CONNECTICUT RESTAURANT SCENE CONTINUES TO GROW

Chatham Oysters on the half shell, Avocado Oil Mignonette Smoked Scottish Salmon 3.25 each
Steamed P.E.I. Mussels, Butter of Spring Garlic, Italian Parsley, Crispy Fries 10
Crispy Fried Atlantic Smelts with Spiced Cured Ham, Black Pepper Aioli 11
Spiced Breast of Magret Duck, "Carpaccio" of Gold and Candy Striped Beets, Toasted Pistachio Nuts 15.5
Frisée Salad with Crispy Chicken Livers, Lardons, Red Wine Poached Chicken Egg 9
Ray Turner's "Famous" Smoked, Fresh Eel, Potato Crisp, Fried Caper Salad, Horseradish Cream 16
Spring Asparagus Soup with Confit of Rabbit, Thyme and Goat Cheese 12
Blue Point Oyster Stew with Jerusalem Artichokes, Fingerling Potatoes and Duck Bacon 14
Mixed Green Salad with Almonds, Pink Lady Apples, Toasted Almonds "Lazy Lady" Farm Cheese 10
Red Watercress Salad, Smoked Scottish Salmon, Asparagus, Deviled Duck Egg, Sherry Vinaigrette 16
Charcuterie Plate of Cato Corners Cheese, Serrano Ham, Wild Boar Prosciutto and Jambon de Bayonne 21

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Chef's Weekend Specials - Sample Menu
Hudson Valley Foie Gras, Toasted Fig Bread, Wild Huckleberries 16.50
Fresh Portuguese Sardine “Sandwich” Brioche, Lemon Pepper Aioli, Smoked Bacon 11
Atlantic Skate Wings, Buttered Cauliflower, Fried Capers and Pancetta 24
Risotto of Quail Confit, Black Trumpet Mushrooms, Fried Quail Egg 14/28

~Menu changes may happen~

Block Island Scallops, Creamed Spinach Smoked Bacon and Warm Apple Vinegar Dressing 14/28
"Pot au Feu" of Poached Chicken, Fiddlehead Ferns, Black Trumpet Mushrooms and Spring Vegetables 22
French Cut Braised Sirloin of Beef "Bavette" Creamy Tarragon Potato Gratin, Buttered English Peas 24
Skate Wings with a Celery Root Puree, Braised Pork Belly Spring Garlic Butter 27
Moroccan Spiced Lamb "Sirloin", Hash of Merguez Sausage with a Fried Duck Egg Marmalade of Beet Honey, Clementines and Ginger 28
Long Island Fluke, Braised Broccoli Rabe, Pancetta and Garlicky Tuscan White Beans 22
Berkshire Pork Chop with Fig Balsamic Vinegar, Baby Yams, Salad of Mustard Greens and Crispy Fried Pigs Ear 29
French 75 Burger with House Spiced Ketchup, Onion Confit, and Blue Cheese Fondue 14
L&E Burger, Burger of Waygu Beef, Foie Gras Butter, Wild Mushroom Jam Truffle Salted Fries 26

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

Restaurant L & E French 75 Bar

| 860 526 5301 | 59 Main Street Chester, Connecticut 06412