High-end contemporary French restaurant is set in elegant surrounds in a historic home.
4.6 – 284 reviews $$ • French restaurant
Menu
| Tasting Menu | |
| 1st Course | |
| Hamachi with Horseradish Coleslaw Citrus fruits, yuzu dressing, rice cracker |
|
| 2nd Course | |
| Hudson Valley Foie Gras Confit Marinated figs in port, cranberry marmalade, orange wine aspic. Wine Pairing: 2019 La Panetière Cellars Peach Wine |
|
| 3rd Course | |
| Assorted Seafood Simmered with Curried Sonoma Cabbage Lobster jus |
|
| Fresh Fettuccine with Périgord Black Truffles Parmesan shavings (supplement $35). Wine Pairing: 2016 Macon-Chaintre, Bourgogne |
|
| 4th Course | |
| Roast Medallions of Venison, Grand Veneur Sauce Chestnuts, haricots verts, creamed corn kernels |
|
| Long Island Breast of Duck, Juniper Berry Sauce Braised endive, Gruyêre, ham spinach. Wine Pairing: 2015 Château Hyot-Fronsac, Bordeaux |
|
| 5th Course | |
| Honey-Coconut Panna Cotta Blueberry topping |
|
| Hazelnut Dacquoise Biscuit Chocorange, Butterscotch Coulis Orange Bavarian cream, dark chocolate ganache, angel hair. Wine Pairing: 2012 Muscat de Beaumes de Venise, Trignon – Rhone Valley |
|
| 6th Course | |
| Mouthful of Sweet Savories | |
| Children’s Menu | |
| Appetizer Choices | |
| Fried Mozzarella Sticks Tomato Sauce |
|
| Fresh Fruit Salad | |
| Main Course Choices | |
| Chicken Fingers French fries |
|
| Filet of Beef French Fries |
|
| Macaroni and Cheese | |
| Dessert | |
| Crêpe Filled with Apple Marmalade Raspberry Coulis |
|
| Chocolate Cake Vanilla Sauce |
|
| Dinner Menu | |
| Hot and Cold Appetizers | |
| Aromatic Artisanal Salad, Belgium Chicory, Roquefort Crumble Dried raisins, Seckel pear, pickled radishes, gazpacho dressing |
$15.00 |
| Smoked Salmon with Maryland Crabmeat Diced bell peppers, zucchini, garden herbs |
$21.00 |
| Cauliflower Soup with Buttered Croutons Crisp filament of vegetables |
$14.00 |
| Country Style Duck Terrine “Yves Gonnachon” Pistachios, truffles, cornichons, relish and condiments |
$20.00 |
| Poached East Coast Oysters with Leeks Julienne Champagne sabayon |
$24.00 |
| Hamachi with Horseradish Coleslaw Citrus fruits, yuzu dressing, rice cracker |
$19.00 |
| Baked Escargots in Garlic Custard Breadcrumbs with nuts, tomato fondue, chopped parsley |
$18.00 |
| Hudson Valley Foie Gras Confit, Fruit Brioche Toast Port-marinated figs, cranberry marmalade, orange wine aspic (glass of sweet wine suggested) |
$25.00 |
| Fresh Fettuccine with Périgord Black Truffles Parmesan shavings |
$70.00 |
| Fish | |
| Black Bass with Herb Crust, Basil Pesto Orzo pasta, baby artichoke heart, salsify tempura, young carrots |
$39.00 |
| Sizzling Fragrant Casserole of Maine Lobster, Chive-Butter Sauce Meyer lemon, piquillos, grilled vegetables |
$45.00 |
| Boneless Dover Sole Dressed with Gremolata of Mushrooms Prawns, Broccoli florets, orange-wine sauce |
$48.00 |
| Assorted Seafood Simmered with Curried Sonoma Cabbage Lobster jus |
$38.00 |
| Meat and Poultry | |
| Filet Mignon of Beef with Brussel Sprouts, Sweet Turnips Roasted pecans, hashed potatoes, fried shallot rings, Poivrade sauce |
$42.00 |
| Tenderloin of Berkshire Pork, White Wine Mustard Sauce, Gherkins Green lentils, vegetable Brunoise, garlic sausage |
$36.00 |
| Slowly Braised Lamb Navarin on Basmati Rice This season’s roots and vegetables, pearl onions, pancetta, lamb jus |
$38.00 |
| Long Island Breast of Duck, Juniper Berry Sauce Braised endive, Gruyêre, ham, spinach |
$39.00 |
| Roast Medallions of Venison, Grand Veneur Sauce Chestnuts, haricots verts, creamed corn kernels |
$46.00 |
| Cheese | |
| Selection of Farm Ripened Cheeses, Walnut-Raisin Bread Assorted marmalades, candied nuts, crumble |
$17.00 |
| Desserts | |
| Shredded Phyllo Napoleon with Strawberry and Passion Fruit Crémeux Vanilla-raspberry coulis |
|
| Crêpe Ma Pomme Soufflée, Cherry Cappuccino Caramel-calvados sauce |
|
| Hazelnut Dacquoise Biscuit Chocorange, Butterscotch Coulis Orange Bavarian cream, dark chocolate ganache, angel hair |
|
| Honey-Coconut Panna Cotta, Lemon Yogurt Sablés Blueberry topping |
|
| Painter’s Palette of Sorbets and/or Ice Creams Their own coulis, fresh berries |
|
| Choice of Grand Marnier, Chocolate or Daily Selection Soufflé Served with their own sauce |
|
| Vegetarian Menu | |
| Vegetarian Appetizers | |
| Aromatic Artisanal Salad, Belgium Chicory, Roquefort Crumble Dried raisins, Seckel pear, pickled radishes, gazpacho dressing |
$15.00 |
| Poached Artichoke Hearts, Ravigote Dressing Vinaigrette with capers, cornichons, garden herbs |
$15.00 |
| Cauliflower Soup with Buttered Croutons Crisp filament of vegetables |
$14.00 |
| Ravioli of Wild Mushrooms, Spinach, Pecorino Cheese Tomato sauce |
$15.00 |
| Horseradish Coleslaw, Citrus Fruits, Yuzu Dressing Rice Cracker |
$15.00 |
| Fresh Fettuccine with Périgord Black Truffles Parmesan shavings |
$70.00 |
| Vegetarian Main Course Choices | |
| Braised Sonoma Cabbage, Yukon Potatoes, Broccoli Florets Vegetable Brunoise lightly curried |
$28.00 |
| Orzo Pasta with Baby Artichoke Heart, Salsify Tempura, Brussel Sprouts Parmesan Shavings |
$28.00 |
| Casserole of Green Lentils, This Season’s Roots and Vegetables Vegetable jus |
$28.00 |
| Foraged Mushrooms, Piquillos, Chives, Grilled Vegetables Gremolata, fried shallot rings |
$28.00 |
| Stew of Bell Peppers, Tomatoes, Onion, Zucchini, Spinach Baked Garlic, garden herbs, pesto coulis |
$28.00 |
| Your Own Choosing of the Selected Vegetables Featured on the Menu |
$28.00 |
| Desserts | |
| Shredded Phyllo Napoleon with Strawberry and Passion Fruit Crémeux Vanilla-raspberry coulis |
|
| Crêpe Ma Pomme Soufflée, Cherry Cappuccino Caramel-calvados sauce |
|
| Hazelnut Dacquoise Biscuit Chocorange, Butterscotch Coulis Orange Bavarian cream, dark chocolate ganache, angel hair |
|
| Honey-Coconut Panna Cotta, Lemon Yogurt Sablés Blueberry topping |
|
| Painter’s Palette of Sorbets and/or Ice Creams Their own coulis, fresh berries |
|
| Choice of Grand Marnier, Chocolate or Daily Selection Soufflé Served with their own sauce |
|
| Brunch Menu | |
| Basket of Viennoiseries | |
| Basket of Croissants, Chocolate Breads, Cranberry Breads, Brioches Supplement $8 |
|
| Appetizer Choices | |
| Aromatic Artisanal Salad, Belgium Chicory, Roquefort Crumble Dried raisins, Seckel pear, pickled radishes, gazpacho dressing |
|
| Cauliflower Soup with Buttered Croutons Crisp filament of vegetables |
|
| Salmon Gravlax with Fresh Dill Horseradish coleslaw, young arugula (Supplement $5) |
|
| Poached Artichoke Heart, Ravigote Dressing Vinaigrette with capers, cornichons, garden herbs |
|
| Ravioli of Foraged Mushrooms, Spinach, Pecorino Cheese Tomato sauce |
|
| Country Style Duck Terrine “Yves Gonnachon” Pistachios, truffles, cornichons, relish and condiments (Supplement $8) |
|
| Main Course Choices | |
| Mushroom and Vegetable Omelette, Hash Potatoes | |
| Poached Eggs en Piperade, Focaccia Toast Simmered peppers, tomatoes, onions, garlic clove, ham |
|
| Croque Madame with French Fries Grilled ham and cheese sandwich, fried egg |
|
| Chicken Salad with Apples, Dried Cranberries, Pecans Mayonnaise dressing |
|
| Black Bass with Herb Crust, Basil Pesto Orzo pasta, baby artichoke heart, salsify tempura, young carrots |
|
| Assorted Seafood Simmered with Curried Sonoma Cabbage Lobster jus |
|
| Seared Mediterranean Branzino Fillet, Chive-Butter Sauce Meyer lemon, piquillos, grilled vegetables |
|
| Tenderloin of Berkshire Pork, White Wine Mustard Sauce, Gherkins Green lentils, vegetable Brunoise, garlic sausage |
|
| Slowly Braised Lamb Shank on Basmati Rice, Lamb Jus This season’s roots and vegetables, pearl onions, pancetta (Supplement $5) |
|
| Desserts | |
| Shredded Phyllo Napoleon with Strawberry and Passion Fruit Crémeux Vanilla-raspberry coulis |
|
| Crêpe Ma Pomme Soufflée, Cherry Cappuccino Caramel-calvados sauce |
|
| Hazelnut Dacquoise Biscuit Chocorange, Butterscotch Coulis Orange Bavarian cream, dark chocolate ganache, angel hair |
|
| Honey-Coconut Panna Cotta, Lemon Yogurt Sablés Blueberry topping |
|
| Painter’s Palette of Sorbets and/or Ice Creams Their own coulis, fresh berries |
|
| This Season’s Fresh Fruit and Berry Salad Citrus jus |
|
| Choice of Grand Marnier, Chocolate or Daily Selection Soufflé Served with their own sauce (Supplement $5) |
|
| Take Out Menu | |
| Appetizers Choices | |
| Aromatic Field Salad with Burrata Cheese Chickpeas, brown quinoa, Kalamata olive vinaigrette |
|
| Chilled Strawberry Gazpacho Granola, scallions, peppers, berries |
|
| Smoked Trout and Potato Salad, Horseradish Crème Fraiche Onions, capers, chopped eggs, chives |
|
| Seasonal Melon, Prosciutto Ham, Smoked Mozzarella Skewer Arugula, basil, lemon wedge |
|
| Fresh Tagliatelle Forest mushrooms, seasonal vegetables, Gruyere shavings |
|
| Stuffed Tomato Antiboise Bonito tuna, diced carrots, celery, mayonnaise, hard-boiled egg |
|
| Country Style Duck Terrine “Yves Gonnachon” Pistachios, truffles, cornichons, relish and condiments (Supplement $8) |
|
| Hudson Valley Foie Gras Confit, Duck Skin Crumble This season’s berries marmalade, orange wine aspic (Supplement $15) |
|
| Main Course Choices | |
| Atlantic Monkfish Seared with Summer Vegetables Heirloom tomatoes, zucchini, summer squash, sweet back olives, Rouille sauce |
|
| Seared Scottish Salmon, Persillade Topping, Pesto Sauce Jardiniere of vegetables, Lyonnaise potatoes |
|
| Boneless Mediterranean Snapper Grenobloise Style Diced lemon, croutons, garden herbs, spinach flan |
|
| Grilled Filet of Beef, Caramelized Shallot Topping Shiitake mushrooms and heirloom tomatoes persillade, buttered haricots verts |
|
| Medallions of Veal Tenderloin, Madeira-Scented Jus Sweet peas with sautéed lettuce, pearl onions, garlic sausage ($8 Supplement) |
|
| Roasted Breast of Chicken, Ras el Hanout Sauce Moroccan Tabbouleh, buttered young carrots |
|
| Dessert Choices | |
| Key Lime Pie of Lime Jam Curd and Meringue Mint Sauce |
|
| Chessboard of Black and White Chocolate Mousse Chess Figures, Raspberry Coulis | |
| Baba au Rhum Soaked in Passion Fruit Syrup Chantilly cream |
|
| Vanilla and Berries Bavarian Cake Fresh fruit minestrone |
|
| Sampler of Three House Desserts Served with their own sauce |
|
| Assorted Cheeses Walnut and raisin bread (Supplement $5) |
|
| Celebratory Cakes | |
| Chocolate Ganache | |
| Chocolate Mousse | |
| Vanilla Sponge | |
| Charlotte lady fingers with Vanilla and Strawberry Bavarian cream |
|
| Napoleon puff pastry with layers of vanilla custard and fresh fruit |
|
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Contact La Panetiere
Address: 530 Milton Rd, Rye, NY 10580
Phone: (914) 967-8140
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