OUEST - Dinner Menu

OUEST PRIX FIXE

APPETIZERS

APPETIZERS
Salmon Gravlax with Chickpea Pancake
Caviar & Mustard Oil 15.
Mixed Seasonal Greens
Or
Endive & Roquefort Salad House Smoked Sturgeon
Or with Frisée, Lardons & Poached Egg 16.
Soup Of The Day
Sautéed Baby Calamari with a Spicy Tomato
ENTREES Sopressata Sauce & Herbed Crouton 14.

Roasted Canadian Salmon Truffled “Omelet Soufflé” with Mousseline Sauce 16.
With Potato Puree And Chive
Remoulade House Smoked Duck Breast
Or with Crispy Egg & Bitter Greens 15.
Grilled Free Range Chicken
With Potato Puree And
Roasted Carrots Goat Cheese Ravioli
Or with Tomato, Pancetta & Basil 13.
Marinated Hangar Steak With
Creamy Polenta And Natural
Spinach & Sausage Stuffed Quail with
Jus
French Green Lentils & Cabbage 15.

Oyster Chowder with Bacon, Serrano Chili,

DESSERTS Potato, Corn & Scallion 16.

Créme Fraiche Charred Lamb Carpaccio with Roasted Red Peppers,

Panna Cotta Feta & Kalamata Olives 15.
Or
Dense Chocolate Cake
Mushroom Croquettes with Pickled Shallots,
Or
Marinated Beets & Goat Cheese 13.
Selection Of Sorbets

Endive & Roquefort

$33.00 Per Person
in a Creamy Mustard Vinaigrette 11.
Available Monday Through
Friday Mixed Seasonal Greens
All Orders Must Be In The with Herbed Red Wine-Parmesan Vinaigrette 10.
Kitchen By 6:30

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OUEST - Dinner Menu

ENTREES

Fish

Roasted Farm Raised Sturgeon with Seasonal

Mushrooms, Soy Beans & Truffled Carnaroli Rice 30.

Pan Roasted Salmon with Fennel Custard

& a Cannellini Bean, Little Neck Clam & Fennel Sausage
Ragout 28.

Seared Tuna “Mignon” with White Bean Puree, Black

Olive-Lemon Compote & Red Pepper Coulis 31.

Proscuitto Wrapped Cod with Crushed Yukon Gold

Potatoes, Pickled Asparagus & Lemon Butter 28.

Poultry & Game

Grilled Free Range Chicken with Mashed Potatoes &

Roast Garlic Jus 27.

Roasted Leg & Grilled Loin of Rabbit with Roast

Garlic Capellini & Mushrooms in a Light Mushroom Broth
31.

Pan Roasted Squab with Duck Liver Risotto,

Crisp Artichokes & Parmesan 33.

Roasted & Braised Meats

Bacon Wrapped Pork Tenderloin & Grilled Spareribs

With Sautéed Escarole & Corn Cakes 29.

Braised Veal Breast & Sauteed Veal Sweetbreads

with Creamy Polenta 31.

Stewed Honeycomb Tripe with Red Wine, Pancetta &

Onions 26.

Braised Beef Short Ribs with Sweet & Sour Baby

Beets & Horseradish Spaetzle 32.

Grilled All Natural Black Angus Strip with Watercress-

Roquefort- Red Pepper Salad & Crisp
Potatoes 42.

Simple Grills

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OUEST - Dinner Menu

Tuna Steak 26.

Free Range Chicken 23.
Double Rib Pork Chop 26.
Grilled Rack of Lamb 36.
Grilled All Natural Black Angus Strip 38.

Sides
Mashed Potatoes 8.
Soft Polenta 8.
Sautéed or Creamed Spinach 9.
Braised Savoy Cabbage 8.
Haricots Vert 9.

Chef / Owner Thomas Valenti

Chef De Cuisine Lev Gewirtzman
18% gratuity will be added to parties of 8 or more.

Copyright © 2007 NS Ouest - Site Design by studio150 design

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