Le Titi de Paris Menu

""Napoleon"" of Crispy Almond Tuile Cookies, Fresh Raspberries and Passion Fruit Cream

Tahitian Vanilla Scented Crème Brulée - a Silky Rich Custard

Ambrosia

oozy warm bittersweet chocolate cake with almond praline ice cream

Sticky Toffee 'pudding'

with madagascar vanilla bean ice cream

Opera ""piano""

layers of chocolate and praline cream, espresso ganache

Create Your Own Trio of Sorbet

with assorted fresh berries choose from: mango, green apple, citrus, passion fruit, coconut, blood orange, raspberry chocolat.

Trilogy of Desserts

tahitian vanilla scented crème brulée, espresso & bittersweet chocolate gateau & dulce de leche ice cream

Michael's Pecan & Caramel Tart

with dulce de leche ice cream

Seared Balsamic Vinaigrette Beef Tenderloin

Mushroom Crusted Chicken Breast

Sesame Crusted Black Tiger Shrimp

Sautéed Golden Tilapia

Grilled Atlantic Salmon

Nut Crusted Pork Tenderloin

Ravioli of Shredded ""house Smoked"" Pork Loin, Wild Mushrooms & Sun-dried Tomatoes On Choucroute, Boursin Cheese Essence

Whole Wheat Tart

with shitake mushrooms, grilled asparagus, shallots & michael's homemade bacon ragout, mache lettuce & shaved pecorino cheese

Seared Sea Scallops On Swiss Chard

with wasabi vinaigrette & flying fish caviar sauce

Seared Canadian Foie Gras On a Homemade Herb Brioche, Rhubarb, Cherry & Gold Raisin Compote

""Napoleon"" of Crispy Almond Tuile Cookies, Fresh Raspberries and Passion Fruit Cream

Madagascar Vanilla Scented Crême Brulée - a Silky Rich Custard

""The Clown""

bittersweet chocolate mousse with brandied cherries

Michael's Pecan & Caramel Tart

with dulce de leche ice cream

Ambrosia

oozy warm bittersweet chocolate cake with almond praline ice cream

Opera ""piano""

layers of praline cream, toasted hazelnut biscuit and bittersweet chocolate espresso ganache

Sticky Toffee 'pudding'

with madagascar vanilla bean ice cream

Amuse Bouche

Ahi Tuna & Atlantic Salmon Tartare

with spicy lemon-ginger vinaigrette, oriental seaweed salad, crispy dill flatbread '06 commanderie de la bargemone rosé

Crispy Veal Sweetbreads On Wilted Spinach

with lobster tarragon essence '04 albert mann riesling grand cru schlossberg (alsace)

Ravioli of Wild Mushroom, Shredded Duck Confit

with sun-dried tomatoes, ginger, red onion & cherries, orange cognac infusion '04 dom. chandon de brialilles savigny-les-beaune 1er cru

Green Apple Sorbet

Seared Filet of Beef

with seared canadian foie gras & sweet tomato chutney, natural ju '03 perata vineyards cabernet sauvignon (yountville)

Global and American Artisan Cheeses

warre's 10 year old tawny porto (portugal)

Caramelized Peach & Apricot ""upside Down Gateau"", Ginger Ice Cream '03 Paeonia Late Harvest Pinot Blanc or

Flourless Bittersweet Chocolate Gateau

with raspberry preserves & white chocolate mousse glunz estate raspberry wine with grape brandy

Mingnardises

Velouté of Wild Mushroom & Thyme

Mesclun Green Salad

with ruby red & golden pickled beets, haricot vert, laura chenel goat cheese, roasted shallot vinaigrette

Pistachio Crusted Atlantic Salmon On Savoy Cabbage, Mango Basil Sauce

'06 commanderie de la bargemone rosé (provence)

Filet of Beef Au Poivre, Cognac Peppercorn Sauce

Asian Spiced Pork Tenderloin, Three Cheese & Thyme Polenta, Orange Cilantro Infusion

Sautéed Sea Scallops, Provencal Style

shallots, garlic, garden tomato, basil & white wine) on homemade fettuccine. '05 regis cruchet vouvray demi-sec (loire valley or '03 perata vineyards cabernet sauvignon (yountville)

Trilogy of Desserts

tahitian scented crème brulée, homemade ice cream & bittersweet chocolate & espresso gateau glunz estate raspberry wine with grape brandy

Mixed Seasonal Greens

with honeyed vinaigrette

Caesar Salad

with parmesan/ thyme crisp

Lobster Bisque

Velouté of Wild Mushroom & Thyme

Spring Asparagus Soup

Asian Field Greens, Fresh Strawberries, Caramelized Walnuts, Crumbled Gorgonzola Cheese, Aged Balsamic Vinaigrette

Ravioli of Shredded ""House Smoked"" Pork Loin, Wild Mushroom & Sun-dried Tomatoes On Choucroute, Bour

Seared Sea Scallops On Swiss Chard, Wasabi Vinaigrette, Flying Fish Caviar Sauce

Watercress and Field Greens

with toasted goat cheese, bacon, poached pear, red grape tomatoes, raspberry vinaigrette

Spring Asparagus Soup

Velouté of Wild Mushroom & Thyme

Lobster Bisque

Caesar Salad

with parmesan/thyme crisp

Mixed Seasonal Greens

with honeyed vinaigrette

Napoleon of Spring Greens and White Asparagus, marinated Artichokes, Vine Ripe Tomatoes, Peppercress, Roasted Shallot Vinaigrette

Asian Mesclun Greens, Candied Walnuts, Fresh Strawberries, Crumbled Gorgonzola, Aged Balsamic Vinaigrette

Watercress and Field Greens

with toasted goat cheese, bacon, poached pear, red grape tomatoes, raspberry vinaigrette

Soufflés

Grand Marnier

Chocolate

Raspberry

Apricot

Pear/ Passion Fruit

Seared Spiced Elk Loin Carpaccio

with garlicky red & yukon gold potato salad, arugula salad

Home Smoked Norwegian Salmon

with traditional garnish

Chilled ""spring Roll"" of Maine Lobster, English Cucumber, Mango, Carrot Angel Hair

with a passion fruit fennel coulis

Terrine of Canadian Foie Gras, Thyme & Perigord Black Truffle

with petite salad, brandied peach chutney

American Sturgeon Caviar

with crème fraiche & whole wheat blinis

Breast of Chicken

with spinach, brie, pesto & sun-dried tomatoes, angel hair pasta, portobello mushroom reduction

Grilled Atlantic Salmon, Homemade Fettuccine, Vine Ripe Tomatoes, Caper & Artichoke Vinaigrette

Basil & Toasted Peanut Crusted Pork Tenderloin, Triple Mustard Spaetzle, Brandied Peach Essence

""Bresaola Style"" Grilled Tenderloin of Beef, Oven Roasted Fingerling Potatoes, Red Onion & Cilantro Marmalade

Asian Spiced Muscovy Duck, Breast & Confit, Orange/ Cognac Essence

Black Tiger Shrimp and Maine Lobster

with celeriac and cèpe puré, saffron/chive sauce

Sautéed Dover Sole Almandine or Meuniere

Crispy French Phyllo ""brique"" of Spring Vegetables, Roasted Tomato Infusion

Sautéed Breast of Chicken

with spinach, brie, and sun dried tomatoes, forestiere sauce

Basil & Toasted Peanut Crusted Pork Tenderloin, Triple Mustard Spaetzle, Brandied Peach Essence

Muscovy Duck Two Styles

""slow cooked"" marinated duck confit & five spiced breast, braised red cabbage, orange cognac reduction

Trilogy of Veal

wild mushroom veal loin, crispy veal sweetbreads and ""3 hour braised"" veal ""cheeks"" with horseradish & chive potato purée, calvados essence

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

""Tandoori Scented"" Australian Rack of Lamb, French Green Lentils, Mango Basil Chutney & Natural Jus

Pan Seared Atlantic Salmon

with wilted bok choy, vine ripe tomato, caper & artichoke vinaigrette

Prosciutto Wrapped Wild Striped Bass

with fennel and red onion ""warm salad"", basil, blood orange & balsamic reduction

Alaskan Halibut ""confit""

with braised leek & portobello mushroom ragout, preserved onion, lemon thyme infusion

Sautéed European Dover Sole Almandine or Meuniere

Saffron Poached Maine Lobster and Seared Sea Scallops

with cèpe celeriac purée with a chive essence