La Grande Boucherie - DC

3 COURSE Prix Fixe DINNER $125 New Year’s Eve

1ST CHOICE OF HORS D’ OEUVRES 2ND CHOICE OF PIÈCES-DU-BOUCHER OR LARGE FORMATS OR PLATS PRINCIPAUX 3RD CHOICE OF DESSERT

1 ST COURSE ~ CHOICE OF

HORS D’OEUVRES

• SOUPE À L’OIGNON

  Traditional French onion soup, croutons and Gruyère

• BISQUE DE HOMARD

  Lobster bisque, lobster meat, fleuron and whipped cream

• MOULES DIJONNAISE

  Garlic, shallots, thyme, light mustard cream

• LES ESCARGOTS

  Snails, shallots, lemon, parsley and garlic butter

• STEAK TARTARE

  Beef tenderloin, capers, cornichons, shallots, quail egg and pommes gaufrettes

• POULPE GRILLÉ

  Grilled octopus, chili oil, saffron roasted potatoes

• BEETS SALAD

  Roquefort cream

• PROSCIUTTO DE CANARD

  Date cream, figs, onions, capers

• MOUSSE DE FOIE GRAS

  Homemade duck liver mousse, cherries and crostini

2ND COURSE ~ CHOICE OF

PIÈCES - DU - BOUCHER

• *Steak Frites

  12 oz Grass-fed NY strip steak, herb butter, pommes frites

• *Entrecôte Grillée

  12 oz Australian grass-fed ribeye

• *Dry Aged NY Strip

  12 oz with Roat Veg (30 days)

• Côte de Porc au Diane

  Grilled pork tenderloin medallions, pommes purée, Diane sauce

• *Filet de Boeuf «Au Poivre»

  Pepper crusted beef tenderloin, mashed potatoes and green peppercorn cream sauce

• SAUCES

  Bordelaise, Béarnaise, Peppercorn, Diane Sauce

2ND COURSE ~ CHOICE OF

LES GRANDS FORMATS

• 2ND COURSE FOR 2 PPL

• CÔTE DE BOEUF POUR DEUX

  48 oz tomahawk ribeye, herb roasted bone marrow, Bordelaise sauce

  • add on25,00 $

• CHATEAUBRIAND POUR DEUX

  Mashed potatoes, seasonal vegetables, bone marrow, Bordelaise sauce

  • add on25,00 $

• 2ND COURSE FOR 4 PPL

• PLATEAU DU BOUCHER POUR QUATRE

  Large format signature plate with house selection of sauces and dry-aged meat; let mignon, bavette steak, bone-in NY strip

  • add on25,00 $

2ND COURSE ~ CHOICE OF

PLATS PRINCIPAUX

• FETTUCCINE BOLOGNESE

  Veal, tomato sauce, truffle pecorino, pickled onions

• GLAZED SWEET POTATOES

  Truffle honey, herbal cream, hazelnuts

• BOEUF BOURGUIGNON

  Traditional French braised beef, carrots, mushrooms, bacon, pommes purée

• CASSOULET TOULOUSAIN

  Traditional white bean casserole, duck confit, pork belly, breadcrumbs, Toulouse sausage

• COQ AU VIN

  Braised chicken, red wine reduction, bacon, carrots, mushrooms

• SAUMON RÔTI

  Faroe Island salmon (10 oz), escovitch sauce, vegetables

• LOUP DE MER

  Roasted potatoes, herb butter, lemon

• WAGYU BURGER

  Wagyu blend, truffle dijonnaise, caramelized onions, Gruyère, pommes frites

• LES ST JACQUES RÔTIES

  Scallops, squash purée, lentils (4 pieces)

3RD COURSE CHOICE OF

Desserts

• Crème Brûlée

  Soft and creamy vanilla Malagasy crème brûlée

• Milk Chocolate/Caramel Tart

  Satilia milk chocolate ganache, caramel, fleur de sel

• Basque Cheesecake

  Served with a choice of sauce: sea salt caramel sauce/chocolate sauce/mixed berry coulis. Extra sauce: $3

• Comme Un Paris-Brest

  Choux pastry, banana gel, caramelized peanuts, peanut crème légère and banana crème anglaise

• Profiteroles

  Choux craquelin, vanilla ice cream, Valrhona dark chocolate 62% sauce, vanilla Malagasy Chantilly

• Celebration Log

  Light vanilla and citrus fromage blanc mousse, mixed berry jelly, and crispy milk chocolate pop corn

À La CARTE Add Ons GARNITURES BAR - À - HUÎTRES Fromage

GARNITURES

• Pommes Frites16,00 $

• Pommes Purée16,00 $

• Ginger Carrots And Almonds16,00 $

• Cauliflower And Walnuts Pesto16,00 $

• Macaroni Au Gouda Fumé16,00 $

• Lobster Macaroni & Cheese28,00 $

• Haricots Verts 16,00 $

• Brussels Sprouts16,00 $

• Petite Salade14,00 $

BAR - À - HUÎTRES

• Plateau de Fruits de Mer

  • Le Petit 2-3pp125,00 $
  • Le Grand 4-6pp195,00 $

• Huîtres - Oysters $4.5/pc

• Crevettes - Shrimp $33/4pc

• Palourdes - Clams $3.5

• Homard - Lobster - MP

• Seafood Salad - $31

• Caviar « 30g - $155

  brioche toast, blinis, crème fraîche, chives

FROMAGE

$14

• Saint-André

• Tomme de Savoie

• Petit Basque

• Roquefort

• Camembert

• Comté

*

• These items are served raw, undercooked or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

• As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. This charge is not a gratuity paid to staff and is not a payment for services rendered. You may request to have this taken off your check.