Morels French Steakhouse & Bistro
189 The Grove Drive, Los Angeles CA 90036Morels French Steakhouse & Bistro is synonymous with a fun and fulfilling dining experience at The Grove in the heart of Los Angeles. With a diverse seasonal menu ranging from cheese and charcuterie to fresh seafood, prime cuts of steak, and even fondue, this successful L.A. establishment caters to the palates of all who walk through the doors. Enjoy a glass of wine and wonderful views of The Grove's lively fountain while you dine. Morels French Steakhouse offers more than 60 wines by the glass, and for those who truly enjoy a superb pairing of wine and cheese, Morels provides a broad selection of more than 60 artisan cheeses alongside 400 French and California wine varietals by the bottle. Wherever your taste preferences may be on the vast spectrum of culinary flavors, Morels French Steakhouse & Bistro at The Grove is willing and able to meet and exceed your expectations. So stop by and enjoy a satisfying meal; at this prime location you may even spot a celebrity or two!
A Quiet Oasis Amidst a Busy Town
Review by TableAgent
In the fast paced Los Angeles lifestyle, finding a place to feel at home amidst the whirlwind of tourists and aspiring stars can be difficult. At Morels French Steakhouse and Bistro, not only is the food just like mom used to make, but the staff – from the hosts to the management – go out of their way to welcome you into the private oasis where LA natives come to feel like part of the family. Morels is part of the Market City Caffe Hospitality Group, founded by Salvatore Casola, Sr. in 1987. The management staff credits him with keeping the family environment alive in the restaurant over the years. Today the group is owned by Chipper Pastron, the co-founder of the group, and Salvatore Casola, Jr.
Located in the heart of the infamous Grove shopping center for ten years now, Morels is a family-owned restaurant with a sister location on the Las Vegas strip. The majority of the seating is on the patio, which ensures a front row seat to one the city's prime areas for people watching. Seating is also available inside and upstairs, which can be reserved for private parties of six people or more. A prix fixe menu is offered for groups larger than ten people with options for both indoor and outdoor tables.
As my dining companion and I approach the restaurant, we are greeted immediately by two of the host staff with big, welcoming smiles. They show us to a table shaded by a large umbrella with a wonderful view of the fountain that functions as the Grove’s centerpiece. Diners who wander inside to take a peak are treated to a grand staircase that curves along the wall, which is covered in mismatched paintings with thick golden frames that mimic a messy museum collection. On the ground floor, opposite the tables along the wall, is a full bar which runs the length of the restaurant, boasting both alcohol and various coffee concoctions. Finally, between the staircase and bar is a display full of ice to showcase the fresh muscles and other seafood on the menu for the day.
Shortly after we sit down, the executive chef, Stephen Rodriguez, and general manager, Douglas Wickard, approach our table to welcome us to the restaurant. Stephen explains that the cuisine featured on his menu is southern style comfort food; food that reminds diners of home and recipes that are based on seasonal produce availability. From soups like the French Onion and Matzo Ball, to appetizers like the Charcuterie Platter or Fondue Cheese Fries, and salads to please vegetarians and meat lovers alike such as the classic Caesar or the Nicoise, the starters alone are enough to tempt the palate. But the real must try plates come from the entrée section, with burgers and sandwiches offered at lunch, a variety of chilled seafood, and several options of meat and hot seafood like home-style Fish and Chips or the Braised Lamb Shank. Rounding out the meal is a tantalizing spread of desserts, from the White Chocolate Pumpkin Pie to Chocolate Profiteroles and Apple Crumble.
Not to be missed is the impressive wine list, featuring wines primarily from France and California, as well as a few Italian reds and other assorted varietals. The list, which received the prestigious Wine Spectator's Award of Excellence in 2010, features options by the glass and by the bottle, including reds, whites, rosés, and sparkling wines. Always feel free to ask for a recommendation from the staff when trying to pair a good wine with your entrée, chances are they will not let you down.
Once we take our seats, we are greeted by our server, Johnny who brings us a wooden platter with fresh, warm French bread and several crostini, accompanied by a dish filled with a bright green sauce. We can hardly wait to dig in, so as soon as Johnny leaves with our drink orders, we each grab a slice of bread and lather it in the green mixture. It is olive oil based and tastes pleasantly fresh, almost like pesto, with subtle hints of garlic and parsley as well as a slight bite from red pepper flakes. Once we have had our fill of bread, Chef Stephen himself presents us with several appetizers.
The first is the Roasted Beet Salad, a pile of mixed greens atop a circle of slightly pink beets, covered with chunks of goat cheese and a sprinkling of pepitas. The first thing I notice as I take a bite is that the greens are dressed with a molasses vinaigrette that is barely there, but is just enough to add sweetness that complements the tangy goat cheese and the caramelized sugars in the beets. The beets themselves are soft but hold their structure when pierced with a fork, and they taste slightly pickled. The pepitas add a nice crunch and just enough texture to emphasize the delicate flavors of the cheese and beets.
Next we are treated to Brie Stuffed Dates, which are fried in a light coating of tempura batter and plated atop a smear of pecan butter. The saltiness of the tempura and pecan butter is the perfect counter to the sweetness of the dates. Each is loaded with just enough brie to be full, but not bursting, presenting a light dish overall. The pecan butter, made similarly to peanut butter but slightly sweeter, tastes good enough to eat on its own.
Rounding out our appetizer course is the classic French Onion Soup, served in a traditional tall, white ceramic ramekin and oozing with a thick coating of roasted cheese. After just one bite of the creamy Gruyere cheese, neither I nor my companion can resist pulling large strings of cheese into our mouths. The broth underneath is soaked into French bread and is hearty and meaty without overwhelming the delicate carmelization of the onions, which are piled from the bottom of the dish right up to the layer of bread. After we scrape the remaining cheese off the bottom of the ramekin, Stephen and Johnny arrive with two more plates to replace the empty ones.
Our next course, the entrée, looks to be exactly the southern comfort food Stephen had promised us earlier. First we focus on the Ribeye steak, which is accompanied by a small dish of mixed stewed greens. The greens, a medley of collard, kale, and others, are salty and almost creamy in texture with a light onion flavor that screams southern cuisine. The real star of this dish, however, is the tender, perfectly cooked steak, medium rare as we requested and served with a pad of herb butter. It is perfectly seasoned, and simply melts in my mouth. I barely need a steak knife to slice off a piece, and chewing is practically replaced by just letting it sit on my tongue for a moment, savoring the juicy tenderness. The flavor is further enhanced by the herb butter, which adds just enough richness without overpowering it.
Once we are satisfied that we have picked every last bit of meat off the plate, we turn our attention to the Short Rib over Grits. The braised beef rib sits on top of a hearty helping of grits, dressed with a moderate serving of gravy, peas and carrots, peppered throughout. I marvel immediately at how the meat just falls off onto my fork, no knife required. It is extremely tender and pleasantly salty; it tastes “just like mom used to make” with slow cooked flavor infused into every bite. The grits are buttery and creamy, adding a wonderful texture to the meat. They are al dente but still smooth, and don’t have the often grainy texture grits take on. When mixed with the salty gravy and vegetables, the grits taste like a creamy, savory pudding that has us all but licking the plate clean.
After we let our stomachs rest for a bit, Stephen and Johnny arrive with the final course – dessert. We are treated to the Chocolate Bread Pudding and Crème Brulee Trio. The first is served in a white ceramic ramekin, reminiscent of a French country home. It is topped with a generous scoop of vanilla ice cream, drizzled with a caramel rum reduction, and finished with candied pecans. The pudding is not overly sweet, but has strong notes of cinnamon and dark chocolate that take center stage when mixed with the sugary pecans and vanilla bean ice cream. Slightly crisp on the outside, soft and chewy on the inside, the bread pudding also benefits from the added crunch of the pecans and the subtle caramel flavor of the sauce.
Last but certainly not least, we move to the Crème Brulee Trio, served in three small identical white espresso cups, each topped with a thin biscotti cookie. The biscotti itself has a mild anise and lemon flavor, and while crunchy, it is not sweet, which makes it perfect for dipping into the custard. The first, vanilla, embodies what a traditional crème brulee should be: sweet and simple, with a sugary crisp on top that tastes just a tad smoky without being burned. The next cup contains a chocolate custard, which tastes similar to chocolate mousse but with a thicker texture. The third cup contains caramel custard, which is much sweeter and denser than the other two, and matches the flavor of the sugary crust on top.
After we devour dessert, Johnny presents us each with a steaming cappuccino from the coffee bar. With several different options, like lattes, espressos and four quality coffee blends, it’s easy to find a favorite. Thick and creamy but slightly bitter, the cappuccino proves to be a wonderful ending to a delightful meal. Johnny and Douglas pop by to chat periodically as we enjoy our coffee, and although the restaurant is beginning to fill up, there is never a feeling that we are being rushed out to seat another table.
Johnny clears away the last remnants of dessert and leaves us to enjoy the final sips of our cappuccinos. We glance once more across the beautiful courtyard centerpiece of the Grove. At last we get up from our table and each member of the staff gives a wave, wishing us a wonderful evening. We say one last sleepy goodbye to Johnny and Douglas, who after just a few hours feel like old friends, and leave our little French oasis to return to the busy Los Angeles lifestyle.
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Reservations
Business Info
- Address: 189 The Grove Drive, Los Angeles CA 90036
- Cross Street: West 3rd Street
- Location: Central / Downtown LA | Mid-City
- Cuisine: French | Seafood | Steak |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Business Casual
- Meals Served: Brunch | Lunch | Dinner |
- Parking: Street | Public Lot |
- Payment Options: VISA | Amex | MasterCard | Discover |
- Corkage Fee: N/A
- Website: http://www.morelsla.com/
- Phone: (323) 965-9595
- Features: Full Bar, Sunday Brunch, Outdoor Seating, Private Room, Takeout Available, Winning Wine List, Wheelchair Access, Valet Parking, Happy Hours, Personal Wines Allowed, Lounge / Bar, Healthy Options,
- Occasion: Child Friendly, Romantic Dining, Dining Alone, Business Dining, Meet for a Drink, People Watching, Special Occasion, Quick Bite, Celebrity Spotting,
Menus
Spring Brunch Menu
This is a sample menu only. Prices and availability may be subject to change.
Appetizers & Salad
- Pork Belly Rilette 10.00
- Cornichons, baguette
- Chicken Liver Mousse 10.00
- Cornichons, baguette
- Lox & Bagels 16.00
- House cured smoked salmon, capers, red onions, cream cheese
- County Pate 9.00
- Cornichons, baguette, whole grain mustard
- Chilled Prawns 15.00
- Cocktail sauce, lemons
- Fondue Cheese Fries 8.00
- Melted camembert over hand-cut French fries
- Charcuterie Platter 16.00
- Prosciutto di parma, garlic sausage, coppa dry mountain sausage, chicken liver mousse, cornichons, baguette
- Frisee Au Lardon Salad 13.00
- Frisee, bacon, poached egg, parsley, bacon vinaigrette
- Nicoise Salad 15.00
- Medium rare grilled tuna loin, butter leaf lettuce, green beans, hard boiled eggs, steamed potatoes, bell peppers, tomato wedges, black olives, anchovies, extra virgin olive oil vinaigrette
- Classic Caesar 12.00
- Romaine salad, Parmesan cheese, croutons. Add sliced steak $7, add salmon $7.
- Morels' Cobb Salad 14.00
- Grilled chicken breast, iceberg lettuce, blue cheese crumbles, avocado, tomotoes, cucumber, bacon, egg, house buttermilk dressing
Soup
- French Onion 10.00
- Soup of the Day 8.00
- Matzoh Ball 8.00
Griddle
- Bananas Foster French Toast 10.00
- Brioche dipped in Marscapone and vanilla egg batter, Brûlée banana, caramel sauce, powdered sugar, whipped cream
- Housemade Pancakes 10.00
- Berries trio sauce, powdered sugar, whipped cream
Fruits & Granola
- Market Fresh Seasonal Fruit 11.00
- Fresh California coastal honeycomb, organic vanilla yogurt
- Granola & Yogurt 8.00
- Seasonal berries
Organic Eggs
- American Breakfast 14.00
- Two eggs any style, bacon, potatoes, brioche bread
- Pretzel Dough Croissant 14.00
- Scrambled eggs, white cheddar, nueske bacon
- Huevos Rancheros 14.00
- Two eggs sunny side up, corn tortillas, refried beans, salsa, cheddar cheese
- Eggs Benedict 14.00
- Two poached eggs, ham, avocado cheddar biscuit, hollandaise
- Egg Crab Benedict 17.00
- Fresh crab, poached eggs, avocado cheddar biscuits, hollandaise
- Eggs Norwegian 14.00
- Two poached eggs, smoked salmon, avocado cheddar biscuits, hollandaise
- N.Y Steak & Eggs 21.00
- Grilled 8oz. N.Y. steak, two eggs any style
- Crab & Asparagus Omelet 17.00
- Fresh crab, mascarpone cheese, asparagus
- Ham Omelet 15.00
- Swiss cheese
- Mushroom Omelet 14.00
- Mushrooms, spinach, goat cheese. Add egg whites $2
Burgers & Sandwiches
- Burger 15.00
- House ground angus beef, tomato, arugula, brie, caramelized onions, spicy mayo
- House Veggie Burger 14.00
- Spicy tomato aioli, roasted bell pepper, alfalfa sprouts, avocado, organic honey wheat bun
- Chicken Baguette 12.00
- Grilled sliced chicken breast, pesto, Brie cheese, grilled onions, arugula
- French Dip With Au Jus 16.00
- Sliced roast beef, emmental cheese, caramelized onion, horseradish cream
- Croque Madame 14.00
- French ham, imported Emmental & Gruyère cheese, glazed under the grill, sunny side up organic egg, pommes frites
Main Courses
- Salmon 21.00
- Crispy potatoes, green and yellow zucchini, cilantro, curry sauce
- Fish & Chips 17.00
- Fried sole fillet, housemade tartar sauce, pommes frites
- Mussels Mariniere 18.00
- White wine, garlic, shallots, butter, parsley, pommes frites
- Chicken Jardiniere 18.00
- Spring vegetables, roasted potatoes, chicken jus
- Seafood Fettucine 24.00
- Mussels, clams, white fish, shrimp, basil, white wine, garlic, shallots
- Steak Frites 23.00
- Grilled skirt steak, lemon parsley butter, pommes frites
Iced Seafood
- Oysters- Daily Selections 0.00
- Served with lemon, shallots, vinegar. 1/2 dozen $20, 1 dozen $38, each $3.50
- Petite Plateau 50.00
- 4 oysters, 4 prawns, dungeness crab, ceviche
- 1/2 Chilled Lobster (1 1/4 lbs) 0.00
- Dungeness Crab 0.00
- Served with house made mayo, cocktail sauce, lemon
- Grand Plateau For Two 100.00
- 8 oysters, dungeness crab, 1/2 lobster, 8 prawns, ceviche
Crepes
- Spinach & Mushroom 15.00
- Comte cheese, egg
- Chicken & Mushroom 15.00
- Mushrooms, chicken, gruyère cheese, béchamel sauce
- Stawberry 15.00
- Chantilly cream, powdered sugar
Classic Cheese Fondue
- Classic Cheese Fondue 18.00
- Emmental & gruyère cheeses, French baguette
Sides
- Breakfast Potatoes 5.00
- Toast & Jam 3.00
- Bacon 7.00
Coffee
- Ecuador El Batan Fair Trade Organic 7.00
- Syrupy with flavors of milk chocolate, caramel and delicate notes of sweet lemon and night blooming flowers
- Rwanda Buremera 5.00
- Rich, balanced and refreshing, with flavors of flowers, cherry, citrus and milk chocolate
- Decaf French Roast Blend 5.00
- Single French press
Spring Lunch Menu
This is a sample menu only. Prices and availability may be subject to change.
Soup
- Onion Soup Gratinee 10.00
- Soup Du Jour 8.00
- Matzoh Ball 8.00
Appetizers
- Pork Belly Rilette 10.00
- cornichons, baguette
- Chicken Liver Mousse 10.00
- cornichons, baguette
- Chilled Prawns 15.00
- cocktail sauce, lemons
- Steak Tartar 12.00
- shallots, chives, mustard, quail egg, grilled baguette
- Country Pate 10.00
- cornichons, baguette, whole grain mustard
- Crab Salad 16.00
- Dungeness crab, avocado, fine herbs, herb vinaigrette
- Charcuterie Platter 16.00
- prosciutto di Parma, garlic sausage, coppa, Dry Mountain sausage, chicken liver mousse, cornichons, baguette
- Classic Cheese Fondue 18.00
- Emmental & Gruyère cheese, French baguette
Salad
- Classic Caesar 12.00
- Romaine salad, Parmesan cheese, croutons. Add chicken, sliced steak or salmon $5
- Frisee Au Lardon 13.00
- frisee, bacon, poached egg, parsley, bacon vinaigrette
- Beet Salad 13.00
- candied walnuts, butter lettuce, pomegranates, pomegranate vinaigrette
- Spinach Salad 14.00
- cucumber, feta cheese, crispy onions, roasted bell peppers, curry vinaigrette
- Morels' Cobb Salad 14.00
- grilled chicken breast, iceberg lettuce, blue cheese crumbles, avocado, tomatoes, cucumbers, bacon, egg, house buttermilk dressing
- Arugula Salad 11.00
- grilled eggplant, goat cheese, Marcona almonds, garlic sherry vinaigrette
- Nicoise Salad 15.00
- Medium rare grilled tuna loin, butter leaf lettuce, green beans, hard boiled eggs, steamed potatoes, bell peppers, tomato wedges, black olives, anchovies, extra virgin olive oil vinaigrette
Burgers & Sandwiches
- Burger 15.00
- house ground Angus beef, tomato, arugula, brie, caramelized onions, spicy mayo
- House Veggie Burger 14.00
- Spicy aioli, roasted bell pepper, alfalfa sprouts, avocado, organic honey wheat bun
- Roasted Lamb Sandwich 16.00
- roasted lamb, cucumber, tzatziki, watercress, basil and mint chimichurri
- French Dip With Au Jus 16.00
- Sliced roast beef, Emmental cheese, caramelized onion, horseradish cream
- Croque Madame 14.00
- French ham, Emmental & Gruyère cheese, broiled, sunny side up organic egg, pommes frites
- Chicken Baguette 12.00
- Grilled sliced chicken, pesto, Brie cheese, grilled onions, arugula
- Turkey Club 16.00
- turkey, lettuce, tomato, avocado, bacon, housemade mayo, white bread
Iced Seafood
- Oysters Daily Selections 0.00
- served with lemon, shallots, vinegar. 1/2 dozen $20, 1 dozen $38, each $3.50
- ½ Chilled Lobster 0.00
- (11/4 lbs)
- Dungeness Crab 0.00
- Served with housemade mayo, cocktail sauce, lemon
- Petite Plateau 50.00
- 4 oysters, Dungeness crab, 4 prawns, ceviche
- Grand Plateau for Two 100.00
- 8 oysters, Dungeness crab, ½ lobster, 8 prawns, ceviche
Main Courses
- Salmon 21.00
- crispy potatoes, green and yellow zucchini, cilantro, curry sauce
- Striped Bass 24.00
- artichokes, tomatoes, arugula, olives, fennel, pan jus
- Fish & Chips 17.00
- crispy white fish, housemade tartar sauce, pommes frites
- Mussels Mariniere 18.00
- White wine, garlic, shallots, butter, parsley, pommes frites
- Organic Farm Egg Omelet 12.00
- mushrooms, Emmental & Gruyère cheese
- Quiche Lorraine 12.00
- Applewood smoked bacon, Gruyère cheese, caramelized onions
- Seafood Fettucine 24.00
- mussels, clams, white fish, shrimp, basil, white wine, garlic, shallots
- Chicken Jardiniere 18.00
- spring vegetables, roasted potatoes, chicken jus
- Braised Short Rib Bourguignon 24.00
- mashed potatoes, carrots, pearl onions, celery, sauce vin rouge
- Steak Frites 23.00
- Grilled skirt steak, pommes frites, lemon parsley butter
Sides
- Macaroni Gatin 9.00
- Mashed Potatoes 5.00
- Grilled Asparagus 7.00
- Fondue Cheese Fries 8.00
- melted Camembert over hand-cut French fries
- Onion Rings 7.00
- Pommes Frites 5.00
- Mushrooms 7.00
Spring Dinner Menu
This is a sample menu only. Prices and availability may be subject to change.
Soup
- Onion Soup Gratinee 10.00
- Soup Du Jour 8.00
- Matzoh Ball 8.00
Salad
- Classic Caesar 12.00
- romaine lettuce, Parmesan cheese, croutons. Add chicken, sliced steak or salmon $7
- Frisee Au Lardon 13.00
- frisee, bacon, poached egg, parsley, bacon vinaigrette
- Beet Salad 13.00
- candied walnuts, butter lettuce, pomegranates, pomegranate vinaigrette
- Spinach Salad 14.00
- cucumber, feta cheese, crispy onions, roasted bell peppers, curry vinaigrette
- Nicoise Salad 15.00
- Medium rare grilled tuna loin, butter leaf lettuce, green beans, hard boiled eggs, steamed potatoes, bell peppers, tomato wedges, black olives, anchovies, extra virgin olive oil vinaigrette
- Classic Cheese Fondue 18.00
- Emmental & gruyere cheese, French baguette
Steaks & Main Courses
- Salmon 22.00
- warm cous cous salad, red onion, fava beans, mint, tzatziki
- Scallops 24.00
- crispy potatoes, green and yellow zucchini, cilantro, curry sauce
- Striped Bass 25.00
- artichokes, tomatoes, arugula, olives, fennel, pan jus
- Yellowfin Tuna 23.00
- English peas, pea purée, bacon, shallots, bacon vinaigrette
- Fish & Chips 17.00
- crispy white fish, housemade tartar sauce, pommes frites
- Organic Farm Egg Omelet 12.00
- mushrooms, Emmental & Gruyère cheese
- Mussels Mariniere 18.00
- White wine, garlic, shallots, butter, parsley, pommes frites
- Seafood Fettuccine 25.00
- mussels, clams, white fish, shrimp, basil, white wine, garlic, shallots
- Chicken Jardiniere 18.00
- spring vegetables, roasted potatoes, chicken jus
- Braised Short Rib Bourguignon 21.00
- mashed potatoes, carrots, pearl onions, celery, sauce vin rouge
- Burger 15.00
- house ground Angus beef, tomato, arugula, brie, caramelized onions, spicy mayo
- Steak Frites 23.00
- grilled skirt steak, pommes frites, lemon parsley butter
- Filet Mignon 8 oz. 42.00
- Rib Eye Steak 14 oz. 44.00
- New York Sirloin 14 oz. 44.00
- Porterhouse 32 oz. 50.00
- Price is per person. Carved in the kitchen for two people. Roasted rosemary potatoes, roasted Brussels sprouts
Plat Du Jour
- Monday: Trout Almandine 19.00
- green beans, pommes Lyonnais, Marcona almonds, almond sauce
- Tuesday: Beef Cheek Bourguignon 21.00
- mashed potatoes, carrots, pearl onions, celery, sauce vin rouge
- Wednesday: Cassoulet 23.00
- braised beef, beans, smoked sausage, sweet peppers, mirepoix
- Thursday: Pork Chop 21.00
- herb roasted potatoes, red chard, cornichons, whole grain mustard sauce
- Friday: Lobster Thermidor 40.00
- ½ lobster, spinach, leeks, brandy, Béarnaise
- Saturday: Rack of Lamb 31.00
- grilled eggplant, tomatoes, goat cheese, tomato sauce
- Sunday: Bouillabaisse 28.00
- mussels, clams, shrimp, striped bass, spice saffron broth
Appetizers
- Pork Belly Rilette 10.00
- cornichons, baguette
- Chicken Liver Mousse 10.00
- cornichons, baguette
- Chilled Prawns 16.00
- cocktail sauce, lemons
- Steak Tartar 13.00
- shallots, chives, mustard, quail egg, grilled baguette
- Country Pate 10.00
- cornichons, baguette, whole grain mustard
- Crab Salad 16.00
- Dungeness crab, avocado, fine herbs, herb vinaigrette
- Charcuterie Platter 16.00
- Prosciutto di Parma, garlic sausage, coppa, Dry Mountain sausage, chicken liver mousse,cornichons, baguette
Iced Seafood
- Oysters- Daily Selections 0.00
- 1/2 dozen $20, 1 dozen $38, each $3.50. Served with lemon, shallots & vinegar
- 1/2 Chilled Lobster (1 1/4 lbs) 0.00
- Dungeness Crab 0.00
- Served with housemade mayo, cocktail sauce, lemon
- Grand Plateau for Two 100.00
- 8 oysters, Dungeness crab, ½ lobster, 8 prawns, ceviche
- Petite Plateau 50.00
- 4 oysters, 4 prawns, Dungeness crab, ceviche
Sides
- Macaroni Gratin 8.00
- Mashed Potato 5.00
- Roasted Rosemary Potatoes 8.00
- Herb Roasted Carrots 7.00
- Grilled Asparagus 7.00
- Fondue Cheese Fries 8.00
- melted Camembert over hand-cut French fries
- Onion Rings 7.00
- Baked Potato 8.00
- Pommes Frites 5.00
- Peas, Bacon, Shallots 8.00
- Mushrooms 7.00
- Broccoli 7.00
Dessert
This is a sample menu only. Prices and availability may be subject to change.
Desserts
- Chocolate Profiteroles 7.00
- House baked profiteroles with vanilla bean ice cream, whipped cream, chocolate sauce, sliced almonds
- White Chocolate Pumpkin Pie 7.00
- Caramel sauce, chantilly cream
- Creme Brulee Trio 7.00
- Chocolate, Vanilla, Caramel
- Apple Crumble 7.00
- Warm Granny Smith apple crumble, vanilla ice cream
- White & Dark Chocolate Mousse 7.00
- Fresh whipped cream
- Ube Ice Cream & Pound Cake 8.00
- Rum pound cake, ube ice cream, whipped, Coca-Cola sauce
- Warm Chocolate Bread Pudding 7.00
- Candied pecans, rum sauce, vanilla ice cream