Cadot Restaurant

HOUSE SALAD

with Mixed Greens and Citrus Vinaigrette

GREEN LENTIL SOUP DU PUY

SOUP OF THE DAY

Granny Smith Apples, Crushed Walnuts

Roquefort and Mustard Vinaigrette

Granny Smith Apples, Candied Walnuts

Roquefort, Mustard Vinaigrette

CREME BRULEE

with Vanilla Bourbon and Fresh Raspberries

DESSERTS

THIN APPLE TART WITH ALMOND CREAM

OPERA CAKE

Almond Sponge Cake Layered with Coffee Butter Cream and Chocolate Ganache

SPECIALITY SOUFFLE

Grand Marnier, Chocolate, or Raspberry

HEART OF ROMAINE CAESAR SALAD

Brioche Toast Points Topped with Tapenade and Parmesan Reggiano

STRAWBERRY MELBA

with Vanilla Ice Cream, Fresh Berries, and Chantilly Cream

PROFITEROLES

with Gianduja Chocolate Sauce and Fresh Strawberries

CHEF’S TERRINE

THIN APPLE TART WITH ALMOND CREAM

with Almond Cream and Calvados Vanilla Ice Cream

PERFECT FROZEN CAFÉ CUSTARD

with Kahlua Sauce and Almond Meringue

BIBB LETTUCE

with Granny Smith Apples, Candied Walnuts, Roquefort and Mustard Vinaigrette

DUCK TERRINE

With Pistachios, Foie Gras and Truffle

Balsamic Vinaigrette

Mixed Greens, Prosciutto, Pine Nuts, Asparagus

ONION SOUP GRATINÉE

With Tartar Sauce

ESCARGOTS

Sautéed in a Garlic Cream Sauce

Served with Three Sauces

with Vanilla Custard Sauce

WARM GOAT CHEESE SALAD

Mixed Greens, Prosciutto, Pine Nuts, Asparagus and Balsamic Vinaigrette

CRAB CAKE

With Balsamic Reduction and Spinach

Served With Condiments

TUNA TARTAR

and Guacamole topped with caviar

MUSSELS

In a White Wine Herb Cream Sauce

NICOISE SALAD

Baby Spring Mix Greens, Pan Seared Tuna, Tomatoes, Green Beans, Hard Boiled Eggs, Olives, Anchovies, Onions and Balsamic Dressing

ARTISANAL CHEESE PLATTER

LINGUINI

with Garden Vegetables and Asparagus in a Cream Sauce

Sangria Reduction Sauce

POTATO GNOCCHI

with Wild Mushrooms in a Port Wine Sauce

SEARED FOIS GRAS

With Poached Figs and a Sangria Reduction Sauce

MAIN COURSE

CHICKEN MARSALA WITH MUSHROOM SAUCE AND LINGUINE

VEGETARIAN PLATE

CHICKEN PAILLARD

with Linguini and Madeira Mushrooms Sauce

MARKET PRICE

FLAT IRON STEAK WITH PEPPER COGNAC SAUCE & POMMES FRITES

VEAL SCALOPPINI

Fingerling Potatoes, Green Beans and Lemon Butter Caper Sauce

AHI TUNA

Blackened, Mediterranean Quinoa, Ratatouille, Basil Oil and Balsamic Reduction

FLAT IRON STEAK

with Peppercorn Cream Sauce and Pommes Frites

SALMON FILET

Baby Spinach, Fingerling Potatoes, Orange Beets and Chardonnay Sauce

SHORT RIBS

Braised with Petit Syrah Sauce, Mousseline Potatoes, Topped with Horseradish and Baby Arugula

SEAFOOD RISOTTO

Sea Scallops, Shrimps, Salmon, Tomato and Red Bell Peppers Sauce

SEA SCALLOPS & SHRIMP LINGUINI

with Mushrooms Spinach and Champagne Sauce

FILET MIGNON

Fingerling Potatoes, Baby Spinach, Blue Cheese and Bordelaise Sauce

SEABASS

Pecan Crusted, Butternut Squash, Potatoe Gnocchi and Leek Chardonnay Sauce

RACK OF LAMB CRUSTED

Fingerling Potatoes, Ratatouille, Port Wine Reduction and Mission Figs