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39 fotos

La Ferme Restaurant

Restaurante Francês$$$$

Chevy Chase

Salvar

La Ferme Restaurant

8.4^/10

avaliações

39 Fotos

Lunch Menu 3Dinner Menu 4Brunch Menu 3

Lunch Menu

At lunch time a minimum of $20/person is expected

Main

Country Paté

12.00

Pommery mustard, cornichons and toasted pain de campagne

Cassolette of Snails and Wild Mushrooms Provençale

13.00

French Onion Soup Gratinée

11.00

Soup of the Day

9.00

Poached Norwegian Salmon

26.00

Served cold with haricots verts, cherry tomatoes, potato, hard-boiled egg and homemade herb sauce

Pecan Crusted Filet of Trout

26.00

With Pommery mustard sauce

Sautéed Calf Liver

24.00

Served with caramelized onions and Sherry vinegar sauce

Seafood Risotto

28.00

Monkfish, shrimp and bay scallops in lobster sauce

Penne Pasta

23.00

With wild mushrooms, sundried tomatoes, spinach, garlic, EVOO and parmesan cheese

Salad of Mesclun Greens

12.00

With spiced pecans, dried cranberries, crumbled goat cheese and sherry vinegar dressing

Caesar Salad

11.00

Cream of Lobster Bisque

12.00

Steak Tartare

24.00

Served with a green mixed salad or French fries

Maine Lobster

Shrimp and avocado salad with vine ripe tomato, Corn, cilantro and Remoulade sauce

Grilled Filet of Norwegian Salmon

28.00

Served roasted vegetables with straw potatoes and basil cream sauce

Beef Tenderloin Tips Sautéed

23.00

Tossed in a peppercorn sauce, served with vegetables and French fries

Blackened Mahi Mahi

24.00

With lemon butter sauce

Grilled Dijon Mustard Crusted Chicken Caesar Salad

20.00

Burgers

with French fries $20, with green beans $24, with Caesar or Mesclun salad $24

Le French Onion Melt Burger

A half pound CAB patty topped with our French onion soup onions and melted Emmental, on a grilled brioche bun with garlic mayonnaise

Le Burger Du Fermier

A half pound CAB patty topped with Apple wood bacon, melted Cheddar, lettuce, tomato and red onion, on a grilled brioche bun

Desserts

11.00

Your choice of Crème caramel, Assorted sorbets in a "Tulipe" cookie shell, Chocolate and Grand Marnier cake, Seasonal fruit "croustade" with vanilla ice cream or Assorted mixed berries with sabayon

Soufflés

12.00

Your choice of Chocolate, Grand Marnier, Amaretto or Praline (toasted hazelnut)

Dinner Menu

Appetizers

Le Saumon De Norvège Fumé Par Nos Soins

19.00

House smoked salmon with Bermuda onions, chopped eggs, capers and toasted points

La Fricassée D'huitres Au Bacon

18.00

Fricassée of oysters stewed with apple wood bacon, leeks and potatoes

La Fricassée D'escargots Provençale

17.00

Cassolette of snails and wild mushrooms Provençale

Le Carpaccio De Bèteraves

13.00

Roasted beet "Carpaccio" with frisée, walnut and radish salad

La Crème Brulée Au Foie Gras

18.00

Foie gras crème brulée with fig jam, Mesclun-herb salad and toasted brioche

Les Crevettes Sauce Cocktail

19.00

Five jumbo shrimp with our signature cocktail sauce

La Coquille Saint Jacques Et Raviolis De Potimaron

18.00

Pan seared jumbo sea scallop with pumpkin raviolis, sautéed spinach and sage Beurre blanc

Soups and Salads

Bisque De Homard

13.00

Cream of Lobster Bisque garnished with shrimp and corn

Soupe Du Jour

10.00

Soup of the day

Salade D'endives

13.00

Endive Salad with walnuts, apples, Roquefort cheese and house vinaigrette

Soupe À L'oignon

11.00

French onion soup gratinéed with Swiss Emmental cheese

Salade De Mesclun

13.00

Salad of Mesclun greens with spiced pecans, dried cranberries and crumbled goat cheese with a sherry vinegar dressing

Salade César

12.00

Caesar salad with our signature homemade dressing, croutons and Parmesan cheese

Entrées

Substitutions and split plates $3

La Sole De Douvre Grillée

Grilled Dover sole with lemon butter sauce

Moules De L'ile Du Prince Edward Marinière

27.00

Prince Edward Island Mussels Steamed in a garlic butter and white wine sauce, served with French fries

Truite Amandine

28.00

Trout amandine served with a boiled potato and green beans

Filet De Boeuf Au Poivre

42.00

Filet mignon au poivre served with parmesan-truffle fries

Les Raviolis Aux Champignons Sauvages

28.00

Wild mushroom raviolis with fried Brussel sprouts, pecans, crumbled goat cheese and Balsamic drizzle

Filet D'agneau Aux Herbes De Provence

39.00

Roast top round lamb with herb de Provence and gratin dauphinois

Le Vol Au Vent De La Mer

42.00

Vol au Vent de fruits de mer (lobster, shrimp and scallops with shitake mushrooms in a lobster-Tarragon sauce, served in a puff pastry shell

Filet De Saumon Sur Un Lit De Lentilles Dy Puy

30.00

Herb roasted Tournedo of salmon served over lentils du puy with sautéed spinach and Pommery mustard sauce

Chateaubriand

95.00

Roast filet of beef, cut table side, with béarnaise sauce, assorted vegetables and gratin dauphinois

Poitrine De Poulet Forestiére

28.00

Roast breast of free range chicken "Forestière" (roasted new potatoes and wild mushrooms) in a Madeira wine sauce

Foie De Veau

29.00

Sautéed Calf Liver with caramelized onions, apple wood smoked bacon and mashed potatoes

Ris De Veau

37.00

Calf's sweetbread sautéed with a port wine-truffle sauce

Sides

Potato Gratin

6.00

Pan Fried Brussel Sprouts

10.00

With applewood bacon, spiced pecans, crumbled goat cheese and balsamic drizzle

Green Asparagus

9.00

Fresh Hand-Cut French Fries

12.00

With parmesan and Truffle oil

Fresh Green Beans

8.00

Fricassée of Wild Mushrooms Provençale

10.00

Fresh Hand-Cut French Fries

6.00

Brunch Menu

Served most Sundays from 11:30 am to 2:30 pm. Prix fixe $32 for a 3-course brunch; Or a 2-course brunch with a Mimosa, a Bloody Mary or a glass of House Champagne. "Le Notre" Butter Croissant, Chocolate Croissant Basket $5; Basket of freshly baked French bread with Jam $3.50

1St Course

Vegetable Soup of the Day

Norwegian Smoked Salmon

Served with Bagel, Dill Cream Cheese and Florida Onion

Salad of Mesclun Greens

With spiced pecans, dried cranberries, crumbled goat cheese and sherry vinegar dressing

Organic Greek Yogurt, Granola and Fresh Berry Parfait

French Onion Soup

Fricassée of Snails and Mushroom Provençale

Served in a puff pastry shell

2Nd Course

Avocado Toast On Organic Multigrain Bread

Topped with Applewood bacon, Goat cheese and a poached Egg

Quiche Lorraine

Apple wood smoked bacon, onion and Emmental cheese

Omelet

With wild Mushrooms, Herbs and Emmental cheese

Steak and Eggs

Pain Perdu "La Ferme"

Crème brulée French toast served with apple wood smoked bacon, spiced pecans and Maple syrup

Linguini

Tossed with Fresh Vegetables, Olive Oil, Garlic and Arugula

Eggs Benedict

Omelette Landaise

Sweet pepper, onion, tomato, basil pesto and fresh goat cheese

Frittata

With Pepper, Onion, Tenderloin Tips and Cheddar Cheese

Grilled Norwegian Salmon

Served with Hollandaise Sauce

Crèpes

Filled with chicken, spinach and wild mushrooms, gratinéed with Mornay sauce

3Rd Course

Mixed Sorbets

Served in a Tulip-shaped Cookie

Warm Crèpes

Filled with Milk chocolate and Hazelnut ganache and caramel sauce

Homemade Waffle

Served with fresh berries and Sabayon

Chocolate and Grand Marnier Cake

Crème Brulée

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