Benoit Menu

mignonette sauce, .half dozen.

gratinee.

lucien tendret's recipe since 1892.

garlic & parsley butter, (half dozen.)

pearl onions & orange chutney, toasted parisienne brioche

cornichons & dijon mustard.

celery root/apple remoulade, herbs, lemon & extra virgin olive oil.

frisee, lardons, poached egg.

avocado, egg, bacon, chicken, blue cheese dressing.

slow cooked endive & orange.

fennel, sweet onions, meyer lemon & lavender.

for two, garlic cloves, pommes frites.

calf’s liver, lyonnaise potatoes, slow-simmered onions.

watercress salad.

bordelaise sauce.

cheeseburger, pommes frites.

nantua sauce.

traditional recipe.

veal sweetbreads, chanterelles, carrots.

haricots verts, shallots.

yukon gold mashed potatoes.

roasted beets, goat cheese & hazelnuts, cauliflower florets, american caviar, organic barley & wild mushrooms, egg mayo, daurade tartare, smoked herring, fingerling potato salad, cod brandade, beef s