Souffle Restaurant Menu

Main Menu

• Salade De Mesclun Et Fromage De Chevre

  8.00
  Salad of mixed organic greens tossed with champagne vinaigrette, garnished with warm goat cheese baguettes
• Salade D'endives Et De Roquefort

  9.00
  Endive salas mounded over roquefort cheese, with roasted walnuts

• Soupe D'oignon

  7.00
  French onion soup sprinkle with grated gruyere cheese
• Escalope De Foie Gras Aux Figues

  12.00
  Seared foie gras- caramelized pears. filled with fig mousse & fig sauce
• Risotto Et Truffle

  10.00
  Risotto with wild mushrroms and black truffles
• Les Moules Provencales

  9.00
  Steamed mussels with white wine, butter, shallots & fresh herbs
• Escargots a La Sacienne

  12.00
  Traditional snails baked in timbales, with garlic-butter & pernod
• St. Jacques Crepes De Mais

  14.00
  Sea scallops and corn pancakes with ossetra caviar and sour cream
• Tarte De Crevette, a La Tomate Et Basiliuqe

  10.00
  Tart made from thin layers of phyllo dough, with shrimp, tomato and basil

• Raviolis

  16.00
  Cheese ravioli with wild mushrooms, sweet garlic and thyme
• Canard Avec Date Puree Et Sauce Aux Dates

  23.00
  Breast of duck with a citrus glaze & duck confit salad with pears, with date puree & date sauce
• Steack Noir D'angus

  26.00
  Pan-seared black angus rib eye ssteak- confit of onions in red wine sage sauce & garlic - basil whipped potato
• Poulet Roule

  18.00
  Breast of chicken rolled with spinach, roasted peppers & fresh buffalo mozzarella, sauce of white wine & capers
• Carre De Veau Au Poivre Vert

  24.00
  Rack of veal with wild mushroom risotto sauce of red wine and green peppercorns
• Carre D'agneau Caramelise

  28.00
  Caramelized rack of lamb with cognac mustard, garlic- basil whipped potatoes & rosemary demi- glace

• Teriyaki Shyake

  23.00
  Roasted salmon glazed with teriyaki sauce, stemmed rice- sprinkle with sansho (japan)
• Gigot De Lotte Aux Truffes

  25.00
  Roasted monkfish wrapped in black truffles and pancetta, with truffle sauce (france)
• St. Jacques

  24.00
  Pan-seared sea scallops with curry- coconut sauce and basmati fried rice (paradise island)
• Morgan

  24.00
  Red snapper with couscous and spiced vegetable sauce, ith spicy harissa (morocco)
• Sea Bass En Croute

  26.00
  Chilean fillets of sea bass centered with mediterranean vegetables salsa, inside layers of puff pastry in the shape of fish (the chef's signature dish)
• Maryland Crab Cakes

  24.00
  Jumbo lump maryland crab cakes with saffron potato, fresh and sun - dried tomato sauce (u.s.a.)
• Frutti Di Mare Alla Rustica

  25.00
  A selection of mediterranean seafood (shrimp, scallops, squid, mussels and clams) on a bird nest in a delicate light cream sauce and the essence of the seafood natural juice (italy)
• Salmon Con Salsa De Crema Y Tequila Reposada

  23.00
  Salmon with aged tequila cream sauce and avocado (mexico)
• Kaeng Khieu Wan Pla

  24.00
  Fillet of red snapper simmered in coconut milk and green curry with chilli - fried rice (thailand)