Anjou

Dinner

Appetizers

Soup of the Day 6.50

bowl

Soup of the Day 4.00

cup

Salad of Seasonal Mixed Greens 6.50

Seasonal Oysters on the Half-shell with Mignonette Sauce 1.90

each

French Onion Soup Gratinee 8.00

Traditional Escargots with Garlic Butter 8.00

Salad of Heart of Romaine with Grated Roquefort, Walnuts,and House Vinaigrette 8.00

Warm Eggplant Salad with Montrachet Goat Cheese Coated with Crushed Almonds 9.00

Terrine (pâté) of Duck served with a Cucumber Salad 9.00

Arugala Salad with Grated Parmesan, Pears Poached in Red Wine and Almond Pralines 8.50

Melon & Proscuitto 9.00

Remoulade of Celery Root 8.50

Large Appetizers/Small Entrees

Shredded Smoked Chicken and Poached Leek with Sautéed Wild Mushrooms and Mixed Herb Polenta 13.50

Toasted Brioche of Duck Foie Gras with Heart of Leek Salad and Sautéed Apples 13.50

Ravioli of Three Mushrooms with Black Peppercorn and Cognac Sauce 13.00

Demi $6.50

Tartelette of Fresh Crab with A Salad of Head Lettuce, Almond Pralines and Tartare Sauce 15.00

Warm Salad of Lobster and Prawns with Artichoke Hearts and Grapefruit 16.50

Entrees

Tournedos of Grilled Salmon and Tuna 23.00

with Portobello Mushroom and Sautéed Spinach, Balsamic Vinegar Syrup and Demi-Glace

Broiled Chilean Sea Bass 24.00

Marinated in Whole Grain Mustard Served with Fresh Vegetables and Purée of Yukon Gold Potatoes

Seafood Cassoulet of Lingo Beans, Lobster and Monkfish 22.00

Served with a Crayfish Sauce

Confit of Duck Leg 16.50

with Sautéed Wild Mushrooms, Frisee Salad, and Sautéed Rousset Potatoes

Roasted Paupiette of Naturally-Raised Chicken 17.00

Stuffed with Fresh Sage and Garlic, Served with Mushrooms and Pommes Paille

Roasted Quail Stuffed with Dried Cranberries 17.50

Served with House-Made Sausage, Sautéed Apple, and Baked Herb Polenta

Sautéed Medallions of Veal (naturally raised) with House-made Fettucini 23.00

Sautéed Calf Liver 20.00

with Applewood-smoked Bacon, Sautéed Onions and Pommes Frites

Grilled New York Steak (butterflied) with Pommes Frites 23.00

Filet Mignon 26.50

Served with Sauteed Rousset Potatoes and Black Peppercorn Cognac Sauce

Desserts

Anjou's Signature Desserts

Anjou Pears in a Warm Cointreau Sabayon 6.50

Meyer Lemon Meringue Tart 6.50

Crème Brulée (with Seasonal Fruit) 6.50

Chocolate and Espresso Marquise 6.50

Nougat Glacé with Orange Marmalade Sauce 6.50

Apple Cinnamon Tart with Vanilla Ice Cream 6.50

Chocolate Truffle with Orange Slices in Cointreau 6.50

Warm Chestnut Cake with a Pear Coulis 6.50