| Duck Foie Gras |
|
Sliced, served rare on a toasted brioche with a cassis liquor reduction, fresh berries |
| Veal Sweetbreads |
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Pan-seared, served with potato purée & chanterelle mushroom sauce |
| Frogs Legs Provencal |
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With garlic butter pernod sauce |
| Escargots & Wild Mushrooms |
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Sauteed, in puff pastry, garlic butter cream sauce |
| Jumbo Artichoke |
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Grilled or Chilled, sprinkled with parmesan cheese, crushed pepper, side of remoulade |
| Maryland Crab Meat Cocktail |
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4 oz. or jumbo shrimp cocktail (3) cocktail & mayo mustard sauce |
| La Cigale Combo Plate |
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Pate de campagne, chicken liver pate, homemade hummus, baby pickles |
| Scottish Smoked Salmon |
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Sliced, with capers, red onions, sour cream & croutons |
| Steak Tartar |
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4 oz., chopped beef tenderloin with traditional seasonings, raw egg yolk, crostini |
| Soup du Jour |
|
|
| Traditional French Onion Soup |
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Caramelized sweet onions, dry sack sherry, homemade croutons, topped with gruyere cheese |
| Caesar Salad |
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With romaine lettuce, garlic croutons, shaved parmesan cheese and anchovy |
| Belgian Endive & Arugula |
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Tossed with grapes, Anjou pear, roasted walnuts, crumble gorgonzola cheese, champagne vinaigrette |
| Caprese Salad |
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Beefsteak tomato & mozzarella cheese, with roasted sweet peppers, black olives, sweet onions, capers, basil olive oil & balsamic vinegar reduction |
| Chicken Francese |
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Haricots verts, lemon caper sauce |
| Chairmans Reserve Filet Mignon |
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With gratin dauphinois asparagus, side of béarnaise sauce |
| New York Strip Steak |
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2oz, grilled, green peppercorn sauce and La Cigale pommes frites |
| Grilled Lamb Chops |
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Basmati rice, broccoli florets, rosemary demi-glace |
| Coq Au Vin |
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Marinated chicken in red wine, with pearl onions, potatoes, bacon & mushrooms |
| Roasted Half Duck |
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Crispy & served with winter hash vegetables cassis liquor reduction |
| Braised Lamb Shank |
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With lemon roasted potatoes, onions, haricots verts, olives, natural au jus |
| Three Cheese Ravioli |
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Fontina, parmesan & ricotta cheese, truffle oil demi glace, crispy prosciutt |
| Gluten Free Gnocchi |
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Diver sea scallops & sweet peas, black truffle caviar mushroom sauce |
| Beef Bourguignon |
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Slowly braised, linguine pasta, onion, bacon mushrooms, natural au jus |
| Pan-Seared Scottish Salmon |
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Served with risotto cake, green beans, citrus beurre blanc |
| Mediterranean Branzini |
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Skin on, with braised fennel, tomato Provencal, tapenade, basil olive oil |
| Yellow Fin Tuna |
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With artichoke hearts, tomato, feta cheese, kalamata olives, garlic, basil olive oil |
| Sea Scallops & Jumbo Shrimp |
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Hearts of palm, cherry tomato spinach, champagne beurre blanc |
| Seafood Crepes |
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Filled with bay scallops & shrimp, lobster sauce reduction & sautéed spinach |
| La Cigale Soupe De Poissons |
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Mixed shellfish, shrimp, scallops, mussels, calamari & clams, white wine saffron fish broth, garlic croutons |
| Pei Mussels |
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Choice of marinieres, saffron or Dijon mustard sauce, side of pommes frites |
| Seafood Paella |
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With Spanish rice, mussels, shrimp, scallops, calamari, chorizo, peas & peppers |
| Chocolate Molten Cake |
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Warm chocolate cake, soft in the middle, served with vanilla ice cream and raspberry coulis. |
| Choice of Homemade Ice Cream & Sorbets |
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Chefs choice of flavors, changes daily |
| Classic Tiramisu |
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Layered espresso lady fingers and marscapone cheese, served with coffee infused creme anglaise. |
| Creme Brulee |
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Traditional vanilla custard cream topped with caramelized brown sugar. |
| Golden Apple Tarte Tartin |
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Caramelized apples, served warm and flambe tableside with apple liquor from calvados. |
| Homemade Bread Pudding |
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Homemade bread pudding served warm with caramel sauce and vanilla ice cream. |
| Peach Melba |
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Vanilla ice cream, sliced peaches & raspberry kirsch coulis, topped with whipped cream and toasted almonds. |
| Tarte aux Citron |
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Traditional lemon tart, whipped cream and raspberry coulis. |
