Welcome to Le Ciel Bleu.
We're thrilled to have you at our home!
To make your evening truly special, we've prepared two exceptional menu experiences. Please note that the menu selection is for the entire table. You can choose:
- Our elegant Azure Whisper four-course dinner—featuring an appetizer, sorbet, main course, and dessert.
Or,
- For the ultimate culinary journey, indulge in our Blue Depths seven-course tasting menu.
Each option is crafted to delight your palate. Which one will you choose?
Notes:
Due to the nature of a home kitchen, we are unable to accommodate vegan, vegetarian, or other complex dietary restrictions. Giovanna has a peanut allergy, so none of the items contain peanuts or peanut oil. We can accommodate common allergies such as gluten and dairy.
Appetizers
from the sea
Salmon paul bocuse
Carpaccio of salmon marinated with olive oil, lime with chives.
Salmon jean bequet
Carpaccio of salmon served on a crème fraiche mustard sauce with dill.
SMOKED SALMON A L'OEUF ET BEARNAISE
Smoked salmon served with a poached egg and Bearnaise sauce.
ASPIC DE SAUMON POACHED EGGS AND AJVAR
Smoked salmon, poached eggs and caviar in herb-gelatine.
Smoked Salmon Espuma
Smoke Salmon Foam with Ikura
SEARED SCALLOPS CILANTRO & Blood Orange
Pan seared scallops in a cilantro coulis.
SHRIMP cevice a l'anis
Shrimped cured in lime, lemon and Ricard liquor.
from the land
CANTALOUP O'PORTO, Prosciutto, ROSEMARY
Carved cantaloupe filled with Port wine and Prosciutto Rosettes
hudson valley grade a fresh foie gras
Foie gras cured in Fleur de Sel.
HUDSON VALLEy GRADE A SEARED FOIE GRAS Narsharab
Hudson Valley A grade foie gras, pomegranate balsamic glaze, rosemary smoke.
Frog legs provencale
Frog legs flambeed with Ricard in a tomato, capers and herbs sauce.
Roasted Canoes bone marrow
Roasted canoe marrow bone with a salty herb & anchovies Tapenade
escargot a la creme
Snails baked in a tarragon and shallots sauce.
escargot au beurre
Escargot baked in a traditional butter, garlic and parsley sauce.
feuillete aux morilles
Morel mushrooms in a rich shallots demi-glace cognac and cream sauce.
BEEF KIDNEY FLAMBEED AU COGNAC
Beef kidneys flambeed with Cognac brandy with demi-glace sauce.
FRENCH ONION SOUP gratinÈe
Traditional French onion soup, with croutons and gratinee.
Intermezzo
palate refreshers
TROU NORMAND
Homemade Apple sorbet with Calvados apple brandy.
COLONEL
Zesty lemon sorbet with Vodka
SOUTHERN PEACH
Peach sorbet with Peach Schnapps
CARIBBEAN SUNRISE
Mango sorbet with dark rum
BERRIES ANGEL
Mixed berries sorbet with Genepy
Main Course
from the sea
SALMON GRILLE A L'UNILATERAL
Salmon pan-seared skin-side served semi-cuit, topped with Fleur de Sel, with bearnaise sauce.
SALMON SAUCE NORMANDE A L'ESTRAGON
Shallow-Poached Salmon and shallots on a mushroom and tarragon cream sauce.
CHILEAN SEABASS CHACHOUKA
Shallow poached Chilean Seabass served on a bed of tomatoes and red bell pepper.
SHRIMP MADAGASCAR
Local Brownies, Flambéed with Ricard, served in a Shallots and Capers Cream Sauce.
LOBSTER A L'ARMORICAINE
Lobster Flambeed with Cognac, served in a Tomato Tarragon Sauce.
from the sky
chicken marcel pagnol
Skinless, boneless dark Smart Chicken® cooked win a mustard, cream and herb sauce with white wine.
poulet aux morilles
Skinless, boneless dark meat, Smart Chicken® brand, cooked in a shallot crème fraiche, Cognac and Morel mushroom sauce.
Chicken Le Ciel Bleu
Skinless, boneless dark meat, Smart Chicken® brand, braised in a Sake, sweet rice wine, honey and soy creme fraiche sauce.
duck confit pommes sarladaise
Duck leg confit served with garlic potatoes cooked in duck fat.
cassoulet toulousain
Classic French Duck Confit, Creole Boudin Great northern beans stew.
Canard au sang a la Rouennaise
Whole roasted duck pressed tableside and served in its own rich blood sauce, the historic Rouen recipe and root of La Tour d’Argent Frederick's Pressed Duc.
magret de canard aux fruits rouges
Moulard duck breast pan seared and served in a demi-glace berries and schnapps sauce.
from the land
braised lamb shank
Braised Lamb shank served in its braising finished with Harissa.
lamb shank en papillote
Lamb shank roasted in a sealed foil with Sake, finished with a Shochu spirit demi-glace...
Rack of lamb louis xvi
Rack of lamb roasted in a light mustard crust, served with a demi-glace mint sauce.
veal or pork chop calvados
Veal or pork chop flambeed in Apple Brandy served with a mushroom demi-glace.
braised beef tongue denise sauce piquante
Florida Quincey Legacy Beef Tongue, Potato Prisoner and Tomato Provençale.
filet rossini
Filet mignon served on a toast, topped with seared foie gras and demi-glace sauce.
Filet maribar
Filet mignon topped with a layer of demi-glace sauce and a layer of Bearnaise sauce.
salt crust prime rib
Prime rib roasted on a bed and under a ½ inch thick salt and herb crust.
Second Intermezzo
palate cleanser
CHEF JAMIE SHANON TOMATO GARDEN
Hollowed out tomato filled with baby greens, traditional vinaigrette and apple feather.
VEGAS EIFFEL MICROGREEN & CUCUMBER SALAD
Mixed greens with apple, cucumber and original remoulade sauce.
SWEET AND SALTY WINE CANTALOUPe SALAD
Checkered cantaloup marinated in red wine and Prosciutto.
BELGIUM ENDIVES AND ROQUEFORT SWAN FEATHERS
In season, Belgium endive spread with Roquefort Cheese, in an olive oil vinaigrette.
Dessert
All prepared table-side
crepes suzette
French crepes, cooked in suzette butter orange juice and a splash of lemon. There is no alcohol or flambee in the real crepes suzettes.
crepes flambeed au grand marnier
Caramelized sugar, orange, Grand Marnier, flambeed with Cognac brandy.
Cherries jubilees
Maraschinos Cherries, Flambeed with Cherry Heering & Creme de Noyaux.
banana foster
Brown sugar, cinnamon, banana liquor, flambeed with Dark Rum.
peach melba
Poached Pears, in a Tangy Raspberry Amaretto Sauce, Flambéed with Cointreau, served over Ice Cream.
Coffee & Mignardises
imported Belgian Chocolate bonbons
Gluten-free
glass-filtered CONA VACUUM BREWEd illy intenso coffee
tea selection
After Dinner Digestifs
Scotch, brandy and more
cigars
Davidoff, Signature Series Toro
Romeo y Julieta Dianas, Habana, Cuba