Jean-Robert's Table

Jean-Robert dishes with Noshable Notes on a  Perfect Spring Meal

http://noshablenotes.com/

Come and celebrate with us, Tuesday, February 14. We’re serving a special 6 course prix-fixe menu for $100 per person. We’re also serving a special dinner-version of our popular French Lunch Tray at the Bar. Four courses for $40—enjoy with friends, your date—anyone!

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

Ring in 2012 with us! We will have two seatings, the first serving a three course prix fixe menu at $75 per person and the second serving a five course prix fixe menu at $125 per person.

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

Join us for Beaujolais Nouveau, Thursday, November 17th, 2011

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