Seven-course Tasting Menu

a sample of homespitality™, at le ciel bleu

Let us take you out to dinner, at our home!

Even better, here are some dishes that we enjoy preparing. Tell us what you would like to have, or in the least which that you don't like! Remember, we're home-cooking for you or with you here, so it's like a “Tasting Menu”. Meaning that your selection is what we'll all have, therefore it is important that your selection takes into consideration your and your spouse's allergies and diet limitations.

Notes

We cannot host vegans, vegetarians or others with complex dietary restrictions driven by orthorexia, as they would need an entirely separate menu which is not practical in a home kitchen.
Giovanna is allergic to peanuts, so none of the items contain peanuts or peanut oil.
We can accommodate common allergies like gluten and dairy, .

Red lidded pots with food on a table alongside plates and utensils.

Our Favorite Dishes

first & second courses - select two 'entremets'

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.

SEARED SCALLOPS CILENTRO COULIS

Pan seared scallops in a cilantro coulis.

SHRIMP cevice a l'anis

Shrimped cured in lime, lemon and Ricard liquor.

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, chestnuts and 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

Traditional French onion soup, with croutons and gratinee.

The order of service will be discussed according to selection

fourth course - select one 'main course'

This is the "Pièce de Résistance " but given the number of courses, portions are adjusted.

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 Smart Chicken® cooked in a shallot crème fraiche and Morel mushroom 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 (Two courses: breast first, Then the legS)

Whole roasted duck pressed tableside and served in its own rich blood sauce, the historic 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.

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.

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.

fifth course - select one 'palate cleanser'

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MICROGARDEN PLANTED IN A TOMATO

Hollowed out tomato filled with microgreens, traditional vinaigrette.

microgreen lettuce, apple and cucumber salad

Mixed greens with apple, cucumber and original remoulade sauce.

sweet and salty wine cantaloup salad

Checkered cantaloup marinated in red wine and Prosciutto.

Belgium endives and roquefort swan

In season, Belgium endive spread with Roquefort Cheese, in an olive oil vinaigrette.

Some of these dishes can be made as an entremet.

sixth course - select one 'dessert'

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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.

Welcome Home!

Le Ciel Bleu

Homespitality™