| Address: | 92 Main St., Vineyard Haven, MA 02568 |
|---|---|
| Phone Number: | 508-693-4906 |
| Directions | Send to phone | |
| Website: | http://www.legrenierrestaurant.com |
| Cuisine: | French |
|---|---|
| Features: | BYOB |
| Price Range: | $$$ (Expensive) |
| Reader Rating: | |
|---|---|
| No reader reviews | Write the first review |
The real deal. Menu of classic French fare has barely changed in their 30 years of existence. Swordfish Dieppoise sil vous plait! And on top of the fabulous fare, Le Grenier's dance floor is open for business Thursday - Sunday.
Menu
Hors D'euvres
Escargots Bourguignon - in garlic butter
Feuillette of Escargots - escargots with tomatoes, garlic, tarragon and cream
Clams Casino - bacon and garlic
Oysters Rockefeller - spinach, bacon and cheese
Wild Mushroom Raviolis - fried with ginger butter sauce
Smoked Trout - lemon horseradish Sauce
Lobster Aioli - ½ chilled lobster with garlic mayonnaise
Moules au Pernod - mussels steamed in Pernod and tomatoes
Le Garlic Pain - garlic bread
Les Soupes
Onion Soup Gratinée
Soupe du Jour
Les Salades
Caesar Salad full / demi
Salade Maison full / demi
Plats de Resistance
Scallops Barcelona - sea scallops, almonds, Amaretto and cream
Scallops à la Russe - shallots, Vodka, red caviar and cream
Scallops Mediterranée - tomatoes, shallots, garlic, basil in white wine sauce
Yellowtail Sole Amanadine - lemon butter and almonds
Bouillabaisse - clams, mussels, oysters, lobster, fresh fish and rouille
Soft Shell Crabs Amandine - lemon butter and almonds
Shrimp Pernod - shallots, anise seeds, Pernod and cream
Lobster Normande - lobster, apples, Calvados, shallots and cream
Salmon Dupon - scallions, capers, lemon and white wine
Swordfish Dieppoise - swordfish, mussels, shallots, white wine and cream
Frog Legs Provençale - garlic and lemon
Chicken Dijonnais - mushrooms, Dijon mustard and cream
Chicken Perigueux - mushrooms, black truffles, Madeira and demi-glaze
Chicken Livers Provençale - garlic and tomatoes
"Le Canard" Roasted Duck a L'Orange
Quails aux Raisins - grapes, Cognac and demi-glace
Magret au Cassis - boneless breast of duck with black currant sauce
Veal a la Crème - scallopini with mushrooms, Cognac, lemon and cream
Calf's Brain Grenobloise - classic black butter and capers
Sweetbreads Financière - mushrooms, green olives and demi-glaze
Venaison Grand Veneur - scallopini with red currant game sauce
Beef Wellington - filet mignon, liver paté, mushrooms in puff pastry
Tournedos Marchand de Vin - filet mignon with a red wine sauce
Steak au Poivre - black pepper, Cognac, demi-glace and cream
Steak Dijonnais - Dijon mustard cream sauce
Steak aux Echalottes - served with caramelized shallots
Rack of Lamb - rosemary currant sauce
Vegetarian Wellington - broccoli, cauliflower and carrot paté in puff pastry
Nos Desserts
Chocolate Moussecake
Our own rich dark chocolate mousse served with Crème Anglaise
Crème Caramel-Caramel custard
Profiterole au Chocolat ou au Caramel-Pastry puff with vanilla ice cream served with chocolate or caramel sauce
Banane Flambé-Banana flambé with rhum and caramel over vanilla ice cream
Frozen Key Lime Souffle-Served with fresh mango, kiwi and pineapple coulis
Crème Brûlée-Classic ... of course!
Warm Chocolate Bread Pudding-Topped with a warm dark Jamaican rum chocolate sauce
Coffee, Tea
Espresso, Cappuccino
