Fresh Cream

99 Pacific St. Monterey CA

Phone: 831-375-9798 | Fax: 375-2283

today's ordering times: not available

SOUP DU JOUR APPETIZERS

LOBSTER BISQUE

Velvety smooth bisque with hints of brandy, tomato and saffron

GAMBAS ET SES LEGUMES DANS SON PANIER CROQUANT

Plum glazed prawns with Asian vegetables in a crispy wonton basket, sesame vinaigrette

CHAUSSON DE HOMARD AU DEUX CAVIARS

Raviolis of lobster with lobster butter, black and gold caviar

CASSOLETTE D'ESCARGOTS

French snails in garlic butter with Pernod

NOTRE FOIE GRAS D'OIE MAISON

Foie gras pate, capers and onion with brioche toast

NAPOLEON DE TOMATE ET COUSCOUS A LA VINAIGRETTE

Vine-ripened tomato "Napoleon" with vegetable couscous, avocado and red wine vinaigrette

PETITS GALETTE DE CRABE A LA MODE DU CHEF

Pacific Dungeness crab cakes with a roasted red bell pepper beurre blanc

ENTREES

CANARD CROUSTILLANT ET SA SAUCE CASSIS

Half duckling, roasted crisp, boned, sliced, black currant sauce

CARRÉ D'AGNEAU A LA MOUTARDE EN CROÛTE D'HERBES

Full rack of lamb for one, roasted, sliced

BOEUF GRILLE SAUCE MADEIRE ET CHAMPIGNONS DES BOIS

Grilled filet mignon, roasted portabellas, truffle madeira sauce

MEDAILLON DE VEAU AUX CHAMPIGNONS A LA CRÉME

Grilled white veal loin sliced, sherry-creamed mushrooms and roasted shallots in puff pastry, demi-glace

POULET ROTI AVEC SON JUS ET SA PUREE AUX TRUFFES

Pan roasted chicken with truffle whipped potatoes, sweet corn and snow peas

SOLE DE DOUVRE GRILLEE MEUNIERE AMANDINE

Holland Dover sole grilled, boned at table, browned butter, lemon and almonds

FILET DE FLETAN SAUTÉ, MODE DU CHEF

Sautéed halibut with chive whipped potatoes, sweet onion sauce, cabernet reduction and infused oil

HOWARD ET COQUILLES ST. JACQUES A LA BISQUE DE HOWARD

Broiled Australian lobster tail and grilled prawns with white corn bisque and brioche toast

FILET DE THON ET SON BEURRE D'ANANAS AU RHUM

Spiced, pan-seared ahi tuna (medium rare), pineapple rum sauce

ASSIETTE DE LÉGUMES VARIÉS

Chef's vegetarian creation

DESSERTS

SOUFFLÉ AU GRAND MARNIER

The ultimate grand finale infused with Grand Marnier, accompanied with a light rum sauce

TARTE DES DÉMOISELLES TATIN

A twist on the classic with a swirl of caramelized apples baked under flaky puff pastry

SAC AU CHOCOLAT

Chocolate bag filled with a mocha milkshake and topped with a dollop of whipped cream

DOUBLE VANILLE BRULEE

A silky pot of cool vanilla custard beneath a delicate crust of burnt sugar

GATEAU AU CHOCOLAT CELESTINE

A flourless dark chocolate torte with a quenelle of vanilla bean ice cream on a raspberry coulis

PALETTE DE SORBETS

Assortment of fresh fruit sorbets

NOTRE ASSORTIMENT DE DESSERT MAISON

A sampler plate (for two) of four house desserts

APPETIZERS

GAMBAS ET SES LEGUMES DANS SON PANIER CROQUANT

Plum glazed prawns with Asian vegetables in a crispy wonton basket, sesame vinaigrette

NOTRE FOIE GRAS D'OIE MAISON

Foie gras pate, capers and onion with brioche toast

CHAUSSON DE HOMARD

Raviolis of lobster with lobster butter, black and gold caviar

TOMATE AU COUSCOUS NAPOLEON A LA VINAIGRETTE

Vine-ripened tomato "Napoleon" with vegetable couscous, avocado and red wine vinaigrette

PETITS GALETTE DE CRABE A LA MODE DU CHEF

Pacific Dungeness crab cakes with a roasted red bell pepper beurre blanc

ENTREES

CANARD CROUSTILLANT ET SA SAUCE CASSIS

Half duckling, roasted crisp, boned, sliced, black currant sauce

CARRÉ D'AGNEAU A LA MOUTARDE EN CROÛTE D'HERBES

Full rack of lamb for one, roasted, sliced

BOEUF GRILLÉ SAUCE MADEIRE ET CHAMPIGNONS DES BOIS

Grilled filet mignon, roasted portabellas, truffle madeira sauce

FILET DE FLETAN SAUTÉ, MODE DU CHEF

Sautéed halibut with chive whipped potatoes, sweet onion sauce, cabernet reduction and infused oil

HOWARD ET GAMBAS GRILLE A LA BISQUE DE CÉRÉALE BLANC

Broiled Australian lobster tail and grilled prawns with white corn bisque and brioche toast

FILET DE THON ET SON BEURRE D'ANANAS AU RHUM

Spiced, pan-seared ahi tuna (medium rare), pineapple rum sauce

DESSERTS

SOUFFLÉ AU GRAND MARNIER

The ultimate grand finale infused with Grand Marnier, accompanied with a light rum sauce

TARTE DES DÉMOISELLES TATIN

A twist on the classic with a swirl of caramelized apples baked under flaky puff pastry

SAC AU CHOCOLAT

Chocolate bag filled with a mocha milkshake and topped with a dollop of whipped cream

DOUBLE VANILLE BRULEE

A silky pot of cool vanilla custard beneath a delicate crust of burnt sugar

GATEAU AU CHOCOLAT CELESTINE

A flourless dark chocolate torte with a quenelle of vanilla bean ice cream on a raspberry coulis

PALETTE DE SORBETS

Assortment of fresh fruit sorbets