La Provence brunch menu

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              La, Ptovence
BRUNCH
Sunday only 11am - 4pm
Entrees Froides
diver scallop carpaccio
asparagus salad, truffle satsuma ai"oli
11.00
beets, grilled market tomato, marras sprout
Plough Farm feta timbale, hazelnut vinaigrette
11.00
arugula "du marche", lump crab ravigote, socca frite
10.00
garden lettuce, blue cheese buttermilk dressing, pecans
7.00
assiette of house made pate
wild pheasant pate, rillette of local Berkshire pork,
venison, sun dried cherry, lamb daube
12.00
Entrees Chaudes
seared duck foie gras, fig preserve, walnut crouton
18.00
saute of escargot, garlic basil butter, fennel confit
10.00
feuillette of P & J oysters
braised leeks, vermouth tarragon sauce
10.00
lump crab "raviole"
almond saffron sauce
11.00
Mama Rachelle's whole roast quail
Jacobs Andouille gumbo, dirty rice
9.00
"Soupe de Favouilles"
saffron scented crab soup, rouille, ementhaler cheese, croutons
8.00
Fruits de Mer
farm egg omelette, shrimp, ementhaler, market vegetables
20.00
red grouper
above ground sweet potato, wild oyster mushroom fricasse
25.00
bouillabaisse "Ma Fa<;on"
local shrimp, mussels, clams, grouper, crabmeat, tuna
fennel saffron broth, rouille, baguettes
20.00
filets of speckled trout poele
crabmeat, brown butter
26.00
Viandes
pork grillade, Anison mill grits
20.00
boeuf mironton
beef ragout, tomato, capers, green peppercorn spatzle
24.00
Red Bluff Farm's baby lamb shank
lima beans, ni<;oise vegetable ragout
22.00
filet of charolais beef
black truffle sauce, potato dauphine, legume du marche
34.00
coquelet au vin, red wine braised baby chicken lardon
22.00
roasted duckling lavender honey glaze, market vegetables
25.00
Menu du Dimanche
3 course menu 30.00
crawfish bisque Fran.<;aise, saffron creme fraiche
tasting of wild game
pheasant sausage, wild boar parmentiere, venison ragout
or
plancha swordfish fennel confit, caramelized soubise sauce
crepes suzette
Louisiana strawberry bavarois, satsuma coulis
Executive Chef Rene Bajeux

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Title	La Provence brunch menu
Restaurant	La Provence
Location	25020 Highway 190, Lacombe, Louisiana
Cuisine	French
Subject	Restaurants--Louisiana Menus
Language	eng fre
Date	2008-02
Source	2 p., 8.5 x 11 inches, Folder - Restaurants (La Provence), Vertical Files, Louisiana Research Collection, Howard-Tilton Memorial Library, Tulane University, New Orleans, Louisiana
Repository	Howard-Tilton Memorial Library. Louisiana Research Collection.
Contact Information	larc@tulane.edu
Identifier	See 'reference url' on the navigation bar.
Rights	Physical rights are retained by the Louisiana Research Collection, Howard-Tilton Memorial Library, Tulane University, New Orleans, Louisiana.
Type	Image
Format	Image/tif
Object File Name	mn000603
Full text	La, Ptovence BRUNCH Sunday only 11am - 4pm Entrees Froides diver scallop carpaccio asparagus salad, truffle satsuma ai"oli 11.00 beets, grilled market tomato, marras sprout Plough Farm feta timbale, hazelnut vinaigrette 11.00 arugula "du marche", lump crab ravigote, socca frite 10.00 garden lettuce, blue cheese buttermilk dressing, pecans 7.00 assiette of house made pate wild pheasant pate, rillette of local Berkshire pork, venison, sun dried cherry, lamb daube 12.00 Entrees Chaudes seared duck foie gras, fig preserve, walnut crouton 18.00 saute of escargot, garlic basil butter, fennel confit 10.00 feuillette of P & J oysters braised leeks, vermouth tarragon sauce 10.00 lump crab "raviole" almond saffron sauce 11.00 Mama Rachelle's whole roast quail Jacobs Andouille gumbo, dirty rice 9.00 "Soupe de Favouilles" saffron scented crab soup, rouille, ementhaler cheese, croutons 8.00 Fruits de Mer farm egg omelette, shrimp, ementhaler, market vegetables 20.00 red grouper above ground sweet potato, wild oyster mushroom fricasse 25.00 bouillabaisse "Ma Fa<;on" local shrimp, mussels, clams, grouper, crabmeat, tuna fennel saffron broth, rouille, baguettes 20.00 filets of speckled trout poele crabmeat, brown butter 26.00 Viandes pork grillade, Anison mill grits 20.00 boeuf mironton beef ragout, tomato, capers, green peppercorn spatzle 24.00 Red Bluff Farm's baby lamb shank lima beans, ni<;oise vegetable ragout 22.00 filet of charolais beef black truffle sauce, potato dauphine, legume du marche 34.00 coquelet au vin, red wine braised baby chicken lardon 22.00 roasted duckling lavender honey glaze, market vegetables 25.00 Menu du Dimanche 3 course menu 30.00 crawfish bisque Fran.<;aise, saffron creme fraiche tasting of wild game pheasant sausage, wild boar parmentiere, venison ragout or plancha swordfish fennel confit, caramelized soubise sauce crepes suzette Louisiana strawberry bavarois, satsuma coulis Executive Chef Rene Bajeux

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La Provence brunch menu

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