| Troquet Food and Wine Boutique |
APPETIZERS |
WINES BY THE GLASS |
ENTREES |
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| WHITE | 2 ounces | 4 ounces | ||||
| #3/ea | KUMOMOTO OYSTERS yuzu, green apple and wasabi |
M.V. Montaudon, Brut | $4.75 | $9.50 | ||
| M.V. Veuve Clicquot Brut | $6.25 | $12.50 | ||||
| M.V. Paul Bara, Grande Rose | $7.25 | $14.50 | ||||
| M.V. Krug, Grande Cuvee Brut | $17.25 | $34.50 | ||||
| $10 | MARINATED BEET SALAD baby greens, fine herbs and chevre fondant |
2003 Huia, Sauvignon Blanc | $2.75 | $5.50 | ||
| 1998 Ch. Fieuzal Blanc (France) | $6.75 | $13.50 | ||||
| 2003 Cloudy Bay, Sauvignon Blanc | $4.25 | $8.50 | ||||
(2 ounces of each $13.50) |
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| $17 | POACHED MAINE LOBSTER saffron, vanilla and marcona almonds |
2002 Louis Michel, Chablis (France) | $3.25 | $6.50 | ROASTED ORGANIC CHICKEN orzo, corn and chantrelles |
$26 |
| 2001 Glen Carlou, Chardonnay | $2.75 | $5.50 | ||||
| 2001 Flowers, Chardonnay (California) | $4.75 | $9.50 | ||||
| Vine Cliff, Chardonnay (California) | $4.75 | $9.50 | ||||
| A. Ente, Meursault (France) | $9.25 | $18.50 | ||||
(2 ounces of each $24.50) |
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| $18 | YELLOW TUNA SASHIMI gazpacho broth, avocado and corriander |
2002 Dr. Loosen Kabinett | $3.25 | $6.50 | SEARED SEA SCALLOPS summer squash, baby fennel and sauce vierge |
$29 |
| 2002 Dr. Loosen Spatlese | $4.25 | $8.50 | ||||
| 2002 Dr. Loosen Auslese | $6.25 | $12.50 | ||||
(2 ounces of
each $13.50) |
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| $14 | ENGLISH PEA SOUP pekeytoe crab and tarragon crème fraiche |
1999 Baumard, Savennieres (France) | $3.25 | $6.50 | EAST COAST HALIBUT lobster succotash and Paprika jus |
$31 |
| 2001 Ch. La Nerthe, Chateaneuf Blanc | $7.25 | $14.50 | ||||
| 2002 Naia, Verdejo (Spain) | $3.75 | $7.50 | ||||
| $19 | DUO OF FOIE GRAS bing cherries and rhubarb agridolce |
2001 Coyeaux, Muscat | $4.75 | $9.50 | ||
| 2001 Ch Bel-Air, Sauternes | $6.00 | $12.00 | ||||
| 1996 Ch. D'Yquem, Sauternes | $33.00 | $66.00 | ||||
| 2003 V. Dell'Acqese, Moscata d'Asti | $2.25 | $4.50 | ||||
|
RED |
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| 2002 Oyster Bay, Pinot Noir | $3.25 | $6.50 | SLOW POACHED KING SALMON puy lentils, baby beets and horseradish emulsion |
$28 | ||
| 2002 Cloudy Bay, Pinot Noir | $4.75 | $9.50 | ||||
| 2002 Bouchard, Savigny Les Beaune | $4.75 | $9.50 | ||||
(2 ounces of each $12.50) |
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| $14 | FRISSE SALAD soft egg, fresh bacon and truffle vinaigrette |
2001 A Mano, Primitivo (Italy) | $2.75 | $5.50 | RICOTTA CAVATELLI wild mushrooms and truffle essence |
$23 |
| 2002 Lanciola, Chianti (Italy) | $3.00 | $6.00 | ||||
| 1999 Stefano, Barolo (Italy) | $4.75 | $9.50 | ||||
| 2001 Santa Anastasia, Nero d'Avola | $2.75 | $5.50 | ||||
(2 ounces of
each $13.00) |
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| 2000 Robert Sinsky, Merlot (California) | $4.75 | $9.50 | DUO OF ORGANIC VEAL potato-morel gratin and fine herb sauce |
$38 | ||
| 2002 Finca Luzon, Merlot (Spain) | $2.75 | $5.50 | ||||
| 2000 Ch. Guibot "La Fourvielle," | $4.25 | $8.50 | ||||
(2 ounces of each $11.50) |
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| $14 | CRISPY SKIN DUCK CONFIT flageolet beans and black mission figs |
2001 Talomas, "Bordeaux Blend" | $4.75 | $9.50 | PAN ROASTED RIB STEAK root vegetables, glazed onions and potato puree |
$36 |
| 2001 Penfolds, Bin 407, Cabernet | $3.25 | $6.50 | ||||
| 2001 Hess, Cabernet Sauvignon | $4.75 | $9.50 | ||||
| 2000 Altamura, Cabernet Sauvignon | $9.25 | $18.50 | ||||
| $14 | BRAISED SHORT RIB CANNELONI smoked bacon and aromatic vegetables |
2001 Rafanelli, Zinfandel, (California) | $5.75 | $11.50 | ROASTED SUCKLING PIG Calvados, braised cabbage and Spring dug parsnips |
$32 |
| 2002 Marquis-Philips, Shiraz (Australia) | $2.75 | $5.50 | ||||
| 2000 Clos Du Caillou, Chateaneuf | $5.75 | $11.50 | ||||
| 2002 Vega Sindoa, "El Chaparral" | $3.75 | $7.50 | ||||
| 1999 Clos Du Caillou, Cotes du Rhone | $2.75 | $5.50 | ||||
| 1994 Warres, Port Late Bottled | $4.25 | $8.50 | A SELECTION OF CHEESES | |||
| M.V. Dow's 10 year old Tawny | $4.25 | $8.50 | Three different | $11 | ||
| 1985 Dow's Port | $10.75 | $21.50 | Six Different | $20 | ||
| 2000 Alvear, Pedro Ximenez | $5.75 | $11.50 | ||||
| ALL WHITE WINES BY THE GLASS ARE SERVED
AT 45 DEGREES ALL RED WINES BY THE GLASS ARE SERVED AT 58 DEGREES |
FIVE OR SEVEN COURSE CHEF TASTING MENU AVAILABLE | |||||