Da Feira Ao Baile

Postagens

SALADE MAISON HUGO Boston lettuce, local farms mesclun, fresh herbs, lemon zest, white wine vinaigrette 12/22. TARTARE DE BOEUF hand-cut prime beef, condiments, pommes frites, country toast 16/26. SALADE D’AUTOMNE baby kale, Bibb lettuce, roasted forelle pear, spiced pecans, crumbled blue cheese, honey vinaigrette 15/24. SAUMON CRU MARINE A L’ANETH crudo of Scottish salmon, herb salad, dill sauce 16/24. SALADE DE BETTERAVE roasted baby beets, watercress, brussel sprout leaves, toasted pumpkin seeds, cranberries, horseradish spread, raspberry vinaigrette 15/23. MOULES MARINIERES PEI mussels, white wine and shallots, garlic toast 16/24. RAVIOLES DE CEPE AU FOIE GRAS handmade porcini ravioli, sautéed duck foie gras, chives, tasty duck bouillon reduction 28. SALADE CAESAR baby Romaine hearts, thin crostini, citrus zest, Aged Parmesan, House Caesar Vinaigrette 15/23. Chicken +6.

SALADE MAISON HUGO Boston lettuce, local farms mesclun, fresh herbs, lemon zest, white wine vinaigrette 12/22. TARTARE DE BOEUF hand-cut prime beef, condiments, pommes frites, country toast 16/26. SALADE D’AUTOMNE baby kale, Bibb lettuce, roasted forelle pear, spiced pecans, crumbled blue cheese, honey vinaigrette 15/24. SAUMON CRU MARINE A L’ANETH crudo of Scottish salmon, herb salad, dill sauce 16/24. SALADE DE BETTERAVE roasted baby beets, watercress, brussel sprout leaves, toasted pumpkin seeds, cranberries, horseradish spread, raspberry vinaigrette 15/23. MOULES MARINIERES PEI mussels, white wine and shallots, garlic toast 16/24. RAVIOLES DE CEPE AU FOIE GRAS handmade porcini ravioli, sautéed duck foie gras, chives, tasty ...

GOUGERES warm cheese puffs, comte and parmesan 9. RAVIOLI D’ESCARGOTS fried escargot dumpling, bourguignonne dipping sauce 13. RILLETTES changing weekly, served with crostini 14. FEUILLETÉ A LA TOMATE roasted heirloom tomato, fondue, Vermont goat cheese, fresh herbs, E.V.O.O, puff pastry 16. BARBAJUANS fried ravioli, a specialty from Monaco 12. TARTE DE THON tarte flambee, tuna carpaccio, shallot confit, horseradish cream, scallion and ginger oil 16/22. BRANDADE DE MORUE codfish, crostini, olive oil, parsley 13.

GOUGERES warm cheese puffs, comte and parmesan 9. RAVIOLI D’ESCARGOTS fried escargot dumpling, bourguignonne dipping sauce 13. RILLETTES changing weekly, served with crostini 14. FEUILLETÉ A LA TOMATE roasted heirloom tomato, fondue, Vermont goat cheese, fresh herbs, E.V.O.O, puff pastry 16. BARBAJUANS fried ravioli, a specialty from Monaco 12. TARTE DE THON tarte flambee, tuna carpaccio, shallot confit, horseradish cream, scallion and ginger oil 16/22. BRANDADE DE MORUE codfish, crostini, olive oil, parsley 13.