SEARED ATLANTIC SALMON

Lemon, dill, beurre blanc, rösti potatoes,

baby vegetables  27

 

CLASSIC HALF DUCK À L'ORANGE

Roasted whole, carved, flambéed,

wild rice and French green beans  34

 

VEAL ESCALOPES WITH ARTICHAUT

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

 

FRESH LOBSTER WITH FETTUCINE

Prosecco, cream, fennel, tarragon, cherry tomatoes,

peas and chives  32

 

HERB CRUSTED RACK OF LAMB

Market vegetables, whipped potato,

Dijon mustard, garlic herb jus lié  49

 

ORGANIC HALF CHICKEN ROASTED

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

 

DOVER SOLE À LA GRENOBLOISE

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

 

WHOLE ROASTED BRONZINO

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

 

WILD GULF SHRIMP MARSEILLE

Fennel, saffron, Moroccan couscous, orange zest, roasted tomato  32

 

14 OZ. PRIME AGED NY STEAK FRITES

Truffled French fries, spinach saute

peppercorn-brandy sauce    39

 

MAIN COURSE

WINTER CLASSICS

 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

STARTERS

 

WARM GRILLED OCTOPUS SALAD

Dill, Red Onion, Cherry Tomatoes, Olives, Garbanzos    18

 

BRAZILIAN HEARTS OF PALM

Arugula, cherry tomatoes, artichoke hearts, Italian vinaigrette  15

 

CRAB STUFFED JUMBO SHRIMP

Tomato confit, garlic spinach, Warm Burgundy beurre blanc  18

 

HUDSON VALLEY FOIE GRAS

Fresh pear, garlic crostini, wild lingonberry  24

 

ARTISAN COUNTRY STYLE PÂTÉ

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

 

WARM GOAT CHEESE EN CROUTE

Crispy phyllo pastry, mixed baby greens, wild herb oil  16

 

MAIN COURSE

 

CENTERCUT FILET MIGNON

Pan jus, creamy spinach, crispy onions, rosti potato  39

 

SAUTEED CALVES LIVER

Onion saute, whipped potatoes, medley of vegetables  26

 

CLASSIC VEAL CHATELAINE

Pearl onions, chestnuts, sherry whipped potato, French beans 32

 

ROAST LONG ISLAND DUCK BREAST

Sweet potato puree, cranberry cabernet sauvignon sauce  30