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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

Assiette of Duck Prosciutto with Arugula, Shaved Pear, Toasted Hazelnuts

& French Green Beans, Hazelnut Sherry Vinaigrette 10

Chilled "Spring Roll" of Maine Lobster, English Cucumber, Mango,

Carrot Angel Hair with a Passion Fruit Fennel Coulis 12

American Sturgeon Caviar with Crème Fraiche & Whole Wheat Blinis  48

Asian Scented Crispy Pork "Belly" on Choucroute, Green Peppercorn Sauce   9.50

"Michael's 2008 National Pork Board Signature Recipe"

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

Seared Canadian Foie Gras on Homemade Herb Brioche with Wilted Spinach,

Purple Plum & Red Rhubarb Compote  16

Whole Wheat Tart of Grilled Spring Asparagus, Shitake Mushrooms, Leeks,

Bell Peppers & Pecorino Cheese, Vine Ripened Tomato & Ginger Essence    8.50

Maine Lobster Bisque   8
Spring Asparagus Soup   6
Velouté of Wild Mushroom & Thyme 6

Watercress and Field Greens with Toasted Goat Cheese, Bacon, Poached Pear,

Red Grape Tomatoes, Raspberry Vinaigrette 9

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

Sautéed Breast of Chicken with Spinach, Brie & Sun-Dried Tomatoes,

Green Peppercorn Sauce  19

Peanut & Thyme Crusted Pork Tenderloin with Braised Red Cabbage ,

Brandied Peach & Ginger Sauce  21

        "Bresola Style" Grilled Filet of Beef, Oven Roasted Fingerling Potatoes,                 Red Onion & Cilantro Marmalade  30

Oven Roasted Australian Rack of Lamb, French Green Lentil & Fava Bean Ragout, Tamenade Essence  28

        Duo of Asian Spiced Duck Breast & Duck Phyllo Surprise with Balsamic Onions & Brie on Mediterranean Cous Cous, Pomegranate Sauce   27

           Seared New Zealand Venison Loin, Spring Onion & Sweet Corn Galette,

Black Currant Reduction   30

Seared Italian Prosciutto Wrapped Wild Striped Bass

on Horseradish Chive Yukon Gold Potato Purée, Champagne Tarragon Sauce   28

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

Potato & Tarragon Crusted Atlantic Salmon on Homemade Basil & Garlic Fettuccine,

Provençal Pistou Essence   26

Crispy Phyllo Harvest Basket of Roasted Spring Vegetables  18

"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

Sticky Toffee & Toasted Pecan Pudding

with Caramel Sauce & Tahitian Vanilla Ice Cream

Selection of American Artisan and Imported Cheeses

3 pieces: 9

 4 pieces: 10

  5 pieces: 11

Dessert Selections: 8.75

2008

Michael R. Maddox/Susan K. Maddox

Chef Proprietors

Le Titi de Paris

French Restaurant

Arlington Heights, IL

 
 
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