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November Tasting Menu
Our plates are all similar in size and and the menu is designed so that you can create your own dining experience,
To Begin, In Between, And To Finish are suggestions only. Two or four courses, depending on your appetite, work just as nicely .
Please ask your server for suggestions or if you are interested in having any of the menu items as a main course portion.

To Begin

Cream of Cauliflower Soup accompanied by Poached Oysters and Salmon Roe 9.5
CHAMPAGNE Brut Paul Laurent NV 15/gl

Nantucket Bay Scallops with a Salad of Apples, Candy Striped Beets and a Sherried Mayonnaise 15
GEWURTZTRAMINER/CHARDONNAY, "Estival", Viñedo de los
Vientos, Uruguay 2008 10/gl

L&E Reuben with Toasted Pumpernickel and a Horseradish Creme Fraiche 9.5
ROSE, Mulderbosch, South Africa 2008 8.75/gl

Parisian Salad of Smoked Salmon, Frisee and French Beans served with a Poached Farm Egg 11.5
BEAUJOLAIS, “Le Vissoux” Pierre Chermette 2008 8.5/gl

In Between

Pan Seared Atlantic Skate Wing with Buluga Lentils, Pancetta and Lobster 14
SPARKLING Rose, Gruet Vineyards, New Mexico NV 13/gl

Spicy Gingered Shrimp “Scampi” with Papaya, Orange and Jicama Salad 12.5
SAUVIGNON BLANC, Forefathers, New Zealand 2008 9.5/gl

Pan Seared Halibut with a Smoked Cod Chowder and Crispy Duck Bacon 14
CHARDONNAY, Domaine Talmard, Macon, France 2008 8.5/gl

“Surf and Turf” of Lobster and Braised Pork Belly with a White Bean Ragout Market$
REISLING Thomas Schmitt, Mosel 2007 9/gl

To Finish

Oven Roast Thigh of Chicken with Preserved Lemon and Rosemary.
Truffled, Salted Mashed Potatoes and Brussels Sprout Leaves 11
COTES DU RHONE Ferme Du Suzon, France 2007 7/gl

Risotto with Duck Confit, Chestnuts and a Salad of Red Wine and Poached Pears 12.5
PINOT NOIR, Carmel Road, Monterey 2008 9.75/gl

Oven Braised Pork Cheek with Sweet Potato Gratin
and Sauce of Oak Aged Apple Vinegar 11.5
CABERNET SAUVIGNON, Atticus John, Napa Valley 2005 16 /gl

Daube of Beef with Horseradish Potato Croquettes and Creamed Spinach 12.5
CABERNET SAUVIGNON, Domaine Cantarelles, Costières de Nimes, France/ 05  7.75/gl

Loin Lamb Chop with a Fried Goat Cheese Polenta Cake andSauce of Red Wine, Olives and Fennel 15
MALBEC “Lancatay”, Huarpe, Argentina 2008 8/gl

Sides

French Green Beans 4.5
Sweet Potato Gratin 6
Roast Potato Hash 4
Horseradish Potato Croquettes 5
Crispy, Spicy French Fries 5

Vegetarian Menu Selections Available Upon Request

 

Tasting Menu  |   Bar Menu  | Wine List  |  Sunday Supper Menu

Restaurant L & E French 75 Bar | 860 526 5301 | 59 Main Street Chester, Connecticut 06412