Chez Catherine

Name: Chez Catherine
Address: 431 North Ave. W., 07090, NJ, 07090
Telephone: 908-654-4011

431 North Ave. W., Westfield, NJ 07090, US

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Details

Cuisine: French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Jacket Suggested
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU Price Fixed

APPETIZERS

Salade Marius

mixed greens, seasonal vegetables, herb vinaigrette

Escargots à la Bourguignonne

snails, butter, garlic, parsley and pernod

Moules, Sauce Poulette

mussels, shallot, garlic, white wine and cream

Risotto du Jour

risotto of the day

Endives Braisées

braised endives, figs, roquefort, walnuts and port wine reduction

Potage de Saison

seasonal soup

Assiette de Charcuterie

assortment of dried saucissons, pâtés and cured meats

MAIN COURSES

Poulet de Ferme

sautéed organic chicken breast “façon du chef”

Confit de Canard

crispy duck leg confit, warm persimmon and walnut salad

Bavette de Bœuf

seared flank steak, sautéed mushrooms, pomme purée and port wine reduction

Poisson du Jour

fish of the day, seasonal preparation

Feuilleté de Fruits de Mer

scallops, shrimps, lump crabmeat, chanterelles, crisp pastry and lobster cream sauce

Médallions de Porc

seared pork tenderloin, roasted apples, pomme purée and Calvados demi-glace

LUNCH DESSERT MENU

DESSERTS

Ile Flottante

very light soft meringue, vanilla sauce, toasted almond, hazelnut and caramel

Pêche Melba

poached yellow peach, vanilla ice cream, melba sauce, chantilly cream

Profiteroles

cream puffs, vanilla ice cream and chocolate sauce

Soufflé au Chocolat

light, airy, valrhona chocolate hot dessert

Tarte au Citron

lemon curd tart with berries

Chocolate Mousse

chocolate hazelnut mousse, chantilly cream and tuile cookie

Plateau de Fromages

selection of 4 cheeses and fruit

DINNER MENU Price Fixed

APPETIZERS

Salade d’Endives

prosciutto, roquefort, walnuts, figs and lemon thyme vinaigrette

Salade Maraîchère

mesclun greens, seasonal vegetables, herb vinaigrette

Foie Gras Maison

"au torchon”, toasted brioche, persimmon and pecan salad

Truite Amandine

rainbow trout, almonds, clementine beurre noisette and haricots verts

Moules, Sauce Poulette

mussels, shallot, garlic, white wine and cream

Feuilleté de Fruits de Mer

scallops, shrimp, lump crabmeat, chanterelles, crisp pastry and lobster cream sauce

Escargots à la Bourguignonne

snails, butter, garlic, parsley and pernod

Risotto du Jour

risotto of the day

Gratinée Lyonnaise

caramelized onions, rich broth, croûtons and emmenthaler cheese gratinée

Potage de Saison

seasonal soup

MAIN COURSES

Magret et Confit de Canard

crispy breast of duck, leg confit, pomme purée, figs, walnuts, sauce gastrique

Carré d’Agneau

roasted rack of lamb, flageolets, fingerling potatoes, onion confit and roasted garlic rosemary jus

Poulet de Ferme Forestiére

sautéed organic chicken breast, braised leg, gratin dauphinois and wild mushrooms demi-glace

Filet de Bœuf au Poivre

pan-seared filet mignon, sautéed spinach, gratin à la hongroise, black peppercorn cream sauce

Bouillabaisse Façon Raimu

monkfish, sea bass, shrimps, scallops, mussels, saffron broth, croûtons and rouille

Loup de Mer

sautéed mediterranean sea bass meunière

Bœuf Bourguignon

slow cooked short ribs, fingerling potatoes, carrots, lardons, mushrooms, pearl onions and red wine sauce

Coquilles St-Jacques

seared sea scallops, roasted beets, shiitake mushrooms, green onions and citrus ginger brown butter

CHEF’S TASTING MENU

Mise en Bouche

| Crémant de Bourgogne NV

Foie Gras Maison

“au torchon”, toasted brioche, persimmon and pecan salad | *Cuvée OH, Muscat sec, Côte de Catalanes 2005 **Carmes de Rieussec, Sauternes 2004

Potage de Saison

seasonal soup

Feuilleté de Fruits de Mer

scallops, shrimp, lump crabmeat, chanterelles, crisp pastry and lobster cream sauce | *Riesling, Pierre Sparr, Alsace 2006 **Riesling “Grand Cru”, François Baur, Alsace 2000

Entracte

Carré d’Agneau

rack of lamb, flageolets, fingerling potatoes, onion confit and roasted garlic rosemary jus | or

Filet de Bœuf au Poivre

pan-seared filet mignon, sautéed spinach, black peppercorn cream sauce | *Petite Sirah, Huntington, California 2005 **Petite Sirah, Rosenblum Heritage Clones, San Francisco Bay 2004

Assortment of Four Cheeses and Fruit

| Châteauneuf-du-Pape, Château La Nerthe 2003

Farandole de Desserts

| *Muscat, Vin de Glaciére, Bonny Doon 2004 **Gewurztraminer, Hugel, Alsace 2004

Chez Catherine

Reviews 0

Deals & Coupons

Details

Salade Marius

Escargots à la Bourguignonne

Moules, Sauce Poulette

Risotto du Jour

Endives Braisées

Potage de Saison

Assiette de Charcuterie

Poulet de Ferme

Confit de Canard

Bavette de Bœuf

Poisson du Jour

Feuilleté de Fruits de Mer

Médallions de Porc

Ile Flottante

Pêche Melba

Profiteroles

Soufflé au Chocolat

Tarte au Citron

Chocolate Mousse

Plateau de Fromages

Salade d’Endives

Salade Maraîchère

Foie Gras Maison

Truite Amandine

Moules, Sauce Poulette

Feuilleté de Fruits de Mer

Escargots à la Bourguignonne

Risotto du Jour

Gratinée Lyonnaise

Potage de Saison

Magret et Confit de Canard

Carré d’Agneau

Poulet de Ferme Forestiére

Filet de Bœuf au Poivre

Bouillabaisse Façon Raimu

Loup de Mer

Bœuf Bourguignon

Coquilles St-Jacques

Mise en Bouche

Foie Gras Maison

Potage de Saison

Feuilleté de Fruits de Mer

Entracte

Carré d’Agneau

Filet de Bœuf au Poivre

Assortment of Four Cheeses and Fruit

Farandole de Desserts

Café et Mignardises