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Escoffier Restaurant
Dinner Menu

Les Hors d'Oeuvres Froids
Cold Hors-d'oeuvres

Petite Salade de Betterave, Endive, Pommes Fruit, Hareng, Vinaigrette Crèmeuse 9.00
Composed Salad of Red Beets, Endive, Apples, and Pickled Herring with Creamy Vinaigrette

Le Jambon Serrano à la Table et sa Petite Salade d'Hiver 14.00
Table Side Sliced Serrano Ham Accompanied by a Winter Salad

Les Trois Facettes Escoffier de Foie de Canard 17.00
An Escoffier Composition of Duck Liver Three Ways

Les Six Huîtres sur Glace, Sauce Mignonette 12.00
Six Oysters on Ice with Mignonette Dipping Sauce

Les Hors d'oeuvre Chauds et Potages
Hot Hors-d'oeuvres & Soup

Petite Salade Frisées aux Lardons Croustillants, Croûtons de Pain Aigre, Vinaigrette Crémeuse Chaude 9.00
Frisée Lettuces, Crisp Lardoons, Sourdough Croûtons, Egg Mimosa with Creamy Warm Vinaigrette

Saucisson de Fruits de Mers fait Maison, Choux de Bruxelles Caramélisés, Beurre au Bouzy Rouge 13.00
House-made Seafood Sausage with Caramelized Brussels Sprouts and Beurre Rouge

Caille Rôtie "en Chartreuse," Choux Braisés, Jus Naturel au Vin du Jura 12.00
Oven-roasted Quail and Braised White Cabbage, and Smoked Bacon with Natural Pan Drippings

Le Potage du Jour 7.00
Today's Soup

Consommé de Volaille Parfumé à la Truffe Noire et Madère 9.00
Chicken Consomme en Croûte, Black Winter Truffe, Vegetables Brunoise, Madeira

Les Poissons
Fish

Sole de Douvres à la Meunière (Comme Julia l'àDécouverte) 32.00
Dover Sole Meuniere (Just Like Julia Discovered It)

Filet de Mérou Poêle, Echalotte Croquantes, Moelle Pochée, Sauce Bordelaise 29.00
Pan-seared Grouper Filet, Minced Shallots, and Poached Marrow with Bordelaise Sauce

Ragoût de Homard aux Petits Légumes et Champignons de Saison, Sauce Nantua 39.00
Composition of Lobster, Seasonal Vegetables, and Mushrooms with Crawfish Sauce

Les Viandes et Volailles
Meat

Pintadeau Rôti a la Bière Brune, Endive Braisées, Mousse de Céleri Rave 29.00
Oven-roasted Guinea Fowl, Braised Endive, and Celery Root Mousse with Dark Ale Reduction
(Please Allow 40 Minutes Cooking Time)

Ris de Veau Rôti, Lit D'épinards, Moutarde a L'Ancienne 29.00
Roasted Sweetbread and Wilted Spinach with Old Fashioned Mustard Sauce

Filet de Chevreuil Grand Veneur, Poire et Airelles, Purée de Marrons 32.00
Pan-seared Venison Filet, Pear, and Huckleberries with Chestnut Purée

Côtelette de Marcassin, Champignons des Bois, Gratin Dauphinois 31.00
Wild Boar Center Cut Chop, Seasonal Mushrooms, and Au Gratin Potatoes

Poitrine de Canard en Casserole, Haricots Blanc, Saucisse à L'ail Confit, en Persillade 29.00
Casserole of Duck Breast, White Beans, Garlic Sausage, and Parsley Crust

Châteaubriand, Panaché de Légumes de Saison, Pommes Lyonnaise 64.00 (Pour Deux)
Châteaubriand of Beef, Vegetable Bouquetiere, and Lyonnaise Potatoes (For Two)

Les Accompagnements
Accompaniments

Haricots Verts a l'Echalotte 6.00
Buttered Thin Green Beans with Crisp Shallots

Endives Belge Braisées a la Biere 6.00
Beer-braised Belgian Endive

Pommes Persillées 6.00
Parsley Dusted Fingerling Potatoes

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Indicates a Vegetarian Selection

Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.

We frequently update our menus so that you may enjoy inspired seasonal offerings and our students can get the most from their education by working with the freshest ingredients available.

While we strive to keep our online menus as up to date as possible, please understand that menu items and prices may change without notice.