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    Raouls Menu

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    eatlocalmenus
    Page 1 of 3 Appetizers Chilled White Corn Soup with Poached Lobster and Tomato Panna Cotta Salad of Mixed Greens with Warm Goat Cheese Artichoke Vinaigrette with quinoa, Roquette and Raoul's Dressing Frisee with Lardons and Poached Duck Egg Oysters du Jour Bigeye Tuna Sashimi with Coconut Tapioca and Green Mango To make a reservation call us at 212.966.

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    Download as PDF, TXT or read online from Scribd

    Raouls Menu

    Uploaded by

    eatlocalmenus
    64 views3 pages
    Page 1 of 3 Appetizers Chilled White Corn Soup with Poached Lobster and Tomato Panna Cotta Salad of Mixed Greens with Warm Goat Cheese Artichoke Vinaigrette with quinoa, Roquette and Raoul's Dressing Frisee with Lardons and Poached Duck Egg Oysters du Jour Bigeye Tuna Sashimi with Coconut Tapioca and Green Mango To make a reservation call us at 212.966.

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    Page 1 of 3 Appetizers Chilled White Corn Soup with Poached Lobster and Tomato Panna Cotta Salad of Mixed Greens with Warm Goat Cheese Artichoke Vinaigrette with quinoa, Roquette and Raoul's Dressing Frisee with Lardons and Poached Duck Egg Oysters du Jour Bigeye Tuna Sashimi with Coconut Tapioca and Green Mango To make a reservation call us at 212.966.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    64 views3 pages

    Raouls Menu

    Uploaded by

    eatlocalmenus
    Page 1 of 3 Appetizers Chilled White Corn Soup with Poached Lobster and Tomato Panna Cotta Salad of Mixed Greens with Warm Goat Cheese Artichoke Vinaigrette with quinoa, Roquette and Raoul's Dressing Frisee with Lardons and Poached Duck Egg Oysters du Jour Bigeye Tuna Sashimi with Coconut Tapioca and Green Mango To make a reservation call us at 212.966.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Raoul's Page 1 of 3

    Appetizers

    Chilled White Corn Soup


    with Poached Lobster and Tomato Panna Cotta

    Salad of Mixed Greens


    with Warm Goat Cheese

    Artichoke Vinaigrette
    with Quinoa, Roquette and Raoul’s Dressing

    Frisée
    with Lardons and Poached Duck Egg

    Oysters du Jour

    Bigeye Tuna Sashimi


    with Coconut Tapioca and Green Mango
    To make a reservation call us at Seared Sea Scallop
    212.966.3518 or use OpenTable below. with Ricotta Gnocchi, Ramps, Morels and Lobster Crème Fraîche

    Party Size: 2 Paté Maison


    with Baby Spinach, Walnuts and Olives
    Date: 09/03/2008 Crab Ravioli
    Time: with Trumpet Royale Mushrooms and Garlic Chives
    7:00 PM
    Steak Tartare
    with Quail Egg and Cornichons Salad

    Terrine of Hudson Valley Foie Gras and Rillette


    with Summer Truffle Purée

    Hudson Valley Foie Gras


    with Plum Compote, Honshineji and Mustard Greens
    Learn More

    Entrees

    http://raoulsnyc.com/menus.php 9/3/2008
    Raoul's Page 2 of 3

    Torchio Pasta
    with Asian Broccoli and Grana Padano

    Scottish Salmon
    with Green Tomato, Roasted Asparagus and English Pee Purée

    Striped Bass
    with Summer Beans, Fennel and Mussel Fondue

    Roasted Cod
    with Manila Clams, Heirloom Zucchini, Golden Raisins and Almond Sauce

    Halibut
    with Quinoa, Marinated Cucumber and Coriander Vinaigrette

    Poele Pekin Duck


    with Buckwheat Spatzle, Wild Spinach and Porcini Purée

    Organic Chicken
    with Grilled Merguez, Roast Fennel, Chickpeas and Lemon Confit

    Grilled Hampshire Pork


    with Fava Beans, Poached Apricots and Sylvetta Arugula

    Wagyu Shortrib
    with Salsify, Satur Farm Corn, Napa Cabbage and English Peas

    Steak au Poivre
    with French Fries

    Black Angus Ribeye


    with Artichoke Confit, Tuscan Kale Ravioli and Chanterelles

    Rack of Lamb
    with Chickpea Crepe, Piperade and Black Olive

    Vegetables

    Roasted Asparagus
    with Lemon Confit

    Wilted Pea Greens


    with English Peas

    Glazed Fingerling Potatoes

    Desserts

    Crème Brûlée

    Warm Chocolate Cake


    with Hazelnut Ice Cream and Salted Hazelnut Caramel

    Banana Bread Pudding


    with Chocolate Caramel Sauce and Caramel Cream

    Profiteroles
    with Vanilla Ice Cream and Chocolate Sauce

    Strawberry Mascarpone Tart


    with Strawberry Mint Sorbet

    Fresh Berries
    with Whipped Cream

    Citrus Sampler

    http://raoulsnyc.com/menus.php 9/3/2008
    Raoul's Page 3 of 3

    with Lemon Tart, Lime Parfait and Mandarin Granité

    Assorted Cookie Plate

    Assorted Ice Creams and Sorbets

    Artisanal Cheese Plate

    Teas

    Namasté
    organic, free trade Indian black tea

    Mao Jian
    hints of fruit and spring with delicate fragrance

    Cha Cha Chai


    organic black tea with cinnamon, cloves and cardamom

    Veritable Verbena
    sweet, fragrant European verbena leaves

    Mint Leaves
      classic mint leaves, pure and unadulterated

    Copyright © 2008 Raoul’s Restaurant. 180 Prince St, New York, NY | 212.966.3518

    http://raoulsnyc.com/menus.php 9/3/2008

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