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Escargots |
Facon
Bourguignone in Puff Pastry Vol Au Vent |
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Shrimp
Cocktail |
Jumbo
Gulf Shrimp, Traditional Cocktail Sauce |
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Quail |
Stuffed
with Foie Gras and Black Truffles
Granny Smith Apples, Apple Cider Emulsion |
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Foie
Gras |
Pan
Seared Foie Gras, Lychees Balsamic-Sake Reduction |
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Caviar |
Russian
Beluga 30g served with Iced Stolichnaya Cristall and
Traditional Garnish |
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Tuna
Tartare |
Ahi
Tuna with Asian Dressing |
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Avacado |
Stuffed
with Jumbo Lump Crab, Mascarpone Cheese Sauce |
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Lobster
Bisque |
Lump Crab |
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Soup
Du Jour |
Chef's Daily Selection |
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Asian
Pear Salad |
Mustard
Greens, Smoked Applewood Bacon and Goat Cheese Crumbles |
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Romaine Salad
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Heart
of Romaine Lettuce, Parmesan Tuille, Caesar Style Dressing |
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Tomatoes |
Green
House Tomatoes, Red Onion, Roquefort cheese,
Mustard Vinaigrette |
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Romaine
Salad |
With
Parmesan Tuille Grilled Tarragon Croutons and an Anchovy
Pink Peppercorn Caesar Dressing |
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| Prime
Rib Eye |
Béarnaise
and Bordelaise Sauces |
| Center
Cut
Petit Filet Mignon
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Béarnaise
and Bordelaise Sauces |
| Center
Cut Filet Mignon |
Béarnaise
and Bordelaise Sauces |
| Prime
New York Strip |
Béarnaise
and Bordelaise Sauces |
| Rack
of Lamb |
Roasted
Colorado Prime Lamb, Lamb Jus |
| Lobster
Tail |
Cold
Water Lobster, Drawn Butter |
| Seabass |
Pan
Roasted Chilean Seabass, Ginger Lime Sauce, Celery
Root Puree |
| Tuna |
Blackened
Ahi Tuna Loin, Oven Dried Tomato Cream Sauce, Artichoke
Barigoule, Cheese Tortelloni |
| Duck |
Lacquered
Moscovy Duck Breast, Cognac Plum Sauce, Jasmin Rice |
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Accompaniments |
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Potatoes
Truffled Mashed Potatoes
Roasted Fingerling Potatoes
Twice Baked Potato
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Vegetables
Roasted Wild Mushrooms
Steamed Vegetables
Grilled Asparagus |
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| Chocolate
Whiskey Mousse Cake
Devils food Cake layered with whiskey
mousse,
covered in a dark and white chocolate band.
Served with Fresh Berries.
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| Mango
Mousse
French Vanilla Cake, Chopped Mango and Mango Mousse
Served with Raspberry Coulis and Fresh Berries
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| Triple
Chocolate
Devils food Cake Layered with Rich Dark Chocolate
Mousse, Delicate
Milk Chocolate and White Chocolate Mousse
Served with Chocolate Honeycomb and Edible Gold Flake
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| Boston
Crème
French Vanilla Cake Layered
with Captain Morgan Rum Pastry Cream,
and Ganache
Served with Chocolate and Edible Gold Flake
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| Baked
Alaska
Flamed tableside. Milk Choclate and Pistachio Ice
Cream
Atop a Vanilla Cake covered in Meringue
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| Classic
Crème Brulee
Traditional Baked Custard
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| Daily
Selection of Sorbets and Ice Creams
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Remy Martin, Louis
XIII |
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Remy Martin,
XO |
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Remy Martin,
V.S.O.P. |
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Martell, Cordon
Blue |
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Courvoisier,
Napoleon |
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Courvoisier,
V.S.O.P. |
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Hennessy,
V.S.O.P. |
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Hennessy,
Paradis | |
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Sempé, 1987
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Lapostolle,
XO | |
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Fonseca Bin
27 |
Sandeman Fine
Ruby |
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Fonseca Tawny 10
yr. |
Sandeman Founders
RSV |
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Taylor Fladgate 20
yr. |
Warrés 1977
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Rozes 10yr.
Tawny |
Rozes 1997
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Imperial
Cafe |
Phelps
Coffee |
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Tableside
extravaganza
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A house favorite
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Fine Cigars Also Available
Chef
Du Cuisine
Marcel
Chene
Pastry
Chef
Kathleen Killian
The
Fig Tree Restaurant
515
Villita
San Antonio, TX 78205
(210) 224-1976 |
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