Left Bank Restaurant Menu

Winter 23/24 Dining Menu

• Pâtes à La Truffe 12 reviews

  69.00
  Homemade pasta served with a julienne of winter truffles
• Blinis au Saumon Fumé et Caviar

  55.00
  Two mini pancakes topped with sour cream, cold-smoked salmon and Prime Osetra caviar

• Soupe à l'Oignon Gratinée

  17.00
  Homemade French onion soup
• Bisque de Homard 29 reviews

  32.00
  Homemade lobster stock seasoned with saffron, thickened with cream and Maine lobster meat
• Soupe de Tomates en Surprise

  19.00
  Homemade tomato soup topped with a puff pastry
• Escargots à La Bourguignonne

  26.00
  Escargots baked with butter, garlic & parsley
• Foie Gras de Canard Poëlé

  39.00
  Pan-seared fresh duck liver, served with Palisade plum poached in vanilla and rum, and a homemade Palisade plum marmalade

• Tartare de Boeuf

  35.00
  Hand-chopped beef filet mixed with onions, capers cornichons, fresh parsley, and jalapeño to order, served with grilled bread
• Artichaud, Avocat, Coeur de Palmier, Asperge et Tomates

  19.00
  Sliced artichoke heart, fresh avocado, heirloom cherry tomatoes, asparagus and hearts of palm on a tomato coulis
• Prime Osetra Caviar

  149.00
  1oz. Prime Osetra caviar, served with fresh blinis, poached egg, diced onion, parsley, capers, and crème fraîche
• Huitres du Marché

  34.00
  Fresh oysters, market selection, half dozen, served with fresh lemon, red wine vinegar-shallot mignonette and cocktail sauce
• Saumon Cru à la Ciboulette

  24.00
  Thinly sliced raw salmon with lime juice, green peppercorns and chives, served with toast points
• Terrine de Foie Gras de Canard

  39.00
  Fresh, homemade duck liver pâté seasoned with Sauternes, served with grilled bread, pear poached in a Porto reduction, and a marmalade of sweet onion.

• Salade d'Epinards et Fromage de Feta

  19.00
  Baby spinach leaves tossed in a shallot and ginger vinaigrette, feta cheese and topped with a beef chip
• Salade d'Endive aux Pommes

  19.00
  Belgium endives, radicchio salad tossed with apples, spiced pecans, and Roquefort vinaigrette

• Dover Sole Meunière

  149.00
  Whole, pan-seared Dover Sole, served in a lemon, butter, and parsley sauce with a casserole of vegetable and marble potatoes. De-boned tableside
• Carré d'Agneau Rôti
  Rack of Colorado lamb coated with Dijon mustard and garlic, rolled in breadcrumbs Provençal, served with potato au gratin **Market Price
• Côte de Boeuf
  Dry-Aged, bone-in Prime Rib steak, grilled and served with sautéed marble potatoes, grilled asparagus, and both Béarnaise and Bordelaise sauces. **Market Price

• Truite Grenobloise

  43.00
  Fresh boneless trout sautéed with olive oil, capers, caper berries, lemon, oven-dried tomatoes, potato and vegetables
• Vol au Vent de Homard

  69.00
  Thin puff pastry shell, lined with spinach and filled with fresh lobster, shrimp and asparagus served with a creamy saffron sauce
• Saumon Grillé

  52.00
  Fresh, grilled all-natural Scottish Salmon filet, served with a black rice flan, tomato coulis, broccoli puree and broccoli florets
• Bouillabaisse de Crustacés au Fenouil

  69.00
  Fresh lobster, shrimp, scallops and mussels served in a lobster broth with fresh fennel, rice, garlic croutons and a side of rouille

• Côtelettes de Cerf aux Champignons

  72.00
  Pan-seared elk chops, served with sautéed wild mushrooms, pomme dauphine, and a sherry sauce
• Ragout de Wagyu

  69.00
  Slowly braised Waygu short rib served with root vegetables, potato purée, and a red wine and onion reduction
• Steak au Poivre Blanc

  71.00
  Black Angus Beef filet rolled in crushed white peppercorns, served with a Cognac cream sauce, potato purée and vegetables
• Magret de Canard à l'Orange

  59.00
  Braised duck breast served with an orange gastrique, orange marmalade, and a vegetable napoleon of potato, zucchini, squash and sweet potato
• Côte de Veau aux Asperges
  Sautéed, milk-fed veal chop, served with grilled asparagus, marble potatoes and truffle foie gras sauce **Market Price
• Côte de Veau Rossini
  Sautéed, milk-fed veal chop, served with grilled asparagus, marble potatoes and truffle foie gras sauce, and topped with a slice of pan-seared foie gras **Market Price

• Soufflé au Chocolat 46 reviews

  18.00
  Valrhona Chocolate soufflé served with a vanilla crème anglaise
• Soufflé au Citron 12 reviews

  18.00
  Lemon soufflé served with a Grand Marnier crème anglais
• Tarte Chaude aux Poires

  18.00
  Fresh pear tart served with homemade vanilla ice cream
• Gâteau au Fromage Blanc au Citron

  16.00
  Homemade lemon cheesecake with graham cracker crust, served with homemade lemon ice cream and lemon coulis
• Gâteau au Café et Chocolat

  16.00
  Layered opera cake of almond biscuit and buttercream, served with a Valrhona chocolate coffee sauce
• Assiette de Fromages 2 reviews
  Assortment of fine French cheeses accompanied with crackers and dried fruit
• House-made Ice Cream and Sorbet
  Please ask server for daily selection

New Year's Eve 4 Course Prix Fixe Menu

• Foie Gras de Canard au Torchon
  Cold foie gras marinated in Armagnac, served with aspic of cassis berry and pain d’épice biscotte
• Gratin de Homard au Safran
  Maine Lobster tail confit in butter served on a bed of organic mushrooms, topped with a saffron emulsion
• Médaillon de Boeuf Wagyu en Croûte
  Wagyu filet in puff pastry, served with a croustillant of truffle potatoes and jus of foie gras
• Feuillantine au Chocolat
  Roulade of caramel and praline, thin chocolate mousse and almond biscuit Joconde

New Year's Eve 7 Course Prix Fixe Menu

• Foie Gras de Canard au Torchon
  Cold foie gras marinated in Armagnac, served with aspic of cassis berry and pain d’épice biscotte
• Gratin de Homard au Safran
  Maine Lobster tail confit in butter served on a bed of organic mushrooms, topped with a saffron emulsion
• Filet de Caille au Porto
  Roasted Quail breast wrapped in shoestring potato served on a butternut squash and Port reduction
• Seared Saint Jacques
  Pan seared fresh bay scallops in lemon butter topped with caviar and served with a velouté of celery root
• Médaillon de Boeuf Wagyu en Croûte
  Wagyu filet in puff pastry, served with a croustillant of truffle potatoes and jus of foie gras
• Salade et Fromage
  Micro-arugula salad served with a shallot and Jerez vinaigrette, triple cream truffle cheese
• Feuillantine au Chocolat
  Roulade of caramel and praline, thin chocolate mousse and almond biscuit Joconde