The Old Lodge DINNER MENU 7925 Old Georgetown Road Bethesda, Maryland (301)

Transcription

1 Le Vieux Logis The Old Lodge DINNER MENU 7925 Old Georgetown Road Bethesda, Maryland (301)

2 Appetizers ONION SOUP LES HALLES Rich beef broth with caramelized onions, croutons and gruyère cheese BISQUE DE HOMARD A L ARMAGRAC Maine Lobster Bisque with cognac SOUP DE SAISON DU JOUR Seasonal soup of the day ESCARGOTS DE BOURGOGNE A L AIL ET PERSIL Burgundy snails with garlic and parsley CHEF CHARCUTERIE PLATE Proscuitto, rosette de Lyon saucisson à l ail, Foie gras parfait country pate, rilette, cornichons. $17.00 QUENELLE DE BROCHET A L AMERICAINE Light pike quenelle with lobster sauce $15.00 PRINCE EDWARD ISLAND MOULES MARINIÉRE Mussels with Shallot, White Wine Fresh Herbs LES HUITRES DU JOUR Cold Oysters, Shallot Black Pepper Mignonette $15.00 SAUMON FÛMÉ MAISON, CÉLERY REMOULADE, CRANBERRY VINAIGRETTE House smoked salmon with celery remoulade $16.00 Salads ARTISAN MIXED GREENS fresh hearts of palm, sundried cranberries, dates, fresh herbs, vinaigrette TRADITIONAL CAESAR Romaine Hearts, Anchovy, garlic dressing, baguette croutons, reggiano parmesan BELGIUM ENDIVE SALAD with Granny Smith apples, caramelized pecans, crumbled fourme d ambert ROASTED RED AND GOLDEN BEET with field green, goat cheese, roasted hazelnut, orange SALADE FRISEE AUX LARDONS Warm frisée with applewood smoked bacon, poached egg, garlic croûtons

3 Main Courses COQUILLE SAINT JACQUES AVEC UN RISOTTO DE SAISON Pan seared sea scallops with a risotto, butternut squash, apples, and brussel sprout. GROSSES CREVETTES RÔTIE AUX RAVIOLIS DE POTIRON Roasted jumbo shrimps with pumpkin, sage raviolis, crustaces jus NORVEGIEN SAUMON RATATOUILLE PROVENCALE Sautéed paillarde of salmon with provençale ratatouille MOULES DU CANADA MARINIERE, POMME-FRITE Prince Edward Island mussels with a broth of white wine, shallot garlic, parsley, hand cut pomme frite. $22.00 SOLE MEUMIÉRE Dover Sole with Lemon Brown Butter, Yukon Potato Purée and Seasoned Vegetables $42.00 ASSIETTE DE LEGUMES DE SAISON Chef seasonal vegetables plate FOIE DE VEAU LYONNAISE Sautéed calf liver with caramelized onions, potato gratin, seasonal vegetables STEAK FRITES Fells Point Bistro Petits filet with garlic jus olive oil Hand cut French Fries, artisan lettuce. SUPREME DE POULET CONTISE AUX CHAMPIGNONS SAUVAGES Roasted and stuffed chicken breast with wild mushrooms, orange, cumin, carrots, célery root purée STEAK AUX POIVRE Pan Seared Crestone New York Steak au Poivre, Roasted Garlic, Yukon Potato Puree, Seasonal Vegetable $32.00 CUISSE DE CANARD CONFITE A L ORANGE Crispy moulard duck leg confit with orange sauce, roasted fingerling potato, braised red cabbage $26.00 MÉDAILLONS DE VEAU ST. MORITZ Tender Parmesan Crusted Veal Medallions, Provençale Vegétables $32.00

4 Desserts Three Chocolate Terrine with Raspberry Sauce Lemon, Blueberry Gratin with Almond Biscuit Crème Brûlée with Strawberry Rhubarb Marmalade Lemon Soufflé with Confit Strawberry Sorbet Galette of Strawberry-Rhubarb with Vanilla Ice Cream Four Artisan Cheeses Local and Imported Cheeses Raisin Nut Bread and Fruit Compote. $14.00

5 3 Course Prix-Fixe Menu - Tuesday & Wednesday $33 per person Appetizers - Soup of Day - Roasted Green Asparagus, Oven Dried Tomato, Black Olive, and Goat Cheese. - Artisan Salad, Peas Shoot Spring Vegetables Filaments. - Country Pâté, Liver Royal, Fruit Compote, Toasted Nut / Fruit, cou - Steamed Mussel Mariners. Main Courses - Sautéed Atlantic Salmon with Provencal Vegetables, Pesto - Steak Frites, Artisan Salad with Garlic Olive Oil Jus. - Angel Hair Pasta, Green Asparagus, Tomato Goat Cheese, Black Olive Roasted Shrimp, - Roasted Chicken Breast Frostier Potato Gratin, Ginger Bok Choy Deserts - Chocolate Tulip with Chocolate Mousse - Crème Brûlée of the Saison - Blueberry Gratin with Almond Biscuit - Galette of Strawberry and Rhubarb