La Cachette De La Plage Menu and Prices

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Goose liver mousse from an original provencale recipe where the mousse is infused cream, butter, cognac and a splash of cointreau. We add black truffle oil.

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Double beef consomme with a reduction of oven roasted onions and white wine finished with a parmesan crouton and swiss cheese, oven baked.

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Lobster bisque richly enhanced with cream, sweet butter, white wine and a touch of harvey’s bristol cream sherry.

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Burgundy helix snails cooked in a broth of wine and champagne, with a green chartreuse butter with garlic, shallots and walnuts.

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Wild caught american shrimp sauteed in a traditional provencale sauce of fresh tomato concassse with garlic and chopped parsley.

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Fresh large deep sea scallops, wrapped with pastrami style goose breast, pan seared and flamed with cognac, dark balsamic glaze.

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Frog legs cooked in the parisienne style, with butter and garlic and a splash of white wine, sauteed and finished with a fresh parsley sauce.

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Super lump, lump and backfin crab meat, spiced and seasoned, pan seared and oven finished, garnished with with green peppercorns and dijon.

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Duck leg confit, traditionally cooked in its own juices, flavored with juniper berries, served warm with a swiss lingonberry conserve.

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Lamb kidneys, sauteed with shallots, flamed with cognac, finished with a reduction of demi-glace and touch of aged sherry vinegar.

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Veal sweetbreads in the traditional manner with a sauce reduction of demi-glace, aged madeira wine and essence of black truffles.

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A warm medallion of french goat cheese mesclun, walnuts and a fresh raspberry vinaigrette.

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Oven warmed brie encrusted with toasted almonds, port infused pear, mesclun passion fruit vinaigrette.

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Course country pate infused with armagnac brandycornichons and dijon.

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Smoked and cured pastrami style sliced breast of american goose.

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House cured with dill and vodka, topped with mujjol caviar.

$12.00

From canada, well aged black diamond.

$12.00

French semi soft trapist cheese.

$12.00

Danish, semi soft, buttery and mild.

$12.00

French triple cream cheese.

$12.00

French, soft, mild and supple cheese.

$12.00

From holland, medium soft and smoked.

$12.00

Traditional 60% cream cheese from france.

$10.00

Britain’s historic natural blue veined cheese. The king of english cheese. Made for 300 years exclusively in the counties of leicestershire, nottinghamshire & derbyshire. Served with walnuts and a pe

$15.00

Californian handmade raw milk farmstead cheese from the cheese makers own holstein cows. Cured for three weeks and aged a minimum of six months. Tastes creamy and full flavored, very rich.

$15.00

Northern italy, famous cows milk cheese, salt content 2%. A mild, tasty, creamy gorgonzola.

$15.00

Monroe wisconsin, fresh, raw, jersey cows milk handmade cheese, shelf cured over 60 days. Extra creamy and evenly distributed blue veins.

$15.00

Massif central, france, cows milk cheese. Ripened in humid caves, well marbled and supple. Tastes strong to piquant, pastoral, grasses and wild flowers.

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This fish has delicate and lean white sweet meat which flakes off in long separate strands, we dust it lightly with rice flour, pan sear it with capers, butter and a dash of white wine.

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Large deep sea scallops pan seared with armagnac, poached with mushrooms in white wine. Finished under the broiler with fresh panko crumbs, creme fraiche and gruyer cheese.

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Fan filet of american farm raised ostrich. This very flavorful meat, very low in calories and fat, is pan seared and finished rare like tuna for tenderness, garnished with a fresh cranberry gastrique

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Breast of a plump and tender hen chicken prepared in the french demi-deuil method with black truffles under the breast skin, stuffed with spinach and grape tomatoes, oven roasted.

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A traditional bistro dish, chicken marinated in a good red wine, old vine zinfandel, oven braised with mushrooms, shallots, bacon, thyme and rosemary. Dash of cognac to finish.

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Chicken curry recipe from french indo china, medium hot and spicy, saffron rice, green mango chutney, hot indian lime pickle and a spicy green chille pickle.

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Breast of young duckling, pan seared to crisp the outer skin, then oven roasted rare to medium rare, carved and topped with a compote of black cherries infused with framboise.

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One of the national dishes of france. Recipes vary by region, we use flavorful oxtail slow braised in a rich beef bullion and oregon pinot noir wine, served with the aromatic broth and oven roasted r

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Mid western very lean pork tenderloin, split and filled with wine marinated red cabbage, dried fruits and juniper berries, covered in puff pastry and oven baked. Madeira wine sauce.

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Whole marinated quail, butter-flied, pan seared under a brick, flamed with cognac and oven finished. Demi-glace infused with essence of black truffles.

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Farm raised tender rabbit marinated in and braised with a rich red wine from the cahors region in france. Served in the reduced sauce with baby onions, cremini mushrooms and pancetta. Recipe from jea

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Fresh cut calves liver, quickly pan sauteed to pink, flamed with brandy and a touch of raspberry vinegar. Finished with demi glace reduction. With shallots, and an aged dry madeira wine from funchal.

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Boneless leg of spring lamb, rubbed with olive oil, rosemary, garlic and black pepper. Freshly oven roasted for each order, finished only medium rare to rare. Served with a house made fresh mint sauc

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Deep chocolate mousse over a chocolate ganache then covered with a very dark swiss bittersweet chocolate.

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Family heritage recipe from milford ontario, sweet butter tart served with a scoop of haagen-daze vanilla ice cream.

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French traditional baked custard, double cream, vanilla, eggs and sugar. Topped with caramelized sugar.

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A parisian original - fresh lemon juice tart made with only cream, eggs, sugar and fresh squeezed lemon juice.

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Old fashioned cherry pie made with michigan sour cherries demerara sugar. Topped with creme- fraiche.

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All souffles are flavored with first quality liqueur. $10.00 supplement.

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