Rouge Menu

Dinner Menu

• Royal Golden Russian Imperial Ossetra
  This Golden Russian Ossetra is the paramount caviar, meticulously selected for epicureans to enjoy
• Bubbles And Pearls
  Kaluga Caviar and Veuve Clicquot Champagne

• Os a Moelle Roti
  Roasted Bone Marrow with Manchego Cheese, Thyme. Rosemary and Sea salt served with Home Made Boulard Toast and Red Onion Jelly
• Bastilla 9 reviews
  Chicken, Eggs, Cinnamon and Almonds Served in a Crispy Phyllo Dough
• Hudson River Valley" Foie Gras Poêle
  Seared Foie Gras and passion fruit reduction
• Vol au Vent d' Escargots au Pastis
  Sautéed Creamy Pastis Snails served in a Puff Pastry Shell
• Soufflé au Gorgonzola
  Gorgonzola Cheese soufflé
• Bardés de bacon Dates Medjool
  Stuffed with Spicy Spanish chorizo (3)
• Olives marinées aux Epices Marocaines
  Olives Medley marinated in Olive oil and Moroccan Spices

• Salade de Poivrons Rouges
  Roasted Red Peppers and Tomato Salad
• Beet and Goat Cheese Napoleon
  Served with Pesto Dressing
• Baby Octopus salad
  Sautéed Baby Octopus, Deep Fried Kale, Mango and Cherry Tomato Salad

• Soupe de Carottes au Cumin
  Carrot and Cumin Soup
• Soupe a L'oignon
  Classic French Onion Soup

• Tajine de Tripes and Coeur D'Agneau
  Braised Lamb Tripes and Heart served with Lentils
• Tajine de Canard aux Abricots
  Traditional Moroccan Braised Duck and Apricot
• Souris d'Agneau Confites au Porto
  Braised Lamb Shank in Port Wine served with a Wild Mushroom Risotto
• Carré d'Agneau aux Haricots Blancs et Miel
  Wild Flower Honey Glazed Baby Rack of lamb served with a Moroccan White Bean Ragout
• Caille Farcie au Couscous, Merguez et Raisins
  Organic Quail Stuffed with Lamb Sausage, Couscous and Raisins
• Magret De Canard
  Pan Seared Crispy Duck Breast and Fingerling Potato Served with a Raspberry Sauce
• Civet De Lapin au Vin Blanc et Champignons
  Rabbit Stewed with White Wine and Mushrooms served with Fingerling Potato
• Filet Mignon et Puree de Pomme de Terre a la Truffe
  Grilled Tenderloin Seved With Truffled Potato Puree
• Branzino en Papillote
  Mediterranean Sea Bass Baked in Parchment Paper with Seasonal Vegetables and Moroccan Spices
• Lasagne de Blanquette de Veau a la Truffe
  Creamy Chopped veal and Mushroom Lasagna served with a Black Truffles Vodka Pink Sauce
• Risotto de Truffe Noire
  Creamy Parmesan and Black Truffle Risotto

• Crème Brulee a la Vanille
• Fondant de Chocolat
• Soufflé de Chocolat et Nutella
• Tarte Fine a la Canelle