Le Titi De Paris | Arlington Heights French Restaurant | French Cuisine | Dinner |Chef Michael Maddox


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Chilled Terrine of Hudson Valley Foie Gras and Perigord Truffles, Petit Salad,

Sherry Walnut Vinaigrette, Pomegranate Syrup 16

Home Smoked Norwegian Salmon with Capers, Onions, Eggs
& Homemade Sourdough Toast Points 10

Salmon & Ahi Tuna Tartare with Wasabi Citrus Crème Fraiche,

Spicy Lemon-Ginger Vinaigrette, Dill Tuilles 9

Maine Lobster & Dungeness Crab Martini with Avocado Coulis,

Dill Crème Fraiche and Flying Fish Caviar 11

American Sturgeon Caviar with "Traditional Garnishes", Crème Fraiche and

Whole Wheat Blinis 48

Wild Mushroom & Artichoke Ravioli with Wilted Spinach,

Portobello Mushroom Essence 8

Dill Crêpe with Rock Shrimp, Sea Scallop, Caramelized Fennel & Leeks,

Lobster Sauce 9

Seared Hudson Valley Foie Gras served with Thyme & Pecorino Polenta Ckae, Blackberry Madeira Wine Essence 16

Asian Scented Pork Belly, Sweet Potato Purée and Pickled Red Onions 9

Maine Lobster Bisque 8

Butternut Squash & Thyme Soup 6

Velouté of Wild Mushroom & Thyme 6

Split Pea & Hickory Smoked Bacon Soup 6

Watercress and Field Greens with Toasted Goat Cheese, Bacon, Poached Pear,
Red Grape Tomatoes, Raspberry Vinaigrette 9

Traditional Caesar Salad with Parmesan-Thyme Crisp

and Homemade Garlic Croutons 6.50

Mesclun Green Salad of Boston, Frisee & Red Leaf with Julienned Carrots, French Green Beans, Hearts of Palm, Grape Tomatoes & Honeyed Tarragon Vinaigrette 6.50

Asian Field Greens with Fresh Strawberries, Candied Walnuts,

Crumbled Gorgonzola Cheese & Aged Balsamic Vinaigrette 8.50

Oven Roasted Breast of Chicken with Brie, Spinach, and Sun-Dried Tomatoes, Roasted Shallot Essence 19

Pecan & Herb Crusted Pork Tenderloin, Potato Gnocchi,

Richmond Honey Cilantro Reduction 22

"Italian" Bresola Style Filet of Beef, Red Onion Marmalade,

Yukon Gold Potatoes, Chasseur Sauce 30

Combination of Oven Roasted Australian Rack of Lamb and Muscovy Duck Confit with Hummus and Mediterranean Couscous, Orange Rosemary Essence 32

"Slow Braised" Colorado Lamb Shank, Spring Pea & Thyme Risotto,

Carrot, Mushroom & Green Beans Ragout, Jus Natural 28

"Farmer's Plate": Semi-Boneless Quail with Porcini Mushroom Mousse & Veal Sweetbreads, Pheasant & Cognac Sausage, and Braised Beef Short Ribs,

Cognac Pepper Sauce 33

"Slow Cooked" Maine Monkfish, Parsnip, Thyme and Ginger Purée,

Roasted Yellow Pepper-Scallion Infusion 24

Sautéed European Dover Sole Almondine or Meuniere 36.50

Champagne Poached Maine Lobster and Seared Sea Scallop with Portobello Mushroom Infused Angel Hair Pasta, Chive Essence 35

Hazelnut Crusted Idaho Ruby Red Trout with Fingerling Potatoes,

Sun-Dried Tomato, Lemon, and Caper Sauce 24

Grilled Atlantic Salmon, Wilted Bok Choy and Savoy Cabbage,

Mediterranean Olives, Shallot Confit, and Basil Essence 26

Crispy Phyllo Harvest Basket of Roasted Vegetables 16

Coconut Tulipe with Raspberry, Mango, and Coconut Sorbets & Fresh Fruit 6

Madagascar Vanilla Scented Crème Brulée - A Silky Rich Custard 6

Ambrosia - Oozy, Warm Bittersweet Chocolate Cake
with Almond Praline Ice Cream 8.50

Spring Door County Normandy Tart

with Passion Fruit & Brandied Cherry Crème Chiboust 8

Warm Toasted Profiteroles

with Pistachio Ice Cream and Valrhona Chocolate Essence 8

"Gluten Free" Dark Chocolate Flourless Cake

with Raspberry & White Chocolate Bavarian Mousse, Amaretto Crème Anglaise 7.50

Opera "Piano" - Layers of Praline Cream, Toasted Hazelnut Biscuit

and Bittersweet Chocolate Espresso Ganache 8.50

Spring Almond "Shortcake" with Richmond Honey Lavender Ice Cream

and Strawberry, Orange and Tahitian Vanilla Compote 8

Warm Lemon and Poppyseed Gateau with Raspberry Sobert 7.25

Soufflés:
Lemon
Grand Marnier
Raspberry
Chocolate
Pear/Passion Fruit
Apricot
Pomegranate
$11

Selection of American Artisan and Imported Cheeses

3 pieces 8

4 pieces 10

5 pieces 12

Michael R. Maddox/Susan K. Maddox

Chef Proprietors

Le Titi de Paris

French Restaurant

Arlington Heights, IL