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Chilled Canadian Foie Gras & Perigord Truffle Terrine with Sweet Tomato Chutney, Pomegranate Molasses 16 |
Home Smoked Norwegian Salmon with Capers, Onions, Eggs
& Homemade Sourdough Toast Points 11
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Assiette of Duck Prosciutto with Arugula, Shaved Pear, Toasted Hazelnuts
& French Green Beans, Hazelnut Sherry Vinaigrette 10
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Chilled "Spring Roll" of Maine Lobster, English Cucumber, Mango,
Carrot Angel Hair with a Passion Fruit Fennel Coulis 12
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American Sturgeon Caviar with Crème Fraiche & Whole Wheat Blinis 48 |
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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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Crispy Beggar's Purse of Burgundy Snails, Braised Fennel, Vine Ripened Tomatoes,
Caramelized Onions & Papillon Roquefort Sheep's Milk Cheese,
Flat Leaf Parsley & Garlic Infusion 12
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Seared Canadian Foie Gras on Homemade Herb Brioche with Wilted Spinach,
Purple Plum & Red Rhubarb Compote 16
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Whole Wheat Tart of Grilled Spring Asparagus, Shitake Mushrooms, Leeks,
Bell Peppers & Pecorino Cheese, Vine Ripened Tomato & Ginger Essence 8.50
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Maine Lobster Bisque 8 |
| Spring Asparagus Soup 6 |
Velouté of Wild Mushroom & Thyme 6 |
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Watercress and Field Greens with Toasted Goat Cheese, Bacon, Poached Pear,
Red Grape Tomatoes, Raspberry Vinaigrette 9
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Caesar Salad with Parmesan/Thyme Crisp 6.50 |
Mixed Seasonal Greens with Honeyed Vinaigrette 6.50 |
Mesclun Salad with Pickled Golden & Red Beets, Caramelized Walnuts
& Gorgonzola Cheese, Aged Balsamic Vinaigrette 8.50
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Sautéed Breast of Chicken with Spinach, Brie & Sun-Dried Tomatoes,
Green Peppercorn Sauce 19
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Peanut & Thyme Crusted Pork Tenderloin with Braised Red Cabbage ,
Brandied Peach & Ginger Sauce 21
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"Bresola Style" Grilled Filet of Beef, Oven Roasted Fingerling Potatoes, Red Onion & Cilantro Marmalade 30
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Oven Roasted Australian Rack of Lamb, French Green Lentil & Fava Bean Ragout, Tamenade Essence 28
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Duo of Asian Spiced Duck Breast & Duck Phyllo Surprise with Balsamic Onions & Brie on Mediterranean Cous Cous, Pomegranate Sauce 27
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Seared New Zealand Venison Loin, Spring Onion & Sweet Corn Galette,
Black Currant Reduction 30 |
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Seared Italian Prosciutto Wrapped Wild Striped Bass
on Horseradish Chive Yukon Gold Potato Purée, Champagne Tarragon Sauce 28
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Sautéed European Dover Sole Almondine or Meuniere 36.50 |
Saffron Poached Maine Lobster and Seared Sea Scallops with Cèpe Celeriac Purée,
Chive Essence 34 |
Alaskan Halibut "Confit" with Braised Leeks, Asparagus & Portobello Mushroom Ragout, Raosted Shallot Sauce & Gingered Onion Preserves 26
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Potato & Tarragon Crusted Atlantic Salmon on Homemade Basil & Garlic Fettuccine,
Provençal Pistou Essence 26
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Crispy Phyllo Harvest Basket of Roasted Spring Vegetables 18 |
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"Napoleon" of Crispy Almond Tuile Cookies, Fresh Raspberries and Passion Fruit Cream |
Madagascar Vanilla Scented Crême Brulée - A Silky Rich Custard |
"Marquise" - Bittersweet Chocolate & Praline Parfait with Black Currant Surprise |
Crispy Coconut Tulip with Amaretto Ice Cream 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 & White Chocolate Mousse
and Bittersweet Valrhona Chocolate Sorbet |
"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
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Selection of American Artisan and Imported Cheeses
3 pieces: 9
4 pieces: 10
5 pieces: 11
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Dessert Selections: 8.75 |
2008 |
Michael R. Maddox/Susan K. Maddox Chef Proprietors Le Titi de Paris French Restaurant Arlington Heights, IL |
