La Voile
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15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
Classic French Bistro in Back Bay
Auswertung
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Speisekarte
Heirloom tomatoes, fresh mozzarella, aged balsamic & field greens
Roasted beets, candied walnuts, peach segments, aged goat cheese, Dijon & honey vinaigrette
Smoked salmon platter, cucumber carpaccio & lemon oil
The Chef's selection of mixed cold cuts, cornichons & toast
Selection of 4 aged cheeses from France
Foie Gras terrine
Pan seared Foie Gras
Both Foie Gras!
Chilled English peas, hard boiled egg & bacon bites
French onion soup, croûtons & Emmental
Escargots bourguignons cooked in garlic & parsley butter
Warm leek & truffle pie, field green salad
P.E.I mussels in Spicy Saffron, Creamy Curry or in a traditional Marinière sauce
Creamy « al dente » risotto, asparagus, spinach, English peas & Snow peas, parmesan cream
Pan seared salmon fillet, sautéed asparagus, spinach, English peas, Snow peas & sauce Choron
Whole sea bass, simply grilled with lemon & olive oil, accompaniment of Haricot verts
Dover sole Meunière seared in hazelnut butter, capers & lemon, accompaniment of truffle mashed potatoes
P.E.I mussels in Spicy Saffron, Creamy Curry or in a traditional Marinière sauce
Braised veal shoulder in a creamy aromatic broth, white wine baby carrots, domestic mushrooms, side of Basmati rice
Roasted duck breast*, fingerling potatoes, Snow peas & orange caramel sauce
Pan seared rack of lamb*, gratin Dauphinois, green beans, garlic & hint of mint sauce
Pan seared ribeye* (10oz), hand-cut French fries, green salad & peppercorn sauce
Pan seared beef tenderloin*, carrot purée, English peas, & sauce Chateaubriand
Cooking time 35min. Half roasted free range Crystal Valley Chicken, lemon roasted artichokes & garlic thyme sauce
House mesclun, cherry tomatoes, balsamic vinaigrette
Roasted beets, candied walnuts, peach segments, aged goat cheese, Dijon & honey vinaigrette
Heirloom tomatoes, fresh mozzarella, aged balsamic & field greens
Smoked salmon, cucumber carpaccio & lemon oil
Salmon tartare, fresh mango, shallots, cucumber & lemon oil
Selection of 4 aged cheeses from France
Duo of chicken liver mousse, duck rillettes, seasonal chutney & salad
The Chef's selection of charcuterie platter with onion confit, cornichons
Homemade traditional Foie gras terrine
Pan seared Foie gras
Terrine and pan seared Foie gras
French onion soup, croutons and cheese; Chilled English peas, hard boiled egg & bacon bites
Creamy "al dente" risotto, green veggies medley & Parmesan cream
Escargots cooked in garlic & parsley butter
Leek & Truffle pie, green field salad
ham & cheese, béchamel
home pesto
cornichons, caramelized onions & Swiss cheese
P.E.I mussels sauce Marinière, spicy saffron or curry, Pommes frites
Dover sole meunière, seared in hazelnut butter, capers & lemon, truffle mash potatoes
Pan roasted salmon fillet, sautéed asparagus, spinach, English peas, Snow peas & sauce Choron
Whole sea bass, simply grilled with lemon & olive oil, Haricots verts
Pan seared rib eye, hand-cut Pommes frites, peppercorn sauce
Pan seared beef tenderloin*, carrot purée, English peas, & sauce Chateaubriand
Cooking time 25min. Half roasted free range Crystal Valley Chicken served with lemon roasted artichokes & garlic thyme sauce
Roasted duck breast*, fingerling potatoes, Snow peas & orange caramel sauce
Classic hand-cut beef tartar served with traditional seasoning & french fries
Truffle chicken liver mousse, pickles, onion confit & toasted country bread
Warm leek & truffle pie, green field salad
Chilled English peas, hard boiled egg & bacon bites
Pan roasted boneless whole trout, basmati rice & sauce Choron
P.E.I mussels cooked in marinière sauce, traditionally served with homemade French fries
Moulard duck confit*, gratin Dauphinois, green field salad & orange glaze; (add $5)
Creamy « al dente » risotto, asparagus, spinach, English peas & Snow peas, parmesan cream
Chocolate Mousse, Floating Island, Vanilla Crème Brulée
Chilled English peas, hard boiled egg & bacon bites
Roasted beets, candied walnuts, peach segments, goat cheese crumble, Dijon & honey vinaigrette
Homemade Foie gras terrine, peach marmalade, toasted pain d'Avignon; add $5
Warm, Leek & truffle pie, green field salad, Dijon vinaigrette
Pan roasted boneless whole trout, basmati rice & sauce Choron
Pan seared ribeye* (10oz), hand-cut French fries, green salad & peppercorn sauce
P.E.I. mussels in Marinière sauce & homemade pommes frites
Moulard duck confit*, gratin Dauphinois, green field salad & orange glaze
Creamy « al dente » risotto, asparagus, spinach, English peas & Snow peas, parmesan cream
Chocolate Mousse, Floating Island, Vanilla Crème Brulée
`
Heirloom tomatoes, fresh mozzarella, aged balsamic & field greens
Roasted beets, candied walnuts, peach segments, aged goat cheese, Dijon & honey vinaigrette
Smoked salmon platter, cucumber carpaccio & lemon oil
The Chef's selection of mixed cold cuts, cornichons & toast
Selection of 4 aged cheeses from France
Foie Gras terrine
Pan seared Foie Gras
Both Foie Gras!
Chilled English peas, hard boiled egg & bacon bites
French onion soup, croûtons & Emmental
Escargots bourguignons cooked in garlic & parsley butter
Warm leek & truffle pie, field green salad
P.E.I mussels in Spicy Saffron, Creamy Curry or in a traditional Marinière sauce
Creamy « al dente » risotto, asparagus, spinach, English peas & Snow peas, parmesan cream
Pan seared salmon fillet, sautéed asparagus, spinach, English peas, Snow peas & sauce Choron
Whole sea bass, simply grilled with lemon & olive oil, accompaniment of Haricot verts
Dover sole Meunière seared in hazelnut butter, capers & lemon, accompaniment of truffle mashed potatoes
P.E.I mussels in Spicy Saffron, Creamy Curry or in a traditional Marinière sauce
Braised veal shoulder in a creamy aromatic broth, white wine baby carrots, domestic mushrooms, side of Basmati rice
Roasted duck breast*, fingerling potatoes, Snow peas & orange caramel sauce
Pan seared rack of lamb*, gratin Dauphinois, green beans, garlic & hint of mint sauce
Pan seared ribeye* (10oz), hand-cut French fries, green salad & peppercorn sauce
Pan seared beef tenderloin*, carrot purée, English peas, & sauce Chateaubriand
Cooking time 35min. Half roasted free range Crystal Valley Chicken, lemon roasted artichokes & garlic thyme sauce
House mesclun, cherry tomatoes, balsamic vinaigrette
Roasted beets, candied walnuts, peach segments, aged goat cheese, Dijon & honey vinaigrette
Heirloom tomatoes, fresh mozzarella, aged balsamic & field greens
Smoked salmon, cucumber carpaccio & lemon oil
Salmon tartare, fresh mango, shallots, cucumber & lemon oil
Selection of 4 aged cheeses from France
Duo of chicken liver mousse, duck rillettes, seasonal chutney & salad
The Chef's selection of charcuterie platter with onion confit, cornichons
Homemade traditional Foie gras terrine
Pan seared Foie gras
Terrine and pan seared Foie gras
French onion soup, croutons and cheese; Chilled English peas, hard boiled egg & bacon bites
Creamy "al dente" risotto, green veggies medley & Parmesan cream
Escargots cooked in garlic & parsley butter
Leek & Truffle pie, green field salad
ham & cheese, béchamel
home pesto
cornichons, caramelized onions & Swiss cheese
P.E.I mussels sauce Marinière, spicy saffron or curry, Pommes frites
Dover sole meunière, seared in hazelnut butter, capers & lemon, truffle mash potatoes
Pan roasted salmon fillet, sautéed asparagus, spinach, English peas, Snow peas & sauce Choron
Whole sea bass, simply grilled with lemon & olive oil, Haricots verts
Pan seared rib eye, hand-cut Pommes frites, peppercorn sauce
Pan seared beef tenderloin*, carrot purée, English peas, & sauce Chateaubriand
Cooking time 25min. Half roasted free range Crystal Valley Chicken served with lemon roasted artichokes & garlic thyme sauce
Roasted duck breast*, fingerling potatoes, Snow peas & orange caramel sauce
Classic hand-cut beef tartar served with traditional seasoning & french fries
Truffle chicken liver mousse, pickles, onion confit & toasted country bread
Warm leek & truffle pie, green field salad
Chilled English peas, hard boiled egg & bacon bites
Pan roasted boneless whole trout, basmati rice & sauce Choron
P.E.I mussels cooked in marinière sauce, traditionally served with homemade French fries
Moulard duck confit*, gratin Dauphinois, green field salad & orange glaze; (add $5)
Creamy « al dente » risotto, asparagus, spinach, English peas & Snow peas, parmesan cream
Chocolate Mousse, Floating Island, Vanilla Crème Brulée
Chilled English peas, hard boiled egg & bacon bites
Roasted beets, candied walnuts, peach segments, goat cheese crumble, Dijon & honey vinaigrette
Homemade Foie gras terrine, peach marmalade, toasted pain d'Avignon; add $5
Warm, Leek & truffle pie, green field salad, Dijon vinaigrette
Pan roasted boneless whole trout, basmati rice & sauce Choron
Pan seared ribeye* (10oz), hand-cut French fries, green salad & peppercorn sauce
P.E.I. mussels in Marinière sauce & homemade pommes frites
Moulard duck confit*, gratin Dauphinois, green field salad & orange glaze
Creamy « al dente » risotto, asparagus, spinach, English peas & Snow peas, parmesan cream
Chocolate Mousse, Floating Island, Vanilla Crème Brulée
`
Heirloom tomatoes, fresh mozzarella, aged balsamic & field greens
Roasted beets, candied walnuts, peach segments, aged goat cheese, Dijon & honey vinaigrette
Smoked salmon platter, cucumber carpaccio & lemon oil
The Chef's selection of mixed cold cuts, cornichons & toast
Selection of 4 aged cheeses from France
Foie Gras terrine
Pan seared Foie Gras
Both Foie Gras!
Chilled English peas, hard boiled egg & bacon bites
French onion soup, croûtons & Emmental
Escargots bourguignons cooked in garlic & parsley butter
Warm leek & truffle pie, field green salad
P.E.I mussels in Spicy Saffron, Creamy Curry or in a traditional Marinière sauce
Creamy « al dente » risotto, asparagus, spinach, English peas & Snow peas, parmesan cream
Pan seared salmon fillet, sautéed asparagus, spinach, English peas, Snow peas & sauce Choron
Whole sea bass, simply grilled with lemon & olive oil, accompaniment of Haricot verts
Dover sole Meunière seared in hazelnut butter, capers & lemon, accompaniment of truffle mashed potatoes
P.E.I mussels in Spicy Saffron, Creamy Curry or in a traditional Marinière sauce
Braised veal shoulder in a creamy aromatic broth, white wine baby carrots, domestic mushrooms, side of Basmati rice
Roasted duck breast*, fingerling potatoes, Snow peas & orange caramel sauce
Pan seared rack of lamb*, gratin Dauphinois, green beans, garlic & hint of mint sauce
Pan seared ribeye* (10oz), hand-cut French fries, green salad & peppercorn sauce
Pan seared beef tenderloin*, carrot purée, English peas, & sauce Chateaubriand
Cooking time 35min. Half roasted free range Crystal Valley Chicken, lemon roasted artichokes & garlic thyme sauce
House mesclun, cherry tomatoes, balsamic vinaigrette
Roasted beets, candied walnuts, peach segments, aged goat cheese, Dijon & honey vinaigrette
Heirloom tomatoes, fresh mozzarella, aged balsamic & field greens
Smoked salmon, cucumber carpaccio & lemon oil
Salmon tartare, fresh mango, shallots, cucumber & lemon oil
Selection of 4 aged cheeses from France
Duo of chicken liver mousse, duck rillettes, seasonal chutney & salad
The Chef's selection of charcuterie platter with onion confit, cornichons
Homemade traditional Foie gras terrine
Pan seared Foie gras
Terrine and pan seared Foie gras
French onion soup, croutons and cheese; Chilled English peas, hard boiled egg & bacon bites
Creamy "al dente" risotto, green veggies medley & Parmesan cream
Escargots cooked in garlic & parsley butter
Leek & Truffle pie, green field salad
ham & cheese, béchamel
home pesto
cornichons, caramelized onions & Swiss cheese
P.E.I mussels sauce Marinière, spicy saffron or curry, Pommes frites
Dover sole meunière, seared in hazelnut butter, capers & lemon, truffle mash potatoes
Pan roasted salmon fillet, sautéed asparagus, spinach, English peas, Snow peas & sauce Choron
Whole sea bass, simply grilled with lemon & olive oil, Haricots verts
Pan seared rib eye, hand-cut Pommes frites, peppercorn sauce
Pan seared beef tenderloin*, carrot purée, English peas, & sauce Chateaubriand
Cooking time 25min. Half roasted free range Crystal Valley Chicken served with lemon roasted artichokes & garlic thyme sauce
Roasted duck breast*, fingerling potatoes, Snow peas & orange caramel sauce
Classic hand-cut beef tartar served with traditional seasoning & french fries
Truffle chicken liver mousse, pickles, onion confit & toasted country bread
Warm leek & truffle pie, green field salad
Chilled English peas, hard boiled egg & bacon bites
Pan roasted boneless whole trout, basmati rice & sauce Choron
P.E.I mussels cooked in marinière sauce, traditionally served with homemade French fries
Moulard duck confit*, gratin Dauphinois, green field salad & orange glaze; (add $5)
Creamy « al dente » risotto, asparagus, spinach, English peas & Snow peas, parmesan cream
Chocolate Mousse, Floating Island, Vanilla Crème Brulée
Chilled English peas, hard boiled egg & bacon bites
Roasted beets, candied walnuts, peach segments, goat cheese crumble, Dijon & honey vinaigrette
Homemade Foie gras terrine, peach marmalade, toasted pain d'Avignon; add $5
Warm, Leek & truffle pie, green field salad, Dijon vinaigrette
Pan roasted boneless whole trout, basmati rice & sauce Choron
Pan seared ribeye* (10oz), hand-cut French fries, green salad & peppercorn sauce
P.E.I. mussels in Marinière sauce & homemade pommes frites
Moulard duck confit*, gratin Dauphinois, green field salad & orange glaze
Creamy « al dente » risotto, asparagus, spinach, English peas & Snow peas, parmesan cream
Chocolate Mousse, Floating Island, Vanilla Crème Brulée
`
House mesclun, cherry tomatoes, balsamic vinaigrette
Duo of chicken liver mousse, duck rillettes, seasonal chutney salad
The Chef's selection of charcuterie platter with onion confit, cornichons
Homemade traditional Foie gras terrine
Pan seared Foie gras
Escargots cooked in garlic parsley butter
ham cheese, béchamel
caramelized onions Swiss cheese
P.E.I mussels sauce Marinière, spicy saffron or curry, Pommes frites
Dover sole meunière, seared in hazelnut butter, capers lemon, truffle mash potatoes
Pan roasted salmon fillet, sautéed asparagus, spinach, English peas, Snow peas sauce Choron
Whole sea bass, simply grilled with lemon olive oil, Haricots verts
Pan seared rib eye, hand-cut Pommes frites, peppercorn sauce
Cooking time 25min. Half roasted free range Crystal Valley Chicken served with lemon roasted artichokes garlic thyme sauce
Chilled Zucchini basil, pesto and chèvre frais
Arugula, bleu cheese, almonds cranberries
Homemade Foie gras terrine, peach marmalade, toasted pain d'Avignon
Al dente Risotto, Saffran Sauce
P.E.I. mussels in Marinière sauce homemade pommes frites
Chocolate Mousse or Floating Island
House mesclun, cherry tomatoes, balsamic vinaigrette
Duo of chicken liver mousse, duck rillettes, seasonal chutney salad
The Chef's selection of charcuterie platter with onion confit, cornichons
Homemade traditional Foie gras terrine
Pan seared Foie gras
Escargots cooked in garlic parsley butter
P.E.I mussels sauce Marinière, spicy saffron or curry, Pommes frites
Dover sole meunière, seared in hazelnut butter, capers lemon, truffle mash potatoes
Pan roasted salmon fillet, sautéed asparagus, spinach, English peas, Snow peas sauce Choron
Whole sea bass, simply grilled with lemon olive oil, Haricots verts
Pan seared rib eye, hand-cut Pommes frites, peppercorn sauce
Cooking time 25min. Half roasted free range Crystal Valley Chicken served with lemon roasted artichokes garlic thyme sauce
Heirloom tomatoes, fresh mozzarella, aged balsamic & field greens
Roasted beets, candied walnuts, peach segments, aged goat cheese, Dijon & honey vinaigrette
Smoked salmon platter, cucumber carpaccio & lemon oil
The Chef's selection of mixed cold cuts, cornichons & toast
Selection of 4 aged cheeses from France
Foie Gras terrine
Pan seared Foie Gras
Both Foie Gras!
Chilled English peas, hard boiled egg & bacon bites
French onion soup, croûtons & Emmental
Escargots bourguignons cooked in garlic & parsley butter
Warm leek & truffle pie, field green salad
P.E.I mussels in Spicy Saffron, Creamy Curry or in a traditional Marinière sauce
Creamy « al dente » risotto, asparagus, spinach, English peas & Snow peas, parmesan cream
Pan seared salmon fillet, sautéed asparagus, spinach, English peas, Snow peas & sauce Choron
Whole sea bass, simply grilled with lemon & olive oil, accompaniment of Haricot verts
Dover sole Meunière seared in hazelnut butter, capers & lemon, accompaniment of truffle mashed potatoes
P.E.I mussels in Spicy Saffron, Creamy Curry or in a traditional Marinière sauce
Braised veal shoulder in a creamy aromatic broth, white wine baby carrots, domestic mushrooms, side of Basmati rice
Roasted duck breast*, fingerling potatoes, Snow peas & orange caramel sauce
Pan seared rack of lamb*, gratin Dauphinois, green beans, garlic & hint of mint sauce
Pan seared ribeye* (10oz), hand-cut French fries, green salad & peppercorn sauce
Pan seared beef tenderloin*, carrot purée, English peas, & sauce Chateaubriand
Cooking time 35min. Half roasted free range Crystal Valley Chicken, lemon roasted artichokes & garlic thyme sauce
House mesclun, cherry tomatoes, balsamic vinaigrette
Roasted beets, candied walnuts, peach segments, aged goat cheese, Dijon & honey vinaigrette
Heirloom tomatoes, fresh mozzarella, aged balsamic & field greens
Smoked salmon, cucumber carpaccio & lemon oil
Salmon tartare, fresh mango, shallots, cucumber & lemon oil
Selection of 4 aged cheeses from France
Duo of chicken liver mousse, duck rillettes, seasonal chutney & salad
The Chef's selection of charcuterie platter with onion confit, cornichons
Homemade traditional Foie gras terrine
Pan seared Foie gras
Terrine and pan seared Foie gras
French onion soup, croutons and cheese; Chilled English peas, hard boiled egg & bacon bites
Creamy "al dente" risotto, green veggies medley & Parmesan cream
Escargots cooked in garlic & parsley butter
Leek & Truffle pie, green field salad
ham & cheese, béchamel
home pesto
cornichons, caramelized onions & Swiss cheese
P.E.I mussels sauce Marinière, spicy saffron or curry, Pommes frites
Dover sole meunière, seared in hazelnut butter, capers & lemon, truffle mash potatoes
Pan roasted salmon fillet, sautéed asparagus, spinach, English peas, Snow peas & sauce Choron
Whole sea bass, simply grilled with lemon & olive oil, Haricots verts
Pan seared rib eye, hand-cut Pommes frites, peppercorn sauce
Pan seared beef tenderloin*, carrot purée, English peas, & sauce Chateaubriand
Cooking time 25min. Half roasted free range Crystal Valley Chicken served with lemon roasted artichokes & garlic thyme sauce
Roasted duck breast*, fingerling potatoes, Snow peas & orange caramel sauce
Classic hand-cut beef tartar served with traditional seasoning & french fries
Truffle chicken liver mousse, pickles, onion confit & toasted country bread
Warm leek & truffle pie, green field salad
Chilled English peas, hard boiled egg & bacon bites
Pan roasted boneless whole trout, basmati rice & sauce Choron
P.E.I mussels cooked in marinière sauce, traditionally served with homemade French fries
Moulard duck confit*, gratin Dauphinois, green field salad & orange glaze; (add $5)
Creamy « al dente » risotto, asparagus, spinach, English peas & Snow peas, parmesan cream
Chocolate Mousse, Floating Island, Vanilla Crème Brulée
Chilled English peas, hard boiled egg & bacon bites
Roasted beets, candied walnuts, peach segments, goat cheese crumble, Dijon & honey vinaigrette
Homemade Foie gras terrine, peach marmalade, toasted pain d'Avignon; add $5
Warm, Leek & truffle pie, green field salad, Dijon vinaigrette
Pan roasted boneless whole trout, basmati rice & sauce Choron
Pan seared ribeye* (10oz), hand-cut French fries, green salad & peppercorn sauce
P.E.I. mussels in Marinière sauce & homemade pommes frites
Moulard duck confit*, gratin Dauphinois, green field salad & orange glaze
Creamy « al dente » risotto, asparagus, spinach, English peas & Snow peas, parmesan cream
Chocolate Mousse, Floating Island, Vanilla Crème Brulée
`
House mesclun, cherry tomatoes, balsamic vinaigrette
Duo of chicken liver mousse, duck rillettes, seasonal chutney & salad
The Chef's selection of charcuterie platter with onion confit, cornichons
Homemade traditional Foie gras terrine
Pan seared Foie gras
Escargots cooked in garlic & parsley butter
ham & cheese, béchamel
caramelized onions & Swiss cheese
P.E.I mussels sauce Marinière, spicy saffron or curry, Pommes frites
Dover sole meunière, seared in hazelnut butter, capers & lemon, truffle mash potatoes
Pan roasted salmon fillet, sautéed asparagus, spinach, English peas, Snow peas & sauce Choron
Whole sea bass, simply grilled with lemon & olive oil, Haricots verts
Pan seared rib eye, hand-cut Pommes frites, peppercorn sauce
Cooking time 25min. Half roasted free range Crystal Valley Chicken served with lemon roasted artichokes & garlic thyme sauce
Chilled Zucchini & basil, pesto and chèvre frais
Arugula, bleu cheese, almonds & cranberries
Homemade Foie gras terrine, peach marmalade, toasted pain d'Avignon
Al dente Risotto, Saffran Sauce
P.E.I. mussels in Marinière sauce & homemade pommes frites
Chocolate Mousse or Floating Island
House mesclun, cherry tomatoes, balsamic vinaigrette
Duo of chicken liver mousse, duck rillettes, seasonal chutney & salad
The Chef's selection of charcuterie platter with onion confit, cornichons
Homemade traditional Foie gras terrine
Pan seared Foie gras
Escargots cooked in garlic & parsley butter
P.E.I mussels sauce Marinière, spicy saffron or curry, Pommes frites
Dover sole meunière, seared in hazelnut butter, capers & lemon, truffle mash potatoes
Pan roasted salmon fillet, sautéed asparagus, spinach, English peas, Snow peas & sauce Choron
Whole sea bass, simply grilled with lemon & olive oil, Haricots verts
Pan seared rib eye, hand-cut Pommes frites, peppercorn sauce
Cooking time 25min. Half roasted free range Crystal Valley Chicken served with lemon roasted artichokes & garlic thyme sauce