Antinori Tignanello

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Large format signature plate with house selection of sauces and dry-aged meat, filet mignon, bavette steak & bone-in NY strip

Generously season each piece of meat (filet mignon, bavette steak, and bone-in NY strip) with salt and black pepper on both sides.

Season the Meat

In a large skillet, heat olive oil over medium-high heat. Sear the filet mignon for 4-5 minutes on each side for medium-rare. Remove and let rest.

Sear the Meat

In the same skillet, cook the bavette steak for 3-4 minutes on each side for medium. Remove and let rest.

Cook the Bavette Steak

Finally, sear the bone-in NY strip for 5-6 minutes on each side for medium-rare. Remove and let rest.

Cook the NY Strip

In a bowl, mix together fresh parsley, garlic, red wine vinegar, olive oil, salt, and pepper to taste.

Prepare Chimichurri Sauce

In a saucepan, reduce red wine over medium heat until it thickens. Add beef stock and simmer for 10 minutes.

Make Red Wine Reduction

Mix softened butter with minced garlic, chopped parsley, and a pinch of salt.

Prepare Garlic Herb Butter

On a large serving platter, arrange the filet mignon, bavette steak, and bone-in NY strip.

Plate the Meat

Serve with chimichurri sauce, red wine reduction, and garlic herb butter drizzled over the meat or on the side.

Add Sauces

Garnish with fresh herbs and serve immediately.

Garnish and Serve

Filet Mignon

Bavette Steak

Bone-in NY Strip

Chimichurri Sauce

Red Wine Reduction

Garlic Herb Butter

Salt

Black Pepper

Olive Oil

PLATEAU DU BOUCHER

House made duck liver mousse, cherries, and crostini

MOUSSE DE FOIE GRAS

Indulge in our exquisite Homard - Lobster, featuring tender, succulent lobster meat expertly cooked to perfection. This luxurious dish is complemented by a delicate herb-infused butter sauce that enhances the natural sweetness of the lobster. Served with a side of seasonal vegetables and a hint of citrus, this culinary masterpiece promises a dining experience that is both elegant and unforgettable.

Homard - Lobster

Indulge in our succulent Crevettes, featuring plump, juicy shrimp sautéed to perfection. Each bite bursts with flavor, enhanced by a delicate blend of garlic, herbs, and a hint of citrus. Served with a side of our zesty dipping sauce, this dish is a delightful oceanic experience that will transport your taste buds to the coast. Perfect for sharing or savoring solo!

Crevettes - Shrimp

Savor the ocean's bounty with our Palourdes - succulent clams steamed to perfection, infused with fragrant garlic, fresh herbs, and a splash of white wine. Served with a zesty lemon wedge, these tender morsels offer a delightful burst of briny flavor that transports you straight to the seaside. Perfect as a starter or a light main, each bite is a celebration of coastal cuisine.

Palourdes - Clams

Plateau De Fruits De Mer

Indulge in the ocean's finest with our fresh, succulent oysters, served on a bed of crushed ice. Each oyster boasts a delicate briny flavor, complemented by a squeeze of zesty lemon and a drizzle of tangy mignonette. Perfect for sharing or savoring solo, these delightful bites capture the essence of coastal dining.

Huîtres - Oysters

Make PLATEAU DU BOUCHER Recipe in just 1h . Large format signature plate with house selection of sauces and dry-aged meat, filet mignon, bavette steak & bone-in NY strip

Plateau Du Boucher Recipe

Ingredients

Meat

Sauces

Seasoning

Method

Preparation of Meat