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MAIS OUI!
A truly wonderful meal begins with
fresh, crisp, steaming French Bread...straight from Chef Damon's oven ~ and the
perfect appetizer, of course.
*Please ask to see our wine
list.
APPETIZERS
Shrimp New Orleans ~ five jumbo tiger shrimp baked in Ooh la la garlic butter and cocktail sauce. 13.50
Smoked Salmon ~ with hearts of palm, sour cream and caviar. 12.50
Lobster Bourguignon ~ coldwater lobster tail chunks topped with our own garlic butter and Swiss cheese, broiled until golden brown. 14.50
Pâté Trio~ foie gras, country and black truffle pates served over fresh fennel and mixed greens with sherry vinaigrette. 14
Black Bean Cakes ~ said to be the best in Florida, served with fresh salsa, guacamole, English applewood-smoked cheddar and sour cream. 10.50
Special “shared starter” or side dish: Ooh La La! French Fries ~ you haven’t had a fried potato until you try our version of the classic, cooked in rendered
Maple Leaf Farms duck fat and served with Ooh la la’s special truffle ketchup. 9.50
| Soup |
Cup |
Bowl |
|
GAZPACHO |
6
|
8 |
|
FRENCH ONION SOUP GRATINEE
|
8
|
10 |
|
HOMEMADE SOUP du JOUR |
6
|
8 |
|
LOBSTER BISQUE |
8
|
10 |
SALAD
Chef Damon’s Chipotle Caesar Salad ~ fresh hearts of romaine and our version of the classic dressing “kicked up a little” with our smoked red chili puree. 8
Warm Goat Cheese Salad ~ our most popular salad with pankou-breaded goat cheese that is sauteed and served over greens with fresh tomato, toasted walnuts and our own fresh raspberry vinaigrette. 9.50
OOH LA DINNERS!
Beef Wellington ~ Cedar River Farms all-natural beef filet mignon, topped with sautéed mushrooms and truffle pate, wrapped in French puff pastry, baked crispy, served with black truffle Madeira demi glace. 39
Veal Française ~ sautéed and finished with Lemon, butter, white wine and grated pecorino cheese. 29
Veal Marsala ~ flambé with Marsala wine, mushrooms. 29
Veal Normandy ~ flambé with calvados, mushrooms and apples – finished with a splash of fresh cream. 29.50
Rack of Lamb ~ three to four chops of Colorado’s best, roasted with garlic and rosemary, cooked to your liking and finished with Pommery mustard sauce. 39
Tournedos Henri IV ~ two pan-seared Cedar River Farms all-natural beef tenderloin medallions cooked to your liking, topped with artichoke heart and béarnaise sauce. 35
Roasted Duckling ~ Maple Leaf Farms duckling roasted crispy “á la orange” and topped with choice of brandy peppercorn or Bing cherry sauce. 32
Fresh Calves Liver ~Provini veal liver lightly dusted in flour and sautéed with grilled red onions and crisp Neuske’s applewood-smoked bacon. 29.50
Scallops a la Ooh La La! ~ Fresh jumbo sea scallops rolled in Japanese bread crumbs, sautéed, and finished with our famous garlic-butter sauce. 29.50
Potato-Crusted Grouper ~ fresh Gulf of Mexico grouper fillet baked in a crisp, golden potato crust and served with a Pommery mustard demi-glace sauce. 30
Bouillabaisse Marseilles ~ a celebrated seafood stew served Provençal style, with lobster, shrimp, scallops, clams, fresh fish, seafood stock, assorted vegetables, garlic, saffron and herbs. 38
Ahi Tuna ~ Sushi-grade tuna steak, grilled rare, finished with beurre blanc-wasabi mustard sauce. 28.50
Garlic-Crusted Lobster Tails ~ two cold-water tails, crusted with fresh garlic and bread crumbs and sautéed crispy, served with our chipotle-pepper beurre blanc. 32.50
Seafood Pasta ~ Lobster, shrimp and scallops sauteed with fresh vegetables, finished with a garlic-basil-Pecorino light cream sauce. 36
We make everything fresh, to order, and to your liking.
We are pleased to accommodate special requests and dietary needs. Please, just
ask!
PLUS DAILY CHALKBOARD SPECIALS!
DON'T FORGET OUR DESSERT TRAY!
Extra charge for split plates and
substitutions. Gratuity not included.
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