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Dinner

The document is a menu from Café Dupont listing appetizers and entrees. The appetizer section includes artisan cheese plates, goat cheese soufflé, mixed greens salad, fried seafood, and foie gras. The entree section features items like quail, pork chop, sea scallops, fish, salmon and steak cooked with sides. The menu notes that a 20% gratuity is added to parties of six or more.

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18 views1 page

Dinner

The document is a menu from Café Dupont listing appetizers and entrees. The appetizer section includes artisan cheese plates, goat cheese soufflé, mixed greens salad, fried seafood, and foie gras. The entree section features items like quail, pork chop, sea scallops, fish, salmon and steak cooked with sides. The menu notes that a 20% gratuity is added to parties of six or more.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Café Dupont

Artisan Cheese with Raspberry Onions, Sun Dried Tomatoes, and Grilled Garlic Crostini
(Gruyère, San Gil d’Albio, Caciatto Tartufo,Triple Cream Brie, Drunken Goat) 15

Goat Cheese Soufflé with Marinated Jumbo Lump Crabmeat, Organic Pea Tendrils
and Citrus Vinaigrette 8

Organic Mixed Greens with Triple Cream Brie Crostini, Marinated Red Onions,
Toasted Pecans, Bacon Lardons and Fresh Strawberry Vinaigrette 8

Fried Oysters and Okra with Cayenne Butter Sauce, Horseradish Crème Frâiche
and Soy Glaze 12

Tempura Fried Soft Shell Crab with Browned Butter Sauce Meuniere 14

Kobe Beef Carpaccio with Shaved Parmesan, Organic Arugula, Capers


and Shallot Oil 10

Marinated Watermelon and Red Onions with Drunken Goat Cheese


and Organic Arugula 7

Pan Seared Louisiana Crawfish Cake with Wilted Arugula


and Smoked Tomato Buerre Blanc 10

Foie Gras Torchon Terrine with Grilled Marinated Fruits


and Grilled Crostini 15

Cornmeal Crusted Green Tomatoes with Grilled Shrimp


and Andouille Sausage Relish 12
_________________________________

Grilled Georgia Quail and Andouille Sausage with Olive Oil Crushed Potatoes
and Curried Carrots 25

Grilled Duroc Pork Chop with Sweet Potato Soufflé, Tempura Fried Apple
and Red Onion and Bing Cherry Chutney 25

Seared Large Sea Scallops with Jumbo Lump Crabmeat, Citrus Supremes
and Fried Leeks 27

Grilled Gulf Red Snapper with Caramelized Onion, Bacon, Green Apple
and Haricot Verts Ragout 29

Sautéed Scottish King Salmon with Louisiana Crawfish, Arugula Pesto


and Potato Croquette 26

Grilled Painted Hills Flat Iron Steak with Yorkshire Pudding,


Shaved Parmesan and Veal Reduction 29

Grilled Prime Beef Rib Eye with Classic Potato Gratin,


Fried Onions and Cabernet Butter 34

__________________________________________

Only one check presented to parties of six or more with 20% gratuity added
$4.00 Split Fee for All Items

July 2, 2008

DWF

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