La Cuisine presents classic Bistro cuisine inspired by the regions of France.
Our menu celebrates simple, unprocessed ingredients and we prioritize domestic, grass-fed, antibiotic-free meats and poultry whenever available.
We only use homemade beef tallow, clarified butter, or olive oil.
Executive Chef Tania Marie, owners Patrice & Elodie Perron, and the entire team wish you Bon appétit!

GLUTEN FREE   GLUTEN FREE POSSIBLE

APPETIZERS

PEAR MASCARPONE PURSES
WALNUT CREAM SAUCE, PEARS, CRISPY PROSCIUTTO, CANDIED WALNUTS 19

LEMON BRIE STUFFED SHRIMP
THREE JUMBO SHRIMP STUFFED WITH LEMON INFUSED BRIE CHEESE, TOSSED CITRUS SALAD, STRAWBERRY CITRUS CREME 25

FROG LEGS
PAN FRIED FROG LEGS, LEMON, GARLIC, PARSLEY 24

ESCARGOTS IN GARLIC BUTTER, 6 OR 12
IMPORTED BURGUNDY SNAILS BAKED IN HERBED GARLIC BUTTER 15/28

SEARED FOIE GRAS
SEARED GRADE A MOULARD DUCK LIVER, HOUSE MADE POUND BREAD, FRUIT COULIS 30

SOUPS & SALADS

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

PARMESAN SOUP EN CROUTE
GARLIC, POTATO, PARMESAN SOUP TOPPED WITH A PUFF PASTRY CRUST 14
(PLEASE ALLOW 12 MINUTES)

SOUPE DU JOUR 10

PROSCIUTTO SALAD
SPINACH, PROSCIUTTO, 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  11

MIXED GREENS
MIXED TENDER GREENS, GRAPE TOMATOES, HONEY CITRUS DRESSING 9

TO SHARE

CHEESE & CHARCUTERIE BOARD
THREE IMPORTED FRENCH CHEESES AND THREE CURED MEATS WITH ACCOUTREMENTS 38

GARLIC
WHOLE GARLIC BULB ROASTED IN EXTRA VIRGIN OLIVE OIL 9

ENTRÉES

BISTRO CLASSICS

POULET MAISON
CHICKEN AIRLINE BREAST, FRESH FETTUCCINE, MUSHROOM CHARDONNAY CREAM SAUCE 28

BEEF BOURGUIGNON
PEARL ONIONS, CARROTS, BURGUNDY SAUCE, MASH POTATOES 32

BONELESS BEEF SHORT RIBS
BRAISED BEEF SHORT RIBS, SWEET CHILI AND GINGER SAUCE, PICKLED CARROTS , PUREE MAISON 36

LA CUISINE STEAK FRITES 
9 OZ CENTER-CUT SIRLOIN, GARLIC-PARSLEY BUTTER, CRISPY SHOESTRING FRIES  37

PORK JARRET 
APRICOT & ROSEMARY GLAZED SHANK, HARICOT VERTS, BACON, GARLIC, APRICOTS 36

SWORDFISH
PAN SEARED SWORDFISH, SAUTEED RED POTATOES, OLIVE TAPENADE, LEMON BEURRE BLANC 32

DUCK CONFIT, GASCONY STYLE
BUTTERED WHITE BEANS, DUCK LEG CONFIT, HOUSE CURED PORK BELLY, ITALIAN SAUSAGE, THYME  32

VEGETABLE TAGINE
BARLEY, VEGETABLE MEDLEY, SPINACH, WALNUTS,MUSHROOM, BRIE 25

LC BURGER AND HOUSE FRIES
8oz IN HOUSE GROUND BEEF, COOKED TO ORDER ON A BRIOCHE BUN, PEPPERCORN MAYO, TRUFFLE PARMESAN FRIES 28
CHOICE OF CHEDDAR OR SWISS CHEESE
FRENCH BLEU CHEESE +5
RACLETTE CHEESE +4
HOUSE CURED PORK BELLY +5
SUNNY EGG +2

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

SIGNATURES DE LA MAISON

HAND CUT BEEF FILET MIGNON
8oz PREMIUM BLACK ANGUS BEEF FILET WITH PUREE MAISON MP

ENHANCE YOUR BEEF WITH THE FOLLOWING:
ROSSINI (SEARED FOIE GRAS) +25
SAUTÉED WILD MUSHROOMS +9
THREE SHIMP +10

GROUPER MEUNIERE
WILD CAUGHT GROUPER SEARED FILET, LIGHTLY BREADED, LEMON BROWN BUTTER, BROCCOLINI  34

GRASS FED SPRING RACK OF LAMB
ROASTED LAMB CHOPS, HERBED COUSCOUS, GLAZED CARROTS, DEMI GLACE, MINT 46

DUCK MAGRET RISOTTO
SLICED CULVER FARM DUCK BREAST , BLUEBERRY BRIE RISOTTO, GLAZED CARROTS, BEURRE BLEU 42

 

SIDES

“A LA CARTE”

TRUFFLE PARMESAN FRENCH FRIES 8
TRUFFLE PUREE MAISON 8
GRATIN POTATOES 7
BROCCOLINI 8
VEGETABLE BAYALDI 8

TO SHARE:
WILD MUSHROOM MEDLEY WITH BRIE MORNAY 15
SAUTÉED BRUSSEL SPROUTS WITH BACON, HONEY, SOY  13

DESSERTS

CRÈME BRÛLÉE 12
CREAMY CUSTARD TOPPED WITH CARAMELIZED SUGAR

SOUFFLE DU JOUR 13
PLEASE ALLOW 15 MINS

MOUSSE AU CHOCOLAT 12

FLOURLESS CHOCOLAT TORTE 14
SEASONAL BERRIES, FRUIT COULIS, CHANTILLY, CREME ANGLAISE

HOMEMADE ICE CREAM 10
ASK FOR TODAY’S FLAVOR

COUPE COLONEL 14
LEMON SORBET, WHIPPED CREAM, CANDIED MINT, SHOT OF VODKA
(a classic French Digestif – light, refreshing, and perfect to finish the meal)

DESSERT WINES

FINE RUBY PORT, FLADGATE, PORTUGAL (3oz) 10
FINE TAWNY PORT, FLADGATE, PORTUGAL (3oz) 10
FINE TAWNY PORT, FLADGATE, 30YRS (3oz) 25
SAUTERNES, FRANCE (3oz) 12

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 MAY  BE ADDED