Dinner menu

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First Course

Oysters, champagne vinegar granita 6/18 12/33
Sunchoke soup, pickle sunchoke and roasted hazelnut 12
Le Local classic salmon tartar with truffe oil and lime  15/ Plat 26
Le Local classic beef tartar, dill and capers whipped cream 15/ Plat 26
Conscious of the environment and sustainability Le Local uses prime quality local ingredients when possible.

Second Course

Le Local classic beet salad with truffe oil, bacon, goat cheese and panko egg 14
This dish contains pork
Antipasto, cold cuts, pickled and grilled veggies 10 par personne
Squid poached with pears, charred ginger, soy sauce and pistachio 18
Pan seared foie gras with grilled endives, sherry reduction and brioche  26

Main Course

Cod, lentils, cauliflower puree, roasted cauliflower and parsnip chips 34
Salmon, white beans, cherry tomato confit, parsley and chorizo 30
Three cheese ravioli, port sauce, duck confit, shiitake, arugula and parmesan  31
Cornish hen, bacon panna cotta, farro, sumac roasted carrotschicken jus and chili oil 34

Pork tenderloin, sweet potato pave, candied walnuts, apple gastrique, and fried sage 29
Milk-poached veal liver, potato puree, sauce laurier, and cipollini onions  32
Striploin, broccoli puree, roasted Brussels sprouts, glazed potatoes, veal jus, and rosemary oil 37
Executive chief Dylan Baird