La Cachette De La Plage menu

Terrine De Foie Gras D’ Oie

Goose liver mousse from an original provencale recipe where the mousse is infused cream, butter, cognac and a splash of cointreau. We add black truffle oil.

Soupe A L’oignon Gratinee

Double beef consomme with a reduction of oven roasted onions and white wine finished with a parmesan crouton and swiss cheese, oven baked.

Bisque De Homard A La Maison

Lobster bisque richly enhanced with cream, sweet butter, white wine and a touch of harvey’s bristol cream sherry.

Escargot De Bourgogne Au Champagne

Burgundy helix snails cooked in a broth of wine and champagne, with a green chartreuse butter with garlic, shallots and walnuts.

Crevettes Provencales

Wild caught american shrimp sauteed in a traditional provencale sauce of fresh tomato concassse with garlic and chopped parsley.

Grande Noix De Saint Jacques

Fresh large deep sea scallops, wrapped with pastrami style goose breast, pan seared and flamed with cognac, dark balsamic glaze.

Cuisses De Grenouille A La Parisienne

Frog legs cooked in the parisienne style, with butter and garlic and a splash of white wine, sauteed and finished with a fresh parsley sauce.

Galette De Crabe

Super lump, lump and backfin crab meat, spiced and seasoned, pan seared and oven finished, garnished with with green peppercorns and dijon.

Cuisse De Canard Confit

Duck leg confit, traditionally cooked in its own juices, flavored with juniper berries, served warm with a swiss lingonberry conserve.

Rognons D’ Agneau

Lamb kidneys, sauteed with shallots, flamed with cognac, finished with a reduction of demi-glace and touch of aged sherry vinegar.

Ris De Veau De Lait A L’ancienne

Veal sweetbreads in the traditional manner with a sauce reduction of demi-glace, aged madeira wine and essence of black truffles.

Salade Au Fromage De Chevre

A warm medallion of french goat cheese mesclun, walnuts and a fresh raspberry vinaigrette.

Salade Au Brie Avec Poire

Oven warmed brie encrusted with toasted almonds, port infused pear, mesclun passion fruit vinaigrette.

Pate Campagne

Course country pate infused with armagnac brandycornichons and dijon.

Poitrine D’oie Fume

Smoked and cured pastrami style sliced breast of american goose.

Gravlaks Of Scottish Salmon

House cured with dill and vodka, topped with mujjol caviar.

Aile De Raie Au Beurre Noir (Deep Sea Skate)

This fish has delicate and lean white sweet meat which flakes off in long separate strands, we dust it lightly with rice flour, pan sear it with capers, butter and a dash of white wine.

Gratin De Coquilles Saint Jacques

Large deep sea scallops pan seared with armagnac, poached with mushrooms in white wine. Finished under the broiler with fresh panko crumbs, creme fraiche and gruyer cheese.

Filet d’ Autruche

Fan filet of american farm raised ostrich. This very flavorful meat, very low in calories and fat, is pan seared and finished rare like tuna for tenderness, garnished with a fresh cranberry gastrique

Supreme De Poularde Farcie Au Truffes

Breast of a plump and tender hen chicken prepared in the french demi-deuil method with black truffles under the breast skin, stuffed with spinach and grape tomatoes, oven roasted.

Coq Au Vin Rouge

A traditional bistro dish, chicken marinated in a good red wine, old vine zinfandel, oven braised with mushrooms, shallots, bacon, thyme and rosemary. Dash of cognac to finish.

Poulet A L’indienne

Chicken curry recipe from french indo china, medium hot and spicy, saffron rice, green mango chutney, hot indian lime pickle and a spicy green chille pickle.

Magret De Canard Aux Cerises

Breast of young duckling, pan seared to crisp the outer skin, then oven roasted rare to medium rare, carved and topped with a compote of black cherries infused with framboise.

Pot Au Feu, Queue De Boeuf

One of the national dishes of france. Recipes vary by region, we use flavorful oxtail slow braised in a rich beef bullion and oregon pinot noir wine, served with the aromatic broth and oven roasted r

Porc A La Flamande Au Madere

Mid western very lean pork tenderloin, split and filled with wine marinated red cabbage, dried fruits and juniper berries, covered in puff pastry and oven baked. Madeira wine sauce.

Caille Flambee Au Cognac

Whole marinated quail, butter-flied, pan seared under a brick, flamed with cognac and oven finished. Demi-glace infused with essence of black truffles.

Civet De Lapin

Farm raised tender rabbit marinated in and braised with a rich red wine from the cahors region in france. Served in the reduced sauce with baby onions, cremini mushrooms and pancetta. Recipe from jea

Fois De Veau Saute Au Vinaigre De Framboise

Fresh cut calves liver, quickly pan sauteed to pink, flamed with brandy and a touch of raspberry vinegar. Finished with demi glace reduction. With shallots, and an aged dry madeira wine from funchal.

Gigot D’ Agneau

Boneless leg of spring lamb, rubbed with olive oil, rosemary, garlic and black pepper. Freshly oven roasted for each order, finished only medium rare to rare. Served with a house made fresh mint sauc

Dodine De Mousse Au Chocolat Noir

Deep chocolate mousse over a chocolate ganache then covered with a very dark swiss bittersweet chocolate.

Tarte Au Beurre

Family heritage recipe from milford ontario, sweet butter tart served with a scoop of haagen-daze vanilla ice cream.

Creme Brulee

French traditional baked custard, double cream, vanilla, eggs and sugar. Topped with caramelized sugar.

Tarte Au Jus Frais De Citron

A parisian original - fresh lemon juice tart made with only cream, eggs, sugar and fresh squeezed lemon juice.

Tarte Cerise A L’ Aigre-Doux

Old fashioned cherry pie made with michigan sour cherries demerara sugar. Topped with creme- fraiche.

Souffles

All souffles are flavored with first quality liqueur. $10.00 supplement.

Coffee

Espresso

Cappuccino

Perrier

Spring Water

Pellegrino

Tea

English Stilton

Britain’s historic natural blue veined cheese. The king of english cheese. Made for 300 years exclusively in the counties of leicestershire, nottinghamshire & derbyshire. Served with walnuts and a pe

Cheddar

From canada, well aged black diamond.

Port Salut

French semi soft trapist cheese.

Havarti

Danish, semi soft, buttery and mild.

Saint Andre

French triple cream cheese.

Chaumes

French, soft, mild and supple cheese.

Gouda

From holland, medium soft and smoked.

Brie

Traditional 60% cream cheese from france.

Point Reyes Blue

Californian handmade raw milk farmstead cheese from the cheese makers own holstein cows. Cured for three weeks and aged a minimum of six months. Tastes creamy and full flavored, very rich.

Roth Kase Buttermilk Blue

Northern italy, famous cows milk cheese, salt content 2%. A mild, tasty, creamy gorgonzola.

Gorgonzola Dulcelatte

Monroe wisconsin, fresh, raw, jersey cows milk handmade cheese, shelf cured over 60 days. Extra creamy and evenly distributed blue veins.

Contorel Blue D’auvergne

Massif central, france, cows milk cheese. Ripened in humid caves, well marbled and supple. Tastes strong to piquant, pastoral, grasses and wild flowers.