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Whole Wheat Tart of Grilled Spring Asparagus, Shitake Mushrooms, Leeks, Roasted Bell Peppers & Pecorino Cheese, Rustic Vine Ripened Tomato & Ginger Essence 8
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Asian Scented Crispy Pork "Belly" on Choucroute, Green Peppercorn Sauce 9.50
"Michael's 2008 National Pork Board Signature Recipe"
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Maine Lobster Bisque 6 |
Velouté of Wild Mushroom & Thyme 6 |
Spring Asparagus Soup 6 |
Mixed Seasonal Greens with Honeyed Vinaigrette 5 |
Caesar Salad with Parmesan/Thyme Crisp 5 |
Watercress and Field Greens with Toasted Goat Cheese, Bacon, Poached Pear,
Red Grape Tomatoes, Raspberry Vinaigrette 9
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Mesclun Salad with Pickled Golden & Red Beets, Caramelized Walnuts
& Gorgonzola Cheese, Aged Balsamic Vinaigrette 8.50
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Duo of Asian Spiced Duck Breast & Duck Phyllo Surprise with Balsamic Onions & Brie on Mediterranean Cous Cous, Pomegranate Sauce 20
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Seared Sea Scallop and Maine Lobster with Celeriac and Cèpe Puré,
Saffron/Chive Sauce 25.50
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Sautéed Dover Sole Almondine or Meuniere 25.50 |
Potato & Tarragon Crusted Atlantic Salmon on Homemade Basil & Garlic Fettuccine, Provençal Pistou Essence 17.50
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Seared Italian Prosciutto Wrapped Wild Striped Bass
on Horseradish Chive Yukon Gold Potato Purée, Chive Essence 17.50
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"Bresola Style" Grilled Tenderloin of Beef, Oven Roasted Fingerling Potatoes,
Red Onion & Cilantro Marmalade 18
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Peanut & Thyme Crusted Pork Tenderloin with Braised Red Cabbage,
Brandied Peach & Ginger Sauce 17.50
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"Napoleon" of Crispy Almond Tuile Cookies, Fresh Raspberries and Passion Fruit Cream |
Madagascar Vanilla Scented Crème Brulée - Silky Rich Custard
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"Marquise" - Bittersweet Chocolate & Praline Parfait with Black Currant Surprise |
Susan's Trilogy of Assorted Sorbets or Ice Creams with Fresh Fruit |
Ambrosia - Oozy Warm Bittersweet Chocolate Cake with Almond Praline Ice Cream |
Spring Rhubarb, Strawberry & Orange Tart with Caramelized Meringue |
Chocolate 3 Styles: Flourless Chocolate Cake with Raspberry and White Chocolate Mousse & Bittersweet Valrhona Chocolate Sorbet
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"Delice" of Meyer Lemon Mousse with Raspberry & Passion Fruit Cream
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Sticky Toffee & Toasted Pecan Pudding
with Caramel Sauce & Tahitian Vanilla Ice Cream |
Cheese Selection Available Upon Request
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| Dessert Selections: 6.75 |
Soufflés: Grand Marnier Chocolate Raspberry Apricot Pear/Passion Fruit
Lemon
8.50 |
| 2008 |
Michael R. Maddox/Susan K. Maddox Chef Proprietors Le Titi de Paris French Restaurant Arlington Heights, IL |
