LE CROCODILE MENU

Cold Appetizers

Tomato and Avocado Salad, with hand peeled Shrimp and Cocktail Sauce $26.00

Duo of Foie-Gras Tasting, Foie-Gras Terrine, Foie-Gras Crème Brulée, with Ice Wine Gelée $34.00

Beef Tenderloin Steak Tartare made to order $26.00

Golden Beets and Arugula Salad, served Bufala Cheese and a Dijon and Honey Vinaigrette $21.00

Warm Goat Cheese and Curly Endive Salad, served with Shaved Radishes, and a Dijon Vinaigrette $21.00

Duo of House Cured Gravlax and Salmon Tartare, with horseradish créme fraîche $24.00

½ Dozen Oyster, served on the shell, with Champagne Mignonette $24.00

Warm Grilled Octopus Salad, with shaved Fennel, confit White Beans, and Red Pepper Dressing $26.00

Butter Lettuce “Mimosa” Salad, with House Vinaigrette $18.00

Warm Appetizers

Wild Mushroom Soup, scented with Truffle Oil, and a Parmesan Crustini $15.00

Oven Roasted Bone Marrow, with Tomato Fondant, Fresh Sea-Salt, and a grilled Baguette $24.00

Escargots baked in Pastry Shells, served with Garlic and Pernod Butter $22.00

Le Crocodile Tomato and Gin Soup, with Créme Fraîche and Chives $16.00

Pan-roasted Cauliflower Steak, with Salsa Verde, Grapes, and Sage $24.00

Pan-seared Foie-Gras, with Griottine Cherries, and Port Wine Reduction $42.00

Lobster Tempura and Grilled Scallops, with a Curly Endive Salad, and Sauce Vierge $32.00

Fish and Shellfish

Pan-Seared Haida Gwaii Scallops, with Vegetable Ragout, and Fennel Beurre Blanc $44.00

Grilled Halibut and Lobster Tempura, with Saffron Velouté, and Tagliatelle Pasta $48.00

Ling Cod, served with Cannellini Beans, and Chorizo $35.00

Grilled Tiger Prawns, with Angel Hair pasta, Lobster, and Pernod $38.00

Dover Sole, served with a Classic Beurre Blanc $52.00

Meat and Poultry

Free-range Chicken Breast, with house made Spätzle, Spinach, and Sauce Moutarde $32.00

Pan-seared Dry-aged 16oz Ribeye, butter basted, with Bearnaise, and French Fries $58.00

Veal Medallions, with Morel Mushrooms, and a Cognac Demi-glace $48.00

Triple A Beef Tenderloin, served with Peppercorn Sauce $52.00

Slow Braised Lamb Shank, served with Truffled Gnocchi, and Carrots $36.00

Fraser Valley Duck Breast, with Pan-seared Foie Gras, and Calvados Reduction $46.00

Roasted Rack of Lamb, with Mint Jus, and French Pea Puree $49.00

– 3 years –