LE CROCODILE MENU

Cold Appetizers

Tomato and Avocado Salad

$32
with hand peeled shrimps and cocktail sauce

Duo of Foie-Gras Tasting

$42
Foie-gras terrine and foie-gras crème brulée with ice wine gelée

Beef Tenderloin Steak Tartare

$28
Made to order and served with classic garnishes

Beet Salad and Fresh Buffala Cheese

$28
served with honey and mustard dressing

Pan-fried Goat Cheese and Curly Endive Salad

$26

Grilled Asparagus

$24
served with arugula salad, truffle oil dressing and Parmesan shavings

Butter Gem “Mimosa” Salad

$20
with house vinaigrette

30g/50g Northern Divine Caviar

served with toasted blinis and caviar accoutrements

Warm Appetizers

Lobster Bisque

$22
served with crème fraîche and cognac

“Le Crocodile” Classic

$18
Tomato and gin soup served with fresh whipped cream

Wild Mushroom Soup

$18
scented with truffle oil and Parmesan crostini

Garlic Sautéed Frog Legs

$32
Chive butter and tomato fondant

Oven-Roasted Beef Bone Marrow

$30
served with seasonal salad, fresh tomato fondant, toasts and fresh sea salt

Snails Baked in Pastry Shells

$28
served with garlic butter

Pan-Roasted Cauliflower Steak

$28
served with salsa verde, grapes, and sage

Lobster Tempura and Grilled Scallops

$36
with a curly endive salad, olive oil, lemon juice, tomatoes and chives

Classic Alsatian Style Onion Tart

$24
served with curly endive salad and mustard dressing

Dungeness Crab Cake

$30
served with red bell pepper mousseline

Veal Sweetbreads

$30
Black Truffle Cream Sauce

Fish and Shellfish

Pan-Seared Haida Gwaii Sea Scallop

$46
with vegetable ragoût and fennel beurre blanc

Grilled BC Salmon

$42
fresh lentil ragout, ginger beurre blanc

1.5 Pound Atlantic Lobster

$70
Steamed and shelled, served with sautéed market vegetables and saffron butter sauce

Grilled Tiger Prawns

$46
with angel hair pasta, lobster velouté and Pernod

Dover Sole

$66
Deboned table side served with a classic butter sauce

Meat and Poultry

Grilled Wagyu Ribeye, Veal Stock Reduction and Griotine Cherries

$76
served with bone marrow and parsley gratin

Roasted Free-Range Chicken Breast

$38
Pommery mustard sauce and shiitake mushroom risotto

Pan-seared Dry-aged 16oz Ribeye

$68
Butter based with béarnaise sauce and french fries

Grilled Veal Medallions

$52
with veal demi-glace and morel mushrooms

Grilled Triple A Beef Tenderloin

$60
served with peppercorn sauce

Slow Braised Lamb Shank “Provencal-Style”

$42
Roasted sweet garlic served with truffled gnocchi and glazed carrots

Roasted Fraser Valley Duck Breast

$52
with pan-seared foie-gras and an apple cider reduction

Roasted Rack of Lamb

$54
with mint jus, French peas and pomme purée

Venison Medallions

$52
Black Truffle cream sauce

Dessert

All desserts are $12.50 except where noted

Tarte aux Pommes à l’Alsacienne

Warm Alsatian styled apple tart with vanilla ice cream

Gâteau au Chocolat Moelleux

Warm soft chocolate cake with praline ice cream

Tartelette au Citron Meringuée Brûlée

Sun burnt lemon meringue tart with passion fruit sorbet

Panaché de Sorbets aux Fruits Frais

Our selection of fresh fruit sorbets made daily

La Crème Caramel

Our classic Crème Caramel

Crème Brûlée l’Orange

Crème Brûlée with essence of fresh orange

Profiteroles au Chocolat

Profiteroles filled with vanilla ice cream topped with hot Belgian chocolate

Mousse au Chocolat Maison

Our house made velvety chocolate mousse

Hot Grand Marnier Soufflé

served with Crème Anglaise

Fresh Seasonal Fruit Tart

served with pistachio ice cream

– 1 year –