La Cachette Menu

Menu

• Terrine De Foie Gras D’ Oie
  Goose liver mousse from an original provencale recipe where the mousse is infused cream, butter, cognac & a splash of cointreau. We add black truffle oil.
• Bisque De Homard a La Maison
  Lobster bisque richly enhanced w/ cream, sweet butter, white wine & a touch of harvey’s bristol cream sherry.
• Crevettes Provencales
  Wild caught american shrimp sauteed in a traditional provencale sauce of fresh tomato concassse w/ garlic & chopped parsley.
• Cuisses De Grenouille a La Parisienne
  Frog legs cooked in the parisienne style, w/ butter & garlic & a splash of white wine, sauteed & finished w/ a fresh parsley sauce.
• Cuisse De Canard Confit
  Duck leg confit, traditionally cooked in its own juices, flavored w/ juniper berries, served warm w/ a swiss lingonberry conserve.
• Ris De Veau De Lait a L’Ancienne
  Veal sweetbreads in the traditional manner w/ a sauce reduction of demi-glace, aged madeira wine & essence of black truffles.
• Soupe a L’Oignon Gratinée
  Double beef consommé w/ a reduction of oven roasted onions & white wine finished w/ a parmesan crouton & swiss cheese, oven baked.
• Escargot De Bourgogne Au Champagne
  Burgundy helix snails cooked in a broth of wine & champagne, w/ a green chartreuse butter w/ garlic, shallots & walnuts.
• Grande Noix De Saint Jacques
  Fresh large deep sea scallops, wrapped w/ pastrami style goose breast, pan seared & flamed w/ cognac, dark balsamic glaze.
• Galette De Crabe
  Super lump, lump & backfin crab meat, spiced & seasoned, pan seared & oven finished, garnished w/ with green peppercorns & dijon.
• Rognons D’ Agneau
  Lamb kidneys, sautéed w/ shallots, flamed w/ cognac, finished w/ a reduction of demi-glace & touch of aged sherry vinegar.

• Pate Campagne
  Course country pate infused w/ armagnac brandycornichons & dijon.
• Gravlaks of Scottish Salmon
  House‎ cured w/ dill & vodka, topped w/ mujjol caviar
• Poitrine D’Oie Fume
  Smoked & cured pastrami style sliced breast of american goose

• Salade Au Fromage De Chevre
  A warm medallion of french goat cheese mesclun, walnuts & a fresh raspberry vinaigrette.
• Salade Au Brie Avec Poire
  Oven warmed brie encrusted w/ toasted almonds, port infused pear, mesclun passion fruit vinaigrette.

• Port Salut
  French‎ semi soft trapist cheese
• Saint Andre
  French triple cream cheese
• Gouda
  From holland, medium soft & smoked
• Cheddar
  From canada, well aged black diamond
• Havarti
  Danish, semi soft, buttery & mild
• Chaumes
  French,‎ soft, mild & supple cheese
• Brie
  Traditional 60% cream cheese from france

• Point Reyes Blue
  Californian‎ handmade raw milk farmstead cheese from the cheese makers own holstein cows. Cured for three weeks & aged a minimum of six months. Tastes creamy & full flavored, very rich.
• Gorgonzola Dulcelatte
  Monroe‎ wisconsin, fresh, raw, jersey cows milk handmade cheese, shelf cured over 60 days. Extra creamy & evenly distributed blue veins.
• Roth Kase Buttermilk Blue
  Northern italy, famous cows milk cheese, salt content 2%. A mild, tasty, creamy gorgonzola.
• Contorel Blue D’Auvergne
  Massif central, france, cows milk cheese. Ripened in humid caves, well marbled & supple. Tastes strong to piquant, pastoral, grasses & wild flowers.

• Aile De Raie Au Beurre Noir (Deep Sea Skate)
  This fish has delicate & lean white sweet meat which flakes off in long separate strands, we dust it lightly w/ rice flour, pan sear it w/ capers, butter & a dash of white wine.
• Filet D’ Autruche
  Fan filet of american farm raised ostrich. This very flavorful meat, very low in calories & fat, is pan seared & finished rare like tuna for tenderness, garnished w/ a fresh cranberry gastrique.
• Coq Au Vin Rouge
  A traditional bistro dish, chicken marinated in a good red wine, old vine zinfandel, oven braised w/ mushrooms, shallots, bacon, thyme & rosemary. Dash of cognac to finish.
• Magret De Canard Aux Cerises
  Breast of young duckling, pan seared to crisp the outer skin, then oven roasted rare to medium rare, carved & topped w/ a compote of black cherries infused w/ framboise.
• Porc a La Flamande Au Madere
  Mid‎ western very lean pork tenderloin, split & filled w/ wine marinated red cabbage, dried fruits & juniper berries, covered in puff pastry & oven baked. Madeira wine sauce.
• Civet De Lapin
  Farm raised tender rabbit marinated in & braised w/ a rich red wine from the cahors region in france. Served in the reduced sauce w/ baby onions, cremini mushrooms & pancetta. Recipe from jean louis palladin.
• Gigot D’ Agneau
  Boneless leg of spring lamb, rubbed w/ olive oil, rosemary, garlic & black pepper. Freshly oven roasted for each order, finished only medium rare to rare. Served w/ a house made fresh mint sauce
• Gratin De Coquilles Saint Jacques
  Large deep sea scallops pan seared w/ armagnac, poached w/ mushrooms in white wine. Finished under the broiler w/ fresh panko crumbs, creme fraiche & gruyer cheese.
• Supreme De Poularde Farcie Au Truffes
  Breast of a plump & tender hen chicken prepared in the french demi-deuil method w/ black truffles under the breast skin, stuffed w/ spinach & grape tomatoes, oven roasted.
• Poulet a L’Indienne
  Chicken‎ curry recipe from french indo china, medium hot & spicy, saffron rice, green mango chutney, hot indian lime pickle & a spicy green chille pickle.
• Pot Au Feu, Queue De Boeuf
  One of the national dishes of france. Recipes vary by region, we use flavorful oxtail slow braised in a rich beef bullion & oregon pinot noir wine, served w/ the aromatic broth & oven roasted root vegetables.
• Caille Flambée Au Cognac
  Whole marinated quail, butter-flied, pan seared under a brick, flamed w/ cognac & oven finished. Demi-glace infused w/ essence of black truffles.
• Fois De Veau Sauté Au Vinaigre De Framboise
  Fresh‎ cut calves liver, quickly pan sautéed to pink, flamed w/ brandy & a touch of raspberry vinegar. Finished w/ demi glace reduction. With shallots, & an aged dry madeira wine from funchal.

• Coffee
• Cappuccino
• Spring Water
• Tea
• Espresso
• Perrier
• Pellegrino

• Dodine De Mousse Au Chocolat Noir
  Deep chocolate mousse over a chocolate ganache then covered w/ a very dark swiss bittersweet chocolate
• Crème Brulee
  French traditional baked custard, double cream, vanilla, eggs & sugar. Topped w/ caramelized sugar
• Tarte Cerise a L’ Aigre-Doux
  Old fashioned cherry pie made w/ michigan sour cherries demerara sugar. Topped w/ creme- fraiche
• Tarte Au Beurre
  Family heritage recipe from milford ontario, sweet butter tart served w/ a scoop of haagen-daze vanilla ice cream
• Tarte Au Jus Frais De Citron
  A parisian original - fresh lemon juice tart made w/ only cream, eggs, sugar & fresh squeezed lemon juice
• Souffles
  All souffles are flavored w/ first quality liqueur.