Restaurants > Escoffier Restaurant > Hors-d'oeuvres

ESCOFFIER RESTAURANT
DINNER MENU

Les Hors-D'oeuvre Froids
Hors-d'oeuvres

Salade d'Homard au Jambon de Parme, Jus de Melon à la Menthe 12.75
Lobster Salad with Proscuitto, Melon Jus infused with Mint

Tourchon de Foie Gras Brulé sur Brioche, Coulis de Framboises 12.75
Glazed Foie Gras on Toasted Brioche with Raspberry Coulis

Degustation de Truite de Mer, Salade de Jicama 11.75
Sea Trout two ways- Smoked and Dill Cured with Jicama Salad

Salade d'Haricot Verts, Vinaigrette au Champagne 10.75
Fine Green Bean Salad with Frisée, Tomato and Champagne Vinaigrette

Les Hors d'oeuvre Chauds

Tarte au Fromage de Chevre, à la Provencal 10.75
Warm Goat's Cheese and Zucchini Tart, Tomato, Basil, Olive Oil and Balsamic

Joues de Flétan au Beurre de Tomate et Basilic, Palet de Crabe 12.75
Seared Halibut Cheeks, with Tomato Basil Butter Sauce, Crab Cake with Carrot and Curry Coulis

Caille Saisie, Figues Fraiches Caramelizees 11.75
Seared Stuffed Quail with Caramelized Fresh Figs

Soups >>

Indicates a Vegetarian Selection

Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.

We frequently update our menus so that you may enjoy inspired seasonal offerings and our students can get the most from their education by working with the freshest ingredients available.

While we strive to keep our online menus as up to date as possible, please understand that menu items and prices may change without notice.