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![]() Lunch Lunch Express Dinner Tasting Menus ![]() Wine Dinner Private Events Le Titi Special Events ![]() |
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| Hudson Valley Foie Gras & Perigord Truffle Terrine with Balsamic Vinegar Glazed Onion Confit, Pomegranate Molasses, Homemade Toasted Brioche 16 |
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Home Smoked Norwegian Salmon with Capers, Onions, Eggs |
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Chilled Vegetable Mosaic Terrine of Broccoli, Cauliflower, Carrots, and Wild Mushrooms with Sweet Tomato Chutney 8 |
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Assiette of Homemade Pork, Country, Rabbit Rillette, Duck Patés & Dried Sausages with Autumn Fruit & Raisin Chutney and a Duo of Mustards 9 |
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American Sturgeon Caviar with "Traditional Garnishes", Crème Fraiche and Whole Wheat Blinis 48 |
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Asian Spiced Pork Belly, Slow Braised "Confit" on Garlic Thyme Potato Purée, Natural Jus 9 |
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Crispy Beggar's Purse of Shredded Duck Confit, Mushrooms, Leeks, Provençal Brie and Red Onion Marmalade with "Door County" Cherry Reduction 9 |
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Seared Canadian Foie Gras on Homemade Herb Brioche with Wilted Spinach, Quail Egg and Brandied Peach, Apricot & Raisin Chutney 16 |
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Crispy Layered Tart of Vine Ripened Tomatoes, Caramelized Onions, and Normandy Boursin Cheese, Tomato Ginger Essence 8 |
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| Maine Lobster Bisque 8 |
| Butternut Squash & Thyme Soup 6 |
| Velouté of Wild Mushroom & Thyme 6 |
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Watercress and Field Greens with Toasted Goat Cheese, Bacon, Poached Pear, |
| Caesar Salad with Parmesan/Thyme Crisp 6.50 |
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Mesclun Green Salad of Boston, Frisee & Red Leaf with Julienned Carrots, French Green Beans, Hearts of Palm, Grape Tomatoes & Honeyed Tarragon Vinaigrette 6.50 |
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Asian Field Greens with Dried Cranberries, |
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Oven Roasted Pork Tenderloin |
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Grilled Filet of Beef with Zucchini, Yellow Squash and Gorgonzola Cheese Galette, Chassuer Sauce 30 |
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Combination of Oven Roasted Australian Rack of Lamb and Muscovy Duck Confit with Choucroute and Infused with Orange Cognac Essence 32 |
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Hunter's Trilogy of New Zealand Venison au Poivre, Wild Boar, Cranberry/Shiraz Sausage & Semi-Boneless Quail with Porcini Mushroom Mousse and Pepperade with Blueberry Grand Veneur 33 |
| Oven Roasted Breast of Chicken stuffed with Provençal Brie, Sun-Dried Tomatoes, Homemade Pesto on Angel Hair Pasta, Green Peppercorn Sauce 19 |
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Crispy Veal Sweetbread on Garlic Scented Wilted Spinach with Forestiere Sauce 22 |
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Sautéed Golden Tilapia and Black Tiger Shrimp with Mediterranean Inspired Couscous, Champagne Caviar Sauce 26 |
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Sautéed European Dover Sole Almondine or Meuniere 36.50 |
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Saffron Poached Maine Lobster and Seared Sea Scallops |
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Crispy Herb & Potato Crusted Corvina Bass with Wilted Bok Choy and Savoy Cabbage, Garden Ripened Tomato & Fennel Nage 28 |
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Grilled Atlantic Salmon on Hickory Smoked Bacon and Thyme Infused French Green Lentils with Garden Lemon Balm Essence 24 |
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Crispy Phyllo Harvest Basket of Roasted Autumn Vegetables 19 |
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"Napoleon" of Crispy Almond Tuile Cookies, |
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Madagascar Vanilla Scented Crème Brulée - A Silky Rich Custard |
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Ambrosia - Oozy, Warm Bittersweet Chocolate Cake |
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Manjari: Bittersweet Chocolate Parfait with Raspberry Crème Brulée and Velvety Chocolate Dusting |
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Warm Banana & Walnut Bread "Pudding" with Meyers Dark Rum Ice Cream and Caramel Chocolate Sauce |
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"Marquise" Valrhona Dark Chocolate & Hazelnut Praline "Crunch" Gateau |
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Warm Georgia Pecan & Toasted Coconut Caramel Tart with Tahitian Vanilla Ice Cream |
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Barlett Pear Tart "Normandy Style" with Honey Lavender Ice Cream |
Trilogy of Desserts: Bittersweet Chocolate Gateau, Crème Brulée, and Raspberry Sorbet |
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Selection of American Artisan and Imported Cheeses |
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Soufflés: |
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Dessert Selections: 8.75 |
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Michael R. Maddox/Susan K. Maddox Chef Proprietors Le Titi de Paris French Restaurant Arlington Heights, IL |
