To make a reservation for Valentine’s Dinner, please call
Maitre d’ Marilou Lind directly at 513.621.4777.

valentine’s dinner menu
Six Course Prix-fixe for $100

SMOKED SALMON, CRÈME FRAICHE
WITH KENTUCKY CAVIAR, LEMON DRESSING, QUAIL EGG,
LENTIL, RADISH AND CUCUMBER SALAD

*

MAINE LOBSTER SALAD,
TROPICAL FRUIT AND AVOCADO,
RED CABBAGE AND CELERY ROOT REMOULADE

**

WARM DUCK LIVER, CRANBERRY COMPOTE,
 ROASTED PEAR, PHYLLO OF DUCK LIVER CONFIT, QUINOA,
DRIED RED FRUIT AND PARSNIPS

***

BOSTON SOLE, PINOT NOIR LIGHT TRUFFLE SAUCE,
SHITAKE MUSHROOM, WILTED RAPINI,
FONDUE OF ROOT VEGETABLES

****

RACK OF LAMB, TARRAGON SYRAH WINE SAUCE,
 FINGERLING POTATOES, GOAT CHEESE FLAN,
CONFIT TOMATOES, MEDLEY OF MUSHROOMS AND CREAMY SPINACH

OR

BEEF TENDERLOIN, BORDELAISE SAUCE,
ROASTED SHALLOTS AND ASPARAGUS,
DAUPHINOIS POTATOES, OYSTER MUSHROOMS
 FONDUE OF SNOW PEAS AND GLAZED CARROTS

*****

ODE A LA GOURMANDISE
ASSORTMENT OF SWEETS

******

6-Course Dinner – $100 per person
Wine parings may be ordered for additional $50 per person

Chef Takes Oath in Lexington, Kentucky

CINCINNATI: French Chef Jean-Robert de Cavel became a naturalized United States citizen, Friday, December 9, 2011. Jean-Robert has been a resident of the U.S. since 1986 and a business owner since 2002.

“Becoming a citizen of the United States is such an honor and very dear to me, not only because I now share it with my daughter, who was born here, but also because it is a wonderful place to live and work. Annette and I have made this our home, and we are grateful to the Greater Cincinnati community for their friendship and support” said Jean-Robert.

Jean-Robert is a resident of Newport, KY. He took the citizenship test in Louisville, KY in October 2011. He will retain his French citizenship as well.

Join us for lunch Saturday, December 17. We’re serving from 11:30 to 2 p.m. If you’re downtown enjoying the great holiday activities like the Nutcracker—show us your Nutcracker tickets and we’ll have a Sugar Plum treat just for you!

Sorry but we’ll be closed for private parties Friday, December 16 until 7:45 p.m. and Thursday, December 22 for dinner. Please don’t hesitate to join us for lunch or dinner the rest of the month.

Saturday, December 24 and Sunday, December 25: we are closed so that we may celebrate the holiday with our families. We reopen Monday, December 26.

Reservations can be made by calling our maitre’d, Marilou Lind at 513-621-4777. Sorry, due to the special nature of the evening, we cannot take online reservations.

Soirée de la Saint Sylvestre 2011

L’ Amuse Bouche

Smoked Salmon, Crème Fresh with Kentucky Caviar, French Lentil Salad 

and Quail Egg

****

Maine Lobster Salad with Pomegranate & Grapefruit

Celery Root Remoulade, Arugula & Avocado

Or

Oysters with Champagne Sabayon

 “Rockefeller” Style,

 Fine Tart of Fennel, Shiitake Mushrooms, Fondue of Leeks with Saffron

Or

Seared Foie Gras with Pineapple & Apple

Phyllo of Duck Confit & Quinoa

****

 Sea Bass with Truffle Sauce & Beurre Rouge, Piopini Mushrooms,

Parsnips & Spaghetti Squash, Butternut Squash Puree, Wilted Rapini

Purple Potatoes

Or

Beef Tenderloin, Cabernet Sauce, Shallot Confit

 Fondue of Creamy Carrots & Spinach, Dauphinois Potatoes,

Roasted Asparagus, Confit Tomatoes & Royal Trumpets

Or

Medallion of Venison with Poivrade Sauce, Cranberry Compote,

Chestnut Duo, Sweet Potatoes, Wild Mushrooms & Fondue of Cabbage

Goat Cheese Flan

****

Ode a la Gourmandise

Our Festive Assortment of Sweets

Cookie and Chocolate

Toast the New Year with a Flute of Sparkling Wine

Chef Jean-Robert and his team are creating a special menu to celebrate the harvest and Beaujolais Nouveau. The 5-Course menu will be available exclusively on Thursday, November 17th, 2011. A La Carte menu will also be available. Call 513-621-4777 for reservations and more information.

1st Course

Garlic Sausage with Lentil Salad and Beaujolais Vinaigrette

Joel Rochette Beaujolais Nouveau, 2011

 
2nd Course

Duck Leg Confit, Frisee Salad “Aux Lardon” and Apple,

Beaujolais Poached Local Egg in Beaujolais Dressing

Pavillon de Chavannes Cote de Brouilly “Cuvee des Ambassades”, 2010

3rd Course

Drunken Boston Cod in Beaujolais, Mushroom-Pear Crust,

Fondue of Rapini, Spaghetti Squash and Parsnip,

Light Beaujolais Cream Sauce

Joel Rochette Morgon “Les Micouds”, 2010

4th Course

Beef Short Rib, Beaujolais “Perigourdine” Sauce, Foie Gras Toast,

Creamy Spinach with Carrots, Portabella Mushroom and Bleu Cheese,

Duo of Potatoes Dauphinoise

Domaine Cheysson Chiroubles, 2010

Dessert

Goat Cheese Filled Brioche “Pain Perdu”,

Grape Jam, Beaujolais Sabayon and Compressed Grapes

Tissot “Jean-Robert’s Table” Cremant du Jura, N/V

French Lunch Tray 

February 20^th –February 24^th

First Course

Rice salad with spinach, French dressing, parmesan and crispy Brussels sprouts

Second Course

Soup du Jour

Third Course

Shrimp encroute with red cabbage, roasted tomato, onion and fish veloute

Dessert

Black bottom peanut butter banana mousse pie

The French Lunch Tray is available only at the bar. No substitutions and excludes beverage, tax and gratuity. Reservations not required. Jean-Robert’s Table is open for lunch Monday through Friday from 11:30 a.m. to 2 p.m.

Jean-Robert and his Team Invite You

for a Petite Revolution at the Table!

 Bastille Day  Thursday,  July 14

Four course prix fixe dinner In addition to the dinner menu

 $45 per person 5:30 p.m. to 9 p.m.

Call us for reservations! 513-621-4777

OR

Have Your Cake and Eat It, Too

Le French Country Buffet

 10 p.m. to midnight

$35 per person (including tax and gratuity) & Live Music Featuring Sylvain Archer

Til 1:30 a.m. a selection of wines by the glass & themed cocktails starting @$5

“I’m touched by the fact that Shevaun found my story could be inspiring and motivating to other people,” says Jean-Robert. “And I’ve been inspired and motivated by my time with Shevaun and by the magazine, too,” he added.

Jean-Robert’s interview with Voisin covers his drive to succeed and how he has recovered from tragedy and loss in both his personal and professional lives. It is Jean-Robert’s most in depth and candid interview since the opening of Jean-Robert’s Table in 2010.

The magazine, founded by Voisin, focuses on themes to inspire and motivate readers to business and personal success. It is sold at Barnes & Noble bookstores in the U.S., Hudson News and through paid subscription.