Dining in Westchester County at La Panetiere French Restaurant

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Small Portions Luncheon Plate

Chilled spring pea soup with mint foam

6.00

Mediterranean-style saffron fish soup

6.00

Endive salad with blue cheese tidbits, walnuts and pearls of apples

7.50

Salad of field-picked greens, vegetable crudités and basil-pesto vinaigrette

5.50

"Surf & turf" carpaccio of assorted seafood and beef tenderloin

9.00

Snails baked in a garlic flan with a pistachio crumble, parsley coulis

8.00

Warm green asparagus, asparagus mousseline sauce

6.00

Salad of shrimps, young spinach, maxime potato, parmesan crisp

9.50

Country-style duck paté, sweet and sour relishes - Yves Gonnachon -

10.00

Jumbo lump crabmeat, avocado pear purée, tomato fondue, sauce Russe

11.00

Asian "brick" layered with marinated raw tuna, anchovies, quail eggs

10.50

Fillet of halibut, cauliflower and truffle emulsion

14.50

Medley of seafood dressed in cannelloni, lobster sauce

15.00

Mediterranean snapper with Taggiasche black olive sauce

13.50

Roasted codfish, crustaceans' ocean broth

12.00

Sun dried tomato-crusted lamb chop, white bean coco jus

12.00

Grilled ribeye steak, baked shallot-Syrah grape wine sauce

14.00

Crisp veal sweetbreads, green apple-mustard emulsion

13.00

Roasted organic chicken breast with rosemary-scented jus

12.00

Side Orders 4.00
Forest Mushrooms fricassée Gnocchi napolitaine Jardiniere of spring vegetables Buttered carrots "Vicky"	Cauliflower mousseline Eggplant caviar Provençal Bayaldi Artichoke hearts persillade

Chef de Cuisine: Jean-Marc Cabirol

La Panetiere French restaurants located in Rye, New York

Chef Patissier: Didier Berlioz

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Cheeses

Farm ripened cheese with raisin and walnut bread and Jean Marc's jams

$9.00

Desserts
($6.00 each)

Strawberry charlotte and its granité

Selection of minute-made sherbets and fruits

Roasted apricots with pink peppercorn toasted brioche

Chocolate sherbet, chantilly and toasted almonds, side of hot chocolate

Orange semolina cake with marinated orange segments

Grilled hazelnut and Ricard butter cream, layered sponge cake, coconut shavings

Didier's daily inspiration

Table d'hôte
($25)

Chilled spring pea soup with carrot foam
or
Salad of field-picked greens, vegetable crudités and basil vinaigrette
or
Warm green asparagus, asparagus mousseline sauce
***

Medley of seafood dressed in cannelloni, lobster sauce
or
Oven-roasted leg of duck with fricassée of seasonal greens
or
Seared rib eye steak, jardiniere of vegetables
***

Grilled hazelnut and Ricard butter cream, layered sponge cake, coconut shavings
or
Selection of minute made sherbets and fruits
or
Didier's inspiration of the day

Chef de Cuisine: Jean-Marc Cabirol

Chef Patissier: Didier Berlioz

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