Menu for Gautreau's Restaurant

Gautreaus‌

15.00 Citrus Poached Shrimp with Remoulade Fried pickled tomato and baby mustard greens

14.00 Crispy Pork Cheeks with Korean Chili Glaze Pickled vegetables, puffed rice and cilantro

15.00 Duck Confit with Sunchoke Puree Frisee and roasted shallot vinaigrette

17.00 Seared Sea Scallops with Crawfish Tails Artichokes, fingerling potatoes, corn and andouille

13.00 Homemade Fettuccine with Poached Egg Sauteed asparagus and parmesan

18.00 Foie Gras Torchon with Poached Stone Fruit Huckleberry sauce, macadamia nuts and toasted brioche

11.00 Soup Du Jour

11.00 Roasted Pineapple and Jicama Salad Hearts of palm, watercress and yuzu-cilantro vinaigrette

11.00 Grilled Radicchio and Romaine Salad Pecorino romano, cucumber, tomato and creamy peppercorn dressing

11.00 Kale and Roasted Beet Salad Ricotta salata, sunflower seeds and grapefruit horseradish vinaigrette

33.00 Sauteed Flounder with Blood Orange Beurre Blanc Caramelized pears, roasted fennel, arugula and toasted almonds

34.00 Seared Tuna with Salsa Verde Homemade italian sausage, white beans and escarole

35.00 Sauteed Snapper with Taragon Pesto Gnocchi, baby carrots, fava beans and yellow foot mushrooms

26.00 Wild Mushroom Mille-Feuille with Cashew Cream Goat cheese, baby lettuces and tomato vinaigrette

34.00 Seared Duck Breast with Duck Balsamic Jus Cherry-pistachio risotto and swiss chard

29.00 Roasted Chicken with Rosemary Jus Shiitake mushrooms, haricots verts and garlic mashed potatoes

36.00 Black Angus Filet with Bordelaise Sauce Gruyere summer squash gratin and sauteed spinach

10.00 Vanilla Bean Creme Brulee

12.00 Rowan's Creek Single Barrel Bourbon

14.00 Caramelized Banana Split with Vanilla Ice Cream, Warm Banana Bread, Butterscotch, Chocolate Sauce, Toasted Walnuts

11.00 Bailey's Irish Cream

11.00 Chocolate Espresso Bread Pudding Mascarpone‌ cream and white chocolate vanilla sauce

18.00 Ferreira 20 Year Tawny Porto

11.00 Rhubarb Brown Butter Tart with Strawberry Jam Creme fraiche ice cream and toasted almond streusel

11.00 Pierre Ferrand Pineau Des Charentes

11.00 Blackberry Shortcake with Meyer Lemon Cream Toasted hazelnut brittle

23.00 Inniskillin Cabernet Franc Icewine 2007

11.00 Homemade Sorbet with Fresh Berries

18.00 Laurent Perrier, Champagne NV

14.00 Selection of Fine Cheeses Currant-sultana mostarda and raisin walnut bread

14.00 Boston Bual Madeira