CHEZ VICTOIRE

THE ENGLISH VERSION OF OUR WEBSITE IS UNDER CONSTRUCTION. IT SHALL BE AVAILABLE IN LATE SEPTEMBER.

THANK YOU FOR YOUR PATIENCE.  HERE IS OUR SEASONAL MENU

– SUMMER 2018 –

THE MENU

 

Tomato salad
Mozzarella di Bufala – edamame – pine nuts – basil – white balsamic – 15

Birri green salad
Chez Victoire dressing – fried shallots – seasonal vegetables – 15

Sourdough bread tartine
Stracciata di Burrata – garlic flower – wild mushrooms – egg yolk 65 degrees – sorrel – 17

Marinated mussels
Gabrielle potatoes – green peas – redcurrant – furikake – yogurt/wasabi – vandouvan – 15

Mushroom risotto
smoked paprika oil – red wine sauce – crème fraîche – Parmigiano-Reggiano aged 36 months – 19/29

Roasted cauliflower & truffle
bacon – scrambled eggs – lemon brown butter – 19

Mozzarella di Buffala
ancestral tomato – lovage – brioche bread – grapefruit – pink pepper – fennel – 19/26

Ricotta cavatelli
lobster – yuzu – buttermilk – tarragon – lemongrass – galanga – 19

Chicken liver mousse
strawberry – mushrooms/kombu relish – maple – mustard confit – 15

Fried calamari
spicy/limey/peppery mayo – 14

Grilled octopus
red bell pepper – chorizo – black garlic – feta – goria pepper – 22

Whelk “snackés”
leek vinaigrette – yuzu – goat cheese – ash – dill – 15

Lac brome duck breast
cherries – white turnip – duck heart – honey/lavender – 20

Porc Beaurivage à la forestière
grille calamari – chorizo – fava bean – purple basil – red bell pepper – market price

Homemade smoked meat burger
smoked mustard – cucumber and onion pickles – arugula – 19

Grilled AAA Angus beef
french fries & salad – 28

Lac brome duck breast
cherries – white turnip – duck heart – honey/lavender – 32

Chinook salmon
Whelk – fried wakame – romanesco – girolle – fresh almond – crab stock – 31

AAA Angus Prime Rib 1kg aged 45 days (for 2 or 3 people)
seasonal mushrooms & vegetables – red wine sauce – 115

OYSTERS

6 @ -18 12 @ – 32

18 @ – 40

HOMEMADE CHARCUTERIE BOARD

Charcuterie
for 2-3 people – 27
for 4-5 people – 40
Charcuterie + cheese
for 2-3 people – 34
for 4-5 people – 52

 

logo menu de Open Table

 

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