This is my new most favorite restuarant in Rockville Centre. It is a French Restaurant and it features the best in French Cuisine. The tappas or small plates section is by far the best ever. I am including a menu so you can see what you have been missing.
If you find your self in Rockville Centre NY and you are even mildy hungry make your way to 242 Sunrise Highway or call 516-594-3404.
| Salads |
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Heirloom Beets & Goat Cheese
Baby beets with goat cheese, pignoli nuts, and micro greens, tossed with 25-year aged balsamic vinegar, olive oil and fresh basil |
10.00 |
Chopped Salad
Tomatoes, cucumbers, red onions, bell peppers, avocado in a lemon dressing |
8.00 |
Simple Salad
Mixed greens and house vinaigrette |
6.00 |
Shrimp and Avocado Tower
With hearts of palm, cucumber, frisee lettuce in a lime vinaigrette |
12.00 |
Caesar Salad
Romaine lettuce hearts, croutons, in Caesar dressing |
9.00 |
Aperitif Salad
Baby arugula, dried cherries, fresh pear, walnuts and blue cheese in a champagne dressing |
10.00 |
Crab meat Salad
Fresh crab meat, frisèe lettuce, cherry tomatoes, candied pecans and champagne dressing |
13.00 |
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| Soups |
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| French Onion Soup |
9.00 |
| Soup Of the day |
P/A |
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| Raw Bar |
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| Oysters |
11.00 |
| Little Neck Clams |
8.00 |
| Shrimp Cocktail |
10.00 |
| Plateau De Mer |
17.00 |
| Small Plates |
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| Sweet Meat Balls with coconut curry sauce |
5.00 |
| Hummus and Grilled Calamari with grilled flat bread |
5.00 |
| Skewered Chicken Tenders With peanut Sauce |
5.00 |
| Zucchini Pancakes With Yogurt Sauce |
5.00 |
| Chicken Liver Pate with Pickled Mushrooms and Toast Points |
5.00 |
| Fried Calamari With Caper Berry Aioli and Tomato Sauce |
7.00 |
| Prociutto, Melon and Figs Drizzled with balsamic reduction |
7.00 |
| Smoked Salmon Rolls Sour Cream and Tobiko Caviar |
8.00 |
| Mussels Provencal, Mariniere or Du Jour |
8.00 |
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| Baked Clams |
7.00 |
| Brie on Toast With apple and walnut salad in a raspberry sauce |
7.00 |
Steak Tartare
Flat Bread |
8.00 |
| -Prosciutto: Caramelized Onion, Gruyère and Prosciutto |
7.00 |
| -Tomato:, Tomato, Basil, and fresh mozzarella |
7.00 |
| Duck Rolls with ginger plum Sauce |
7.00 |
| Camembert Fondue |
9.00 |
| Cheese Plate |
11.00 |
| Escargots |
9.00 |
| Grilled Octopus With red onions, tomatoes and with chick peas |
9.00 |
| Shrimp Beignets With Mango and Cucumber slaw, Mango Emulsion |
12.00 |
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| Sesame Crusted Seared Tuna |
12.00 |
| Tuna Tartare With guacamole and spicy ginger emulsion |
12.00 |
| Crab Cake With vegetable slaw and sauce tartar |
13.00 |
| Seafood Salad Scallops, shrimp, calamari, mussels, fennel, celery and mix green in a citrus vinaigrette |
13.00 |
| Lobster Ceviche With strawberry and champagne vinaigrette |
13.00 |
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| Pasta & Risotto |
Pasta of the day
Appetizer Entree |
11.00
19.00 |
Risotto of the day
Appetizer Entree |
P/A
P/A |
| Steak & Frites |
| NY Sirloin Steak* |
25.00 |
| Fillet Mignon* |
28.00 |
| Hanger* |
23.00 |
| *served with French fries and seasonal vegetables, Choice of Au poivre sauce, and shallot red wine |
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| Entrees |
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Pignoli Nut Crusted Tuna
With white bean and spinach ragout, and gazpacho sauce |
26.00 |
Moules Frites
Provençal, Marinière or du Jour served with French fries |
17.00 |
Fricassee of Sea Scallops
Sautéed leeks and butternut squash purée with truffle cream sauce |
27.00 |
Grilled Salmon
Glazed with honey mustard served with fingerling potato, haricots verts salad in a light vinaigrette |
22.00 |
Bronzini in a Phyllo
Caramelized onion and sautéed asparagus with lemon emulsion |
24.00 |
Sole Meuniere
Filets of sole sautéed in lemon caper sauce, served with julienne vegetables and apple-parsnip purée |
21.00 |
Veal Panné
Topped with baby arugula, white beans, cucumber, artichoke and parmesan cheese in a lemon truffle vinaigrette |
25.00 |
Grilled Chicken Paillard
With waldort apple, celery, walnut and blue cheese salad in a champagne vinaigrette |
19.00 |
Cornich Hen Roti
Roasted potato and sautéed French beans with lemon-rosemary jus |
22.00 |
Grilled Lamb Chops
Mashed potatoes with sautéed spinach, light mint pesto |
29.00 |
Steak Au Poivre
Pan roasted New York Sirloin with potato gratin and sautéed haricots verts and au poivre sauce |
26.00 |
Magret De Canard
Seared duck breast served with sweet potato purée, sautéed spinach, dried fruit chutney and pomegranate Reduction |
24.00 |
Pan Seared Pork Tenderloin
Stuffed with dry fruits and walnuts, served with apple-parsnips purée and caramelized pear, sweet cherry sauce |
22.00 |
Filet Mignon Sliders
3 sliders with sautéed mushrooms and gruyere cheese |
18.00 |
OPEN 7 DAYS, SERVING LUNCH AND DINNER
SUNDAY TO THURSDAY NOON TO MIDNIGHT
FRIDAY AND SATURDAY NOON TO 2:00AM |
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