Menu

La Chasse Summer Menu

Appetizers:

Mussels du Jour– Chef’s whim 13
Fried Oysters– Bacon jam, whole grain crema, pickled red onion 13
Escargot Rockefeller– Spinach Pastis butter, bacon pan grattato, aged Parmesan 15
Fried Veal Livers– Braised gigante beans, pickled shallot, Mimi’s smoked bleu cheese, sauce bordelaise 12
Charred Octopus – Sweet potato puree, avocado salad and sesame vinaigrette 14
Pan Seared Foie Gras- Johnny cake, berry preserves, pickled strawberry, honey-cayenne granola 17*
Seared Crab Cake– Garlic labneh, olive caper relish, herbs 15
Crispy Sweetbreads– Roasted garlic & chive aioli, house hot sauce, pickled vegetables 15
Fried Green Tomatoes– Heirloom tomato jam, balsamic reduction, basil 12
Cheese and Charcuterie Board 20

Salads:

Caesar– House giardiniera, ham dust, butter toasted pepitas, parmesan, pan grattato, Caesar dressing 11
Arugula – Roasted eggplant and spring squash, olive oil cured tomatoes, pickled ramps, everything spice, goat cheese, herb vinaigrette 11
Groganica Greens– Strawberries, blueberries, sour cherries, Point Reyes bleu cheese, Marcona almonds, orange-honey vinaigrette 11

Entrees:

Wood Grilled Lamb Porterhouse– Roasted vegetable-farro salad, whipped goat cheese, gremolata 40*
Kentucky Fried Rabbit – Gruyere spaetzle, pork belly braised greens, Worcestershire reduction, pineapple & Fresno chili mostarda 29
Seared Sea Scallops– Sauté of charred edamame & Frondosa Farms mushroom, smoked creamed corn, crispy shallots and herb oil 31*
Wood Grilled Filet– Smashed confit marbled potatoes, sautéed haricot vert, port demi-glace, charred ramp butter 42*
Grilled Quail– Andouille-crab dirty rice, roasted red pepper aioli, chipotle Bordelaise 29
House Smoked Grilled Pork Chop– White cheddar-jalapeno grits, grilled asparagus, strawberry-almond-black pepper compote 30*
Braised Beef Short Ribs– Israeli cous cous, glazed baby carrots, chili aioli, Bourbon-soy glaze, Napa cabbage slaw 29
Cast Iron Seared Salmon- Fermented rye berry succotash, summer vegetable ratatouille, basil-sunflower aioli 30*
Fried Cauliflower– Crispy chickpeas, smoked gigante bean puree, arugula-pumpkin seed pesto, roasted cherry tomato 22

Executive Chef Kristina Dyer
Sous Chef Joshua Robinson
*Consuming raw or undercooked meat, seafood, or eggs can result in serious health risks.
Split Plate Charge: $2 for Salads, $5 for Entrees