Menu for Lilette

Lunch
|
Dinner
|
Desserts

Lunch

Appetizers‍

8.00 Fried Shishito Peppers with Lemon

9.50 Grilled Beets with Goat's Cheese and Walnuts

12.00 Steamed Littleneck Clams with Marsala, Grilled Sweet Onions, and Kale Pesto Bruschetta

9.50 Escargot with Garlic Parsley Butter

16.00 Alaskan King Crab Claws with Passionfruit Butter (6 Oz.)

15.00 Ant Ipasta Plate with Burrata (Cream Filled Mozzarella), Coppa, Salami Toscana, Greens, Grape Tomatoes and Bruschetta

10.00 Sizzling Shrimp with Lemon Oregano Vinaigrette

13.00 Duck Confit with Roasted Radish and Mushroom Vinaigrette

9.00 Potato Gnocchi with San Marzano Tomato Sauce, Fresh Ricotta and Basil Bread Crumbs

Soups & Salads

Chicken Broth with Leeks, Tomato, Parmigiano and Soft Poached Egg Options: Cup (6.00) , Bowl (8.00)

San Marzano Tomato soup with gnocchetti, kale, squash and fried brussels sprouts Options: Cup (6.00) , Bowl (9.00)

9.50 Escarole Salad With boiled sunchokes, grilled sweet onions, celery leaf and pistachio pesto

9.50 Arugula With apple, red onion, celery root, mint, pinenuts and a calvados apple dressing

12.00 Shaved Hawaiian Hearts of palm with lemon, parmigiano reggiano and olive oil

Sandwiches‍

18.00 Seared Kobe Burger on housemade bun with French fries and gremolata

16.00 BLT On crispy sourdough with pork belly, tomato, baby greens, herbed aioli, and homemade potato chips

12.00 Porchetta with Cucumber, Onion Pickle, Arugula on Homemade Focaccia

14.50 Open Faced Alaskan Cod Sandwich with Radish, Marinated Anchovies, Greens and Pesto on Multi Grain

12.00 Veal Parmigiano on Semolina with Arugula

Entrees

23.00 Grilled Black Drum with Accompaniments of the Day

16.00 Braised Chicken Leg with Braised Escarole and a White Wine Mustard Thyme Jus

24.00 Grilled Hanger Steak with Fried Shishito Peppers, Grilled Onions and Chimichurri

19.00 Grilled Eggplant with Roasted Tomato, Mushrooms and Burrata Over Crispy Polenta

Dinner

Appetizers‍

12.00 Hanger Steak Tartare with Homemade Potato Chips

13.00 Raw Fish Plate of the Day

9.50 Grilled Beets with Goat Cheese and Walnuts

12.00 White Truffle Parmigiano Toast with Wild Mushrooms, Marrow and Veal Glace

12.50 Duck Confit with Arugula and Banyuls Vinaigrette

15.00 Antipasti Coppa salami toscana, burrata, arugula and bruschetta

10.00 Sizzling Shrimp with Lemon Oregano Vinaigrette

16.00 Alaskan King Crab Claws with Passionfruit Butter (6 Oz.)

12.00 Beef Short Ribs with Fried Shishito Peppers, Grilled Sweet Onions, and Honey Yogurt

9.50 Potato Gnocchi with Sage Brown Butter and Parmigiano Cream

9.00 Boudin Noir Lilette With homemade spicy mustard and cornichons

11.00 Escargot with Mushrooms and Calvados Cream

9.50 Marinated Spanish Anchovies With stewed onions and basil bruschetta

12.00 Steamed Littleneck Clams with Marsala, Grilled Onions and Kale Pesto Bruschetta

12.00 Artisinal Cheese Plate

Soups & Salads

Chicken Broth with Leeks, Tomato, Parmigiano and Soft Poached Egg Options: Cup (6.00) , Bowl (8.00)

San Marzano Tomato soup with gnocchetti, kale, squash and fried brussels sprouts Options: Cup (6.00) , Bowl (9.00)

9.50 Tuscan Kale Fennel, Carrot, Pickled Peppers, Mint, Pistachio and Pecorino Toscano

13.00 Braised Veal Cheeks with Baby Greens and Horseradish Vinaigrette

13.00 Shaved Hawaiian Hearts of palm with lemon, parmigiano reggiano and olive oil

Entrees‍

24.00 Roasted Poulet Breast with Brussels Sprouts, Balsamic Glazed Onions and Mushroom Vinaigrette

29.00 Grilled Hanger Steak with Fries and Marrowed Bordelaise

29.00 Roasted Muscovy Duck breast with cauliflower polonaise, sauteed spinach and a toasted shallot sauce

34.00 Grilled Lamb Sirloin with a Salad of Arugula, Fried Chickpeas, Roasted Peppers, Onions, and Balsamic Vinaigrette

28.00 Braciola with San Marzano Tomatoes, creamy polenta and parmigiano reggiano

45.00 Seared 6 Oz. Australian Kobe New York Strip with duck fat, roasted potatoes and gremolata

28.00 Sauteed Spiced Drum with Artichoke, Roasted Tomato Haricots Verts, and Lemon-Oregano Yogurt

33.00 Grilled Hawaiian Fish with grilled hearts of palm and sweet onions, mixed mushrooms and meyer lemon butter

29.00 Sauteed Alaskan Cod with sauteed spinach, roasted radish, fried ginger, garlic and shallot, and chicken stock reduction

Desserts

9.50 Nutella Custard with Fleur De Sel, Caramel Cream and Chocolate-Hazelnut Brittle

8.50 Quenelles of Goats Cheese Crème Fraiche with Poached Pears, Pistachios and Lavender Honey

9.00 Mascarpone Panna Cotta with Strawberry Sorbet, Anise Shortbread and Red Wine Syrup

9.50 Chocolate Brioche Bread Pudding with Earl Grey Ice Cream and Orange Caramel

9.50 Prosecco Float with Blood Orange Sorbet, Vanilla Ice Cream and Pistachio Cookies

8.00 Ice Cream Trio and Cookies Du Jour

7.00 Sorbet

12.00 Cheese Plate

Menu for Lilette

Lunch

Appetizers‍

Soups & Salads

Sandwiches‍

Entrees

Dinner

Appetizers‍

Soups & Salads

Entrees‍

Desserts

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