Georges Dinner Menu Dec 2021 - Georges French Bistro

I

R

S O

S

l oze .......................... 18

oze ................................ 34

J BO S

COC I

.............................3.5

SS S TES ..................18

aut?ed in white wine garlic, shallots, butter

fresh herbs. erved with garlic bread*.

SC R

........................... 14

tuffed mushroom caps roasted in garlic

butter topped with provolone cheese.

erved with garlic bread.

C LA ...............................14

trip steaks breaded, fried, then tossed in olive oil, lemon juice fresh oregano. erved with basil aioli cocktail sauce*.

SI CH S .................. 12

arm ricotta cheese, i?oise olives, tomato confit, olive oil fresh herbs. erved with toasted crostini.

C D MO ................... 14

ouse made gravlax topped with arugula, capers, cr?me fraiche, red onions, hardboiled egg toasted crostini*.

I

S .........................14

uff pastry stuffed with brie, baked then

topped with apricot glaze

toasted

almonds. erved with sesame seed crackers

fresh berries.

CH C

D ............18

arious house smoked meats, cheeses, fruits

cornichons house pickled vegetables. erved

with a toasted baguette, a variety of

house-made jams sauces.

RK

........................... 15

ouse-made pat? with cornichons. erved

with toasted crostini, ijon mustard*.

C OI

O G ............ 12

" ac and cheese" made with ruy?re, aged

cheddar fresh herbs.

O I ............................. 15

eef tenderloin, cheddar cheese curds, beef gravy truffle frites topped with provolone cheese*.

GUETTE FRA ? ISE................. 6

Toasted baguette served with butter, sundried

tomato paste & orange marmalade.

MO T .....................14

Capers, shallots, avocado tomato. erved

with gaufrette chips.*.

A T .......................18

ade with shallots, capers, egg yolk. erved

with

ijon toasted crostini

truffle frites*.

- ? CHIC ...............24

Roasted half-chicken topped with a guajillo pepper, caperberry roasted garlic sauce.

erved with arisien potatoes grilled asparagus *.

CHIC

ILL RD .................. 20

eared chicken breast, topped with lemon

beurre blanc capers. erved with arisien

potatoes a garnish arugula salad*.

C ? L'ORANGE ....................34

wo duck confit legs topped with house made ' range sauce, served with a sweet potato and carrot pur?e and a white bean pork sausage cassoulet.

O N ISE-ST E PORK...............23

chnitzel style crispy pork loin topped with a citrus vinaigrette arugula salad. erved with a house mustard sauce truffle frites.

MO ............................... 26

otato encrusted salmon topped with lemon beurre blanc. erved with haricot verts a garnish arugula salad*.

RO

NDI ......................26

armesan almond encrusted rainbow trout

topped with lemon buerre blanc and capers.

erved with saut?ed haricot verts, arisien

potatoes a garnish arugula salad.

OOD O ILL B ISS ............ 32

Rock shrimp, bay scallops, clams, rince

dward sland mussels

salmon in a

roven?al sauce with caperberry, olives, fennel

fresh herbs. erved with garlic bread*.

C LLO S .................................45

umbo scallops pan seared topped with lemon beurre blanc. erved with a bacon lardon hash with fingerling potatoes, spinach, mushrooms, roasted garlic shallots*.

ARR MUNDI ............................ 34

sian sea bass pan seared topped with lemon beurre blanc. erved with a seafood risotto with shrimp, bay scallops, mushrooms, peas, spinach parmesan*.

EAFOOD INGUINI....................... 28

inguini pasta with little neck clams, mussels, rock shrimp, bay scallops tossed in a clam juice, lemon juice butter sauce*.

We proudly serve Creekstone Farms Premium Black Angus Beef. Our steaks are hand cut and cooked to

your satisfaction. Creekstone Farms is famous throughout the world for their rich flavor.

I S ........................... 32

rime C striploin topped with ' ntrec?te sauce. erved with truffle frites a garnish argula salad*.

6 Oz Prime FI ET ........................38

erved with haricot verts, arisien potatoes your choice of sauce*.

8 Oz Prime FI ET ........................ 42

erved with haricot verts, arisien potatoes your choice of sauce*.

14 Oz Prime RIBE E .........................42

opped with a?tre d'H?tel butter. Served with mushroom fricass?e and Parisien potatoes*.

G

I C - e wi e e l e io .

OI -

e e co

OLLA D IS - tte , e ol s, le o ice, s lt, c e e e e.

' E C? - e t e t e flo e s, ll

c e , w ite ovies, i o

,

zel ts, tte , e ol s, s lt e e .

Add a cup of soup to any salad for $4

RENCH NION ..................... 7/9

ruy?re cheese croutons.

OMATO ISQUE .................... 7/9

San Marzano tomatoes, basil & a toasted crostini.

8 .

Served family style Saut?ed haricot verts| MUSHROOM FRICASS?E

Grilled asparagus| Parisien potatoes Truffle frites| Herbed risotto

Gluten Free Can be modified to gluten free

Co s i r w or un ercoo e me ts, poultry, se foo , ellfi , e s m y incre se your ri oo o e ill esses.

20 G 6

e t oil

e

se

i.

Add to any salad;

shrimp 3.50 ea., chicken 8,

salmon 9, steak 9, Scallop 12 ea.

RIS?E UX ARDONS ..............1.0/14

C ico s l , con l r ons, c o to s, poached egg, warm sherry vinaigrette.

Z LL ........................10/14

ixed greens, cucumbers, olives, tomatoes, feta cheese crumbles, croutons, red wine vinaigrette.

B R I S .................1. 0/14

ixed greens, fresh strawberries, toasted pecans, dried cranberries, goat cheese crumbles, strawberry vinaigrette.

LAD ? L'ORANGE ....................10/14

rugula, orange supreme, pine nuts, shaved manchego, dates, red onion, citrus rosemary vinaigrette.

LAD .........................10/14

ixed greens, goat cheese crumbles, pears, hazelnuts, roasted beets, fried goat cheese, honey thyme vinaigrette.

MO ICOIS ...................13/16

ixed greens, haricot verts, ni?oise olives, white anchovies, tomatoes, fingerling potatoes, red onions, hardboiled egg, balsamic vinaigrette*.

OAT CHEESE TEAK ALAD ....... 14/18

ixed greens, tomatoes, toasted almonds, fried goat cheese, buttermilk dressing*.

All cr?pes are topped with

a cherry tomato & arugula

garnish salad with a citrus

vinaigrette dressing

O F ? ..........................15

House-made gravlax, arugula, cr?me fraiche, capers, diced red onions*.

CR?PE OSSE I ............................. 16

hrimp, scallop, mushroom, spinach, tomato confit, provolone cheese a cognac cream sauce*.

C ? OS I ..........................15

Chicken, mushroom, spinach, tomato confit, provolone cheese parmesan cream sauce*.

C ? I N ............................. 13

moked ham, sunny side up egg, ruy?re cheese b?chamel sauce.

C ? ?G?T IIENNE.................... 13

Ratatouille vegetables, provolone cheese in a an arzano tomato sauce.

 ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download