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“One cannot think well, love well, sleep well, if one has not dined well” ...Virginia Woolf

3 course menu 70. 4 course menu 80. 5 course menu 90.

Menu for January 2008
Chef Propriétaire, Roland Passot
Soups & Salad

Duck and Oxtail Consommé, Smoked Liberty Farms Duck Breast, F
oie Gras Tortellini, Enoki Mushrooms
Velouté of Wild Mushrooms, Sunchoke Purée, Soft Poached Organic Egg,
Burgundy Truffle Coulis

“Tasting of Passot Roe” with a Crab and Meyer Lemon Parfait, Kona Kampachi
w ith a Fennel-Radish Salad, Maine Lobster

Barbeque Squab w ith a Pistachio Crusted Foie Gras Torchon,

Pomegranate Gastrique, Quince Compote

Goat Cheese and Fourme D’Ambert Terrine w ith Baby Pickled Beets, Toasted Walnuts and Frisée Salad


Frog Legs with Frog Leg Mousse Cannelloni, Wild Mushrooms, Parsley Coulis
Sautéed Burgundy Snails, Castrov ille Artichokes, Pernod Lemon Butter
Goat Cheese Tatin w ith Roasted Eggplant, Artichokes,
Tomato Confit, Portobello Mushroom, and Sauce Vièrge

Seared Hudson Valley Foie Gras with Wild Oregon Huckleberries,
Aged Blis Maple Syrup * 10.00 supplement
Dungeness Crab Salad Napoleon on Crispy Pineapple Chips,
Grapefruit and Pomegranate Gelée

Warm Pig Feet, Sweetbread and Lobster Terrine on a Lentil Salad
w ith Bacon, Hazelnut Vinaigrette

Seared Day Boat Scallop with Parsnip Purée, Celery Gratin, and Lobster Vanilla Sauce
Fish & Shellfish

Slow Roasted Loch Duart Salmon, Braised Escarole, Parisian Gnocchi,
Smoked Ham Hock, Sw eet Onion Sauce
Seared Black Cod w ith Roasted Fennel and Baby Chioga Beets,
Warm Satsuma Tangerine Vinaigrette
Pan Roasted Sturgeon on Braised Leeks w ith Oxtail stuffed Calamari,
Red Wine Thyme Reduction
Butter Poached Lobster on a Butternut Squash Rav ioli,
Toasted Almonds, Celery Root and Apple, Truffled Poultry Jus

Poultry & Meat

Seared Liberty Farm Duck Breast w ith Duck Confit “Shepard’s Pie”, Wild Hedgehog Mushrooms, Spiced Cider Jus
Trio of Rabbit (Loin, Rack and Braised Leg) w ith Baby Vegetables,
Roasted Garlic, Natural Jus
Pancetta w rapped Venison Loin, Apple-studded Potato Galette,
Chestnut and Apple Confit
Rôti of Quail and Squab stuffed w ith Mushrooms, Wrapped in Crispy Potato Strings,
and Natural Jus with Truffles
Niman Ranch Lamb Loin, w ith Carrot and Medjool Dates,
Potatoes “Fondante”, Lamb Shoulder Crepinette
“Le Boeuf”, Beef Tenderloin, Braised Beef Short Rib,
and Burger Rossini with Truffle Madeira Sauce * 15.00 supplement

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Dessert & Cheese

Selection of Three Artisan Cheeses
Pink Lady Apple and Quince Bread Pudding, Vanilla Bean I ce Cream,
Pomegranate Poached Apple, Spiced Walnuts
Valhrona Milk Chocolate Passion Fruit Bombe w ith Hazelnut Dacquoise,
Black Pepper Gelato
Warm Edam Cheese Soufflé with Fromage Blanc Sorbet, Crispy Bacon, White Sesame Tuile
Assortment of Fresh Sorbets and Fresh Fruit on a Palette of Fruit Coulis
“The Sunset” Warm Bittersweet Chocolate Fondant with Vanilla I ce Cream
and Brandied Dried Fruits
“Kabocha” Pumpkin Cake w ith a Chocolate-Oolong Tea Mousse,
Kabocha and Caramel I ce Cream, Fuyu Persimmons

MENU Jardinière

Rouge d’etampe Pumpkin Soup, Spiced Marshmallow s, Chestnut Confit
Roasted Fall Vegetable and Asian Pear Salad, Spiced Walnuts, Banyuls Vinaigrette
L’Assiette du Jardinier
~Sav oy Cabbage and Carmargue Rice Cannelloni~
~Root Vegetable Gateau w ith a Red Wine Mushroom Syrup~
~Citrus Cranberry Compote~
Choice of Dessert
$70 per person

MENU Cuistot

“Niçoise” Salad with House-cured Monterey Sardines, Meyer Lemon Confit Tapenade
Florida Frog Leg and Lobster Rav ioli, Saffron Lobster Jus, Brandy infused “Passot Roe”
Confit of Kurabuta Pork Belly w ith Boudin Noir, Quince Purée, Pickled Cipolini Onions
Bone Marrow Crusted Beef Tenderloin, Wild Hedgehog Mushrooms, Truffled Celery Root and Celery Heart
Acapella with “Frisee Lardons”, Mustard Vinaigrette
“Tropical Trio”
Caramelized Banana and Chocolate Tart, Coconut Pineapple Panna Cotta,
Creamy Citrus Tapioca w ith Mango Passion Fruit Sorbet

$105 per person

For parties of 6 or more, a 17% Service Charge will be added.
W e only accept La Folie Gift Certificates

Please contact the if you have questions or comments.
Copyright 2008 ©Restaurant La Folie, Inc.® All rights reserved

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