Small Bites

Jacques Lopiac, the owner of La Panetiere in Rye:

After the jump, a look at the new menus at La Panetiere in Rye. There are a la carte selections, a $25 prix fixe lunch and an $85 tasting menu.

The 411 on La Panetiere.

Lunch Menu:

APPETIZERS
LOBSTER AND CORN VELOUTE
Chanterelles, chives, whipped cream $ 7

ENDIVE SALAD
Blue cheese, walnuts, pearls of apples $ 8

AROMATIC MIXED GREENS
Selected herbs, shaved spring vegetables $ 6

TARTAR OF DAURADE ROYAL
Tobiko caviar, honey-wasabi emulsion $ 10

GNOCCHI RICOTTA
Haricots verts, wild mushroom, crisp pancetta $ 9

DUCK TERRINE “YVES GONNACHON”
Black truffles, sweet and sour relishes $ 10

MAIN COURSES
CRABCAKE COATED WITH PANKO CRUMBS
Matignon of celery, Szechwan pepper, spaghetti squash $ 14

SLOWLY COOKED CHATHAM COD
Barigoule jus $ 12

SAUTEED BAY SCALLOPS
Beurre meunière $ 13

GRILLED CHICKEN BREAST
Tarragon sauce $ 11

BONELESS COLORADO RACK OF LAMB
Mint infused jus $ 19

SEARED HANGER STEAK
Black olive sauce $ 12

SIDE ORDER’S
Wild mushrooms Sautéed spinach
Steamed asparagus Haricots verts
Spring vegetables Pommes fondantes
All Side selections $ 4

FROMAGES
FARM RIPENED CHEESES
Raisin-walnut bread and chutney $ 9

Lunch Dessert Menu:
DESSERTS
CRUNCHY CHOCOLATE AND PRALINE BAR
Hazelnut, caramel sauce

EXOTIC FRUITS MINESTRONE
Coconut milk sauce, sorbet passion

FLOATING ISLAND
Crème anglaise, angel’s hair sugar

ALMOND FLOURLESS CHOC OLATE CAKE
Mint balsamic coulis

SELECTION OF SHERBETS AND ICE CREAM
Presented with their own accompaniment

REGULARLY CHANGING INSPIRATION OF THE DAY
Our selection of desserts $ 6

PRE FIX MENU
GNOCCHI RICOTTA
Haricots verts, glazed pearl onions, crisp pancetta
or
LOBSTER AND CORN VELOUTE
Chanterelles, chives, whipped cream
or
AROMATIC SALAD
Selected herbs, shaved spring vegetables
SLOWLY CO OKED CHATHAM COD
Artichoke variation, Barigoule jus
or
GRILLED CHICKEN BREAST
Candele pasta gratin, petals of Brussel sprouts, tarragon sauce
or
SEARED HANGER STEAK
Pommes fondantes, asparagus heads, sweet black olive sauce
FLOATING ISLAND
Crème anglaise, angel’s hair sugar
or
CRUNCHY CHOCOLATE AND PRALINE BAR
Hazelnut, caramel sauce
or
SELECTION OF SHERBETS AND ICE CREAM
Presented with their own accompaniment
Menu at $ 25
Dinner Menu:

APPETIZERS
AROMATIC SALAD
Selected herbs, shaved spring vegetables $ 12
LOCAL VEGETABLES CO OKED “EN COCOTTE”
Truffle lemon vinaigrette $ 14

GNOCCHI RICOTTA
Haricots verts, wild mushroom, crisp pancetta $ 13

LOBSTER AND CORN VELOUTE
Chanterelles, chives, whipped cream $ 13

DUET OF TARTAR
Smoked salmon and dorade royale tartar, oyster “en gelée”, Tobiko caviar $ 18

SEARED DUCK FOIE GRAS
Rhubarb / strawberry compote, mango and salsify $ 26

CRABCAKE COATED WITH PANKO CRUMBS
Matignon of celery, Szechuan pepper, spaghetti squash $ 16

DUCK TERRINE “YVES GONNACHON”
Black truffles, sweet and sour relishes $ 17
MAIN COURSES
BUTTER POACHED MAINE LOBSTER
English peas ” à la Française” $ 38

SLOWLY CO OKED CHATHAM COD
Artichoke variation, Barigoule jus $ 32

DOVER SOLE MEUNIERE
Piquillos, apricots, pine nuts, lemon confit $ 44

SAUTEED BAY SCALLOPS
Woodland mushrooms, potato emulsion $ 34

MILK FED VEAL LOIN “AU SAUTOIR”
Contrast of carrots, jus de veau $ 38

BONELESS COLORADO RACK OF LAMB
Vegetables pearls “Printanière” $ 44

PRIME BEEF TENDERLOIN
Asparagus, pommes fondantes, ramps, olive infused jus $ 40

DUO OF SQUAB
Fava beans cooked “en casserole,” sage butter $ 36

FROMAGES
FARM RIPENED CHEESES
Raisin-walnut bread, chutney $ 16
Dinner Desserts:

DESSERTS
ALMOND CAKE WITH PISTACHIO CREAM
Pistachio brittle, spiked cranberry sauce

EXOTIC FRUITS MINESTRONE
Coconut milk sauce, sorbet passion

CRUNCHY CHOCOLATE AND PRALINE BAR
Hazelnut, caramel sauce

EXTRA BITTER CHOCOLATE BAVARIAN
Flambée banana, coffee crème anglaise

VACHERIN
Lemon meringue, vanilla ice cream, strawberry sorbet

SELECTION OF SHERBETS AND ICE CREAM
Presented with their own accompaniment

POACHED RHUBARB
Fromage blanc mousse, streusel, verbena and lemon granité

INSPIRATION AND SOUFFLE OF THE DAY
Our selection of dessert $ 14

MENU DEGUSTATION
LOBSTER AND CORN VELOUTE
Chanterelles, chives, whipped cream

SEARED DUCK FOIE GRAS
Rhubarb / strawberry compote, mango and salsify
2003 Monbazillac, Southwest of France

SLOWLY COOKED CHATHAM COD
Artichoke variation, Barigoule jus
2000 Meursault, Mommessin, Côte de Beaune

ROASTED COLORADO RACK OF LAMB
Vegetables “Printanière”
2005 Chateau Laborie, Cotes de Castillon

EXOTIC FRUITS MINESTRONE
Coconut milk sauce, sorbet passion
2006 Sharpe Hill “Select Late Harvest,” Connecticut
Menu at $85
With wine pairing at $130

Chef de Cuisine: Jean-Marc Cabirol
Chef Patissier: Didier Berlioz

If you have a food allergy, please speak to the owner, manager, chef or your waiter

Photo Caption: none