Osetra Caviar Osetra Aquitaine Caviar (30 grams) served with Corn Blinis, Capers, Onions and Sour Cream.
140.00
Roasted Red Beet Tower
Roasted Red Beet, Avocado and Heirloom Tomato Tower served with Beet Jus, a Touch of
Cumin, Feta Cheese and Raviolinis.
14.00
Provençal Fish Soup served with Rouille, Parmesan Cheese and Croutons on the side.
15.00
Crab and Lobster Bisque
Non-Dairy Dungeness Crab and Lobster Bisque served with Rouille and Croutons.
(Lightly creamed upon request).
18.00
Roasted Bartlett Pear
Roasted Bartlett Pear with Melted Gorgonzola and Baby Arugula, sprinkled with Pomegranite
Balsamic Glaze.
16.00
Napoléon of Foie Gras
Layers of Sautéed Foie Gras, Foie Gras Terrine and thin Caramelized Puff Pastry served with
Black Fig Relish and a Muscat Grappe Sauce with Verjus.
25.00
Terrine of Foie Gras
Jean-François’ Duck Foie Gras Terrine, seasoned with Sauternes and Black Pepper, served
with Brioche Toast and a Rhubarb-Goji Berry Jam.
25.00
Sautéed Foie Gras
Fresh Sauteed Foie Gras served with Date Apple Honey Filo Crisp and Huckleberry-Verjus Coulis.
25.00
Homemade Squash Raviolis
With an orange chili-ginger sauce and citrus jam
17.00
26.00
Escargots
Fresh Petit Gris Escargots served with small Mushroom Lasagna, Garlic Butter & Tapenade Jus
23.00
House Smoked Trout Salad
Marinated & Smoked Trout « Herring » Style and Warm Heirloom Potato, Wrapped in a House Smoked
Whitefish topped with Baby Frisée Salad.
19.00
House Smoked Salmon
House Apple Wood Smoked Organic Salmon served with Corn Blinis, Sour Cream, Caviar and Condiments
20.00
Ahi Tuna Tartar
Ahi Tuna Tartar spiced with Organic Korean Chile Paste and Coconut, served with Crispy Potato Waffles and Romaine Leaves
21.00
Blue Crab Tower Fresh blue crab with an Avocado & Heirloom Tomato Tower, Whole Grain Mustard Dressing with a touch of Cumin
20.00
Warm Lobster Salad
Maine Lobster Salad served Warm with a medley of Garden Vegetables, Artichoke Hearts
and La Cachette’s White Truffle Oil Dressing
25.00
Belgian Endive Salad Baby Belgian Endive and Hearts of Romaine Salad served with French Roquefort, Roasted Walnuts, Crispy Potatoes and La Cachette’s White Truffle Oil Dressing (Vegan upon request)
19.00
20% service charge added for parties of 8 or more
Split charge for appetizer - $4.00 › Split Charge for entrée-$6.00
Corkage $25.00 per bottle, $35.00 per Magnum, $15.00 per half bottle,
ALL CORKAGE LIMITED TO ONE BOTTLE FOR EVERY TWO GUESTS,
Corkage is not allowed for parties of 12 people or more and for Holidays
Sundays Open for Private Parties for Brunch or Dinner.
Chef’s Tasting Menu Five Course Menu $80, with wine $120 per person
Six Course Menu $90, with wine $130 per person Two person minimum - Not Available on Saturdays
La Cachette’s fish and seafood are selected
daily for their freshness and quality
Our sauce is 90% free of cream and butter for a lighter finish
App.
Entrée
Provençal Bouillabaisse Provençal Bouillabaisse served with Black Mussels, Clams and an assortment of Market Fish with a side of Rouille and Homemade Provençal Croûtons
30.00
Roasted Alaskan Halibut With Root Puree, Fava Beans and served with a Truffle Port Sauce
35.00
Seared Alaskan Black Cod With Mango and Papaya Relish, Passion Fruit Ginger Sauce and Grilled Ratatouille
35.00
Maine Diver Scallops Seared Maine Diver Scallops, Harissa-Lobster Emulsion, Tricolor Couscous with a hint of Mint, Raisins, Fresh Fava Beans & Peas
33.00
La Cachette purchases only the finest quality of
meat and poultry
Entrée
Pekin Duck “Two Ways” Duck Breast Marinated and Roasted with Ginger, Orange Zest, and an Orange Oil Sauce &Duck Leg Braised in Duck Orange Jus served with Braised Red Cabbage and Crispy Potatoes
37.00
Kurobuta Pork Shank Braised Kurobuta Natural Pork Shank with Dried Sour Cherries, Juniper Berries and Banyuls Vinegar Sauce served with Roasted Apples, Yukon Mashed Potatoes on the side
35.00
Squab “Two Ways” Roasted Farm Raised Squab with a Small Pastilla served with Braised Savoy Cabbage and a Black Olive, Date Jus, Toasted Almonds.
36.00
Veal Sweetbreads Sautéed Veal Sweetbreads with a Morel Port Sauce lightly creamed, served with a Provençal Beef Stew Raviolis
35.00
Roasted Venison Chop Served with Spaetzle, Organic Carrot Puree, Blueberry Jam and Cabernet Game Sauce with a Hint of Chocolate
38.00
Filet of Beef Natural Black Angus Filet of Beef topped with a Shallot Melt served with Puff Potatoes and Porcinis in a Pink Peppercorn Garlic Sauce.
39.00
Filet Rossini Natural Black Angus Filet of Beef topped with Sautéed Foie Gras served with a Port Morel sauce, Brioche Toast & Haricot Vert
50.00
New York Steak Grilled Natural Black Angus New York Steak topped with Melted Mixed Blue and Goat Cheeses in a Crushed Five Peppers Brandy Sauce served with Organic House Fries with Provençal Herbs.
38.00
Baby Rack of Lamb Roasted Farm Baby Rack of Lamb in a Dijon Horseradish Crust and Lemon Grass Ginger Jus served with Layered Grilled Vegetable
40.00
Weekly Country Dish
33.00
Cheese Plate Assortment of Imported Cheeses served with Walnuts and Warm Toast.
