Award Winning French Cuisines
The menu features signature menu items overseen nightly by Chef Rochat, who gives his personal stamp of approval to each plate before it leaves the kitchen.
Appetizers
Poached Mexican Tiger Shrimp
Braised Artichokes, Hearts of Palm, Toasted Hazelnuts
Truffle Yuzu Vinaigrette
18
Bouquet of Baby Greens
Toasted Brioche, Herb Goat Cheese
White Balsamic Vinaigrette
13
*Prime Beef Carpaccio with Watercress
Pickled Pearl Onions & Cornichons, Dijon Cream, Parmesan
19
Phyllo Wrapped Anjou Pear
Roquefort, Spicy Pecans
Medjool Date Vinaigrette
16
Baby Spinach & Duck Confit Salad
Prosciutto, Sunnyside Quail Egg, Crispy Shallots
Black Truffle Vinaigrette
16
Andre’s Foie Gras Terrine
Foie Gras Apple Mille Feuille
Ginger Apricot Confiture
24
Braised Pork Belly
Poached Bartlett Pear
Vanilla-Pork Jus
19
*Jumbo Lump Crab Cake
Fried Calamari, Sweet Corn Puree, Red Curry Sauce
18
Escargots de Bourgogne
16
Pan Seared Foie Gras
Fuji Apple & Almond Crumble
Crème Anglaise, Port Reduction
28
Classic French Onion Soup au Gratin
12
Maine Lobster & Tomato Bisque
Roasted Corn & Lobster Cake Ebelskivers
14
Entrée
Imported Dover Sole
Véronique, Grenobloise or Amandine
67
3lb. Maine Lobster Thermidor
Asparagus, Mushrooms, Tarragon, Cream, Brandy, Dijon & Hollandaise
75
*Pan Roasted Free Range Chicken Breast
Garlic & Herb Crusted Thigh, Maitake Mushrooms, Jumbo Green Asparagus
Tarragon Chicken Jus
38
*Pan Seared Muscovy Duck Breast
Foie Gras & Black Truffle Duck Sausage, Spaghetti Squash, Roasted Sunchokes
Huckleberry Sauce
40
*Filet Mignon
Green Peppercorn Crust, Jumbo Green Asparagus, Onion Confit, Roasted Potatoes
Cognac Cream Sauce
52
*Prime Rib Eye
Cauliflower, Smoked Ham & Gruyere Gratin, Wild Mushrooms, Chamonix Potato
Pinot Noir Sauce
55
*Honey Almond Crusted Rack of Colorado Lamb
Spicy Apricot Cous Cous, Curried Zucchini Fritter
Harissa Lamb Jus
55
*Roasted Venison Loin
Venison Osso Buco & Bacon Croustillant, Chestnut Confit, Rosemary Polenta Cake
Red Currant Purée & Poivrade Sauce
52
Chef’sTasting Menu
5 Course Tasting Menu 105 pp
Wine Pairing additional 55 per person
Sommelier Wine Selection additional 110 per person
7 Course Tasting Menu 125 ppÆ
Wine Pairing additional 75 per personÆ
Sommelier Wine Selection additional 150 per personÆ
Our Alize Chefs Invited to Cook at James Beard HouseTickets are still available to join our Alize´chefs for a grand dinner at the James Beard House on Friday, June 6th in Greenwich Village. Chef Mark Purdy and Pastry Chef Tammy Alana have created a phenomenal menu with spectacular wine pairings.
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