La Cuisine offers an authentic selection of Bistro dishes drawn from the various regions of France.
Our menu focuses on unprocessed ingredients. We use local, domestic, grass-fed, antibiotic free meat and poultry when available.
Executive Chef Patrice Perron, Elodie Guinard Perron, and the entire team wish you Bon Appetit!

GLUTEN FREE   GLUTEN FREE POSSIBLE

APPETIZERS

PEAR MASCARPONE PURSES
WITH A WALNUT CREAM SAUCE TOPPED WITH CRISPY PROSCIUTTO 19

CRAB STUFFED SHRIMP
THREE JUMBO SHRIMP STUFFED WITH LUMP CRAB, ARUGULA, FINISHED WITH TARRAGON LEMON BUTTER 25

FROG LEGS
PAN FRIED FROG LEGS WITH LEMON, GARLIC AND PARSLEY 18

ESCARGOTS IN GARLIC BUTTER, 6 OR 12
IMPORTED BURGUNDY SNAILS BAKED IN GARLIC BUTTER 13/21

STEAK TARTARE
SEASONED HAND CUT FILET COOKED UNILATERAL, SERVED WITH DIJON, CAPERS, SHALLOTS AND TOPPED WITH A FARM FRESH EGG YOLK WITH GRILLED BAGUETTE 20

SEARED FOIE GRAS
SEARED GRADE A MOULARD DUCK LIVER SERVED WITH A HOMEMADE GINGERBREAD AND FRESH FRUIT COULIS 23

GARLIC
WHOLE GARLIC BULB ROASTED IN EXTRA VIRGIN OLIVE OIL 7

PAN SEARED SCALLOPS
THREE U10 SCALLOPS SERVED WITH SAUTEED SPINACH, HOUSE CURED BACON, BALSAMIC GLAZE 28

SOUPS & SALADS

GRATINÉE À L’OIGNON
TRADITIONAL FRENCH ONION SOUP TOPPED WITH BAGUETTE CROSTINI AND MELTED SWISS CHEESE 11

PARMESAN SOUP EN CROUTE
PARMESAN SOUP TOPPED WITH A PUFF PASTRY CRUST 13
(PLEASE ALLOW 12 MINUTES)

PROSCIUTTO SALAD
SPINACH, SHAVED CRISPY BRUSSEL SPROUTS, GOAT CHEESE, GREEN APPLES, ALMONDS, QUINCE PASTE VINAIGRETTE 18

LA CUISINE CAESAR SALAD
CHOPPED ROMAINE LETTUCE, BAKED BAGUETTE CHIP & SHAVED PARMESAN CHEESE 11

MIXED GREENS
BALSAMIC, QUINCE PASTE OR TARRAGON DRESSING 8

TO SHARE

CHEESE BOARD
THREE IMPORTED FRENCH CHEESES 16

CHARCUTERIE BOARD
OUR SELECTION OF THREE CURED MEATS 19

ENTRÉES

CHEF SPECIALITIES

DUCK MAGRET AND RISOTTO
SLICED CULVER FARM DUCK BREAST SERVED WITH A ROASTED TOMATO AND COMTE CHEESE RISOTTO, GLAZED TRI-COLOR CARROTS FINISHED WITH A CHERRY BEURRE BLANC 42

BEEF BOURGUIGNON
TRADITIONAL BURGUNDY BEEF STEWED IN A RED WINE SAUCE WITH CARROTS AND PEARL ONIONS, SERVED ON TOP OF FRESH FETTUCCINE 30

HALIBUT WITH STUFFED MUSSELS
HALIBUT FILET SEARED WITH STUFFED MUSSELS RISOTTO, LEMON BASIL BEURRE BLANC 42

CASSOULET
HEARTY FRENCH STEW WITH WHITE BEANS, SAUSAGE, DUCK CONFIT AND HOUSE CURED PORK BELLY, FINISHED WITH WALNUT OIL 30

SWORDFISH
PAN SEARED SWORDFISH WITH POTATO LYONNAISE, OLIVE TAPENADE AND A TARRAGON BEURRE BLANC 34

CHICKEN AIRLINE BREAST
SERVED ON TOP OF FRESH FETTUCCINE WITH A CRIMINI MUSHROOM DEMI GLACE 27

MUSHROOM TAJINE
SIMMERING OF BARLEY, WITH SEASONAL MUSHROOMS, SPINACH, WALNUTS AND BRIE CHEESE, IN A MUSHROOM BROTH 25


TO ENSURE THE BEST EXPERIENCE FOR EACH GUEST, PLEASE NOTE A COST OF $8 WILL BE ADDED FOR SPLIT-PLATE ENTREES

A LA CARTE

HAND CUT BEEF FILET MIGNON
8oz PREMIUM BLACK ANGUS CENTER CUT BEEF FILET MP

16oz RIB EYE 38

16oz NEW YORK STRIP 38
ENHANCE YOUR STEAK WITH THE FOLLOWING:
FOIE GRAS +19
MUSHROOMS +6
WILD CAUGHT LUMP BLUE CRAB +10

BONELESS BEEF SHORT RIBS
BRAISED BEEF SHORT RIBS SERVED WITH A SWEET CHILI AND GINGER SAUCE 33

GRASS FED SPRING RACK OF LAMB
HERB AND DIJON MUSTARD CRUSTED NEW ZEALAND HALF RACK OF LAMB WITH A DEMI GLACE SAUCE 46

GENTLEMAN’S CUT PORK TENDERLOIN
8OZ PORK FILET WITH A WHOLE GRAIN MUSTARD CREAM SAUCE 32

GROUPER MEUNIERE
WILD CAUGHT GROUPER SEARED FILET, LIGHTLY BREADED AND SERVED WITH LEMON BROWN BUTTER MP

LC BURGER
FRESH, IN HOUSE GROUND BEEF, COOKED TO ORDER ON A BRIOCHE BUN WITH PEPPERCORN MAYO 23
CHOICE OF CHEDDAR OR SWISS CHEESE
FRENCH BLEU CHEESE +3
RACLETTE CHEESE +3
HOUSE CURED PORK BELLY +4
FRIED FARM EGG +2

CHOOSE ONE SIDE

FROM THIS SELECTION TO PAIR WITH THE ENTRÉES ABOVE (SORRY, NO SUBSTITUTIONS)

TRUFFLE FRENCH FRIES
GRATIN POTATOES
STEAMED BROCCOLI
VEGETABLE BAYALDI
TRUFFLE MASH POTATOES
SAUTÉED BRUSSEL SPROUTS WITH MELTED PARMESAN CHEESE +5

DESSERTS

FLOATING ISLAND 12
POACHED MERINGUE SERVED ON TOP OF CREME ANGLAISE, A SOFT VANILLA CUSTARD

HOMEMADE ICE CREAM 10
ASK FOR TODAY’S FLAVOR

SOUFFLE DU JOUR 12
PLEASE ALLOW 15 MINS

CRÈME BRÛLÉE 12
CREAMY CUSTARD TOPPED WITH CARAMELIZED SUGAR

MOUSSE AU CHOCOLAT 10

FLOURLESS CHOCOLAT TORTE 12
SERVED WITH A HOUSEMADE RASPBERRY SORBET, CREME ANGLAISE, AND CANDIED MINT

DESSERT WINES

FINE RUBY PORT, FLADGATE, PORTUGAL (3oz) 8.5
FINE TAWNY PORT, FLADGATE, PORTUGAL (3oz) 9.5
FINE TAWNY PORT, FLADGATE, 30YRS (3oz) 25
SAUTERNES, FRANCE (3oz) 12

COFFEE & TEA

REGULAR / DECAF COFFEE 3
ESPRESSO / DECAF ESPRESSO (OUR SELECTION OF GRAND CRU NESPRESSO PODS) 4
NOISETTE ESPRESSO (W/ MILK) 5
VIENNOIS ESPRESSO (W/ WHIPPED CREAM) 5
CAPPUCCINO 6
HOT TEA 2.5

CORK FEE $25 FOR WINE AND $40 FOR CHAMPAGNE – CAKE SERVICE FEE $3 PER PERSON
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS
FOR PARTIES OF 6 PPL OR MORE, A MINIMUM OF 20% GRATUITY WILL BE ADDED