Louis XVI

Name: Louis XVI
Address: 600 S. Ocean Ave., 11772, NY, 11772
Telephone: 631-654-8970

600 S. Ocean Ave., Patchogue, NY 11772, US

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

Cuisine: French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Place an Order

BRUNCH MENU

FIRST COURSE SELECTIONS

BISQUE OF MAINE LOBSTER

BELGIAN ENDIVE, BABY MIZUNA, RED BEET SALAD, WALNUT DRESSING

HAND CUT YELLOWFIN TUNA TARTARE, THREE CAVIARS, POTATO CHIP DENTELLE

HOUSE HICKORY SMOKED ATLANTIC SALMON, APPLE-BABY SHOOT SALAD

QUAIL BOUDIN PATE WITH FOIE GRAS AND PISTACCHIO, GRAPE RELISH

BURGUNDY ESCARGOTS, BASIL-GARLIC BUTTER, FEUILLETTE TOAST

MAIN COURSE SELECTIONS

POACHED EGGS WITH SABAYON, HOUSE SMOKED SALMON

BRIOCHE FRENCH TOAST, GRILLED SMOKED HAM, BLUEBERRY, RASPBERRY SAUCE

ROASTED ATLANTIC SALMON, NORI PHYLLO CRISP

| BABY VEGETABLES, PEA-THYME FOAM

CIVET OF ORGANIC CHICKEN

| WINTER SPRING HARVEST BABY VEGETABLES

BRAISED PULLED SUCKLING PIG, CRISP DIJON MUSTARD CRUST

| HORSERADISH MASHED POTATOES, XERES VINEGAR REDUCTION

BRAISED VEAL CHEEKS, MADEIRA REDUCTION

| BLACK TRUFFLE CELERY MOUSSE

LUNCH MENU

APPETIZERS

FEUILLETTE OF SWEETBREADS, FRENCH MORELS AND ASPARAGUS

BLACK TRUFFLE INFUSED CORN SOUP

WARM MAINE LOBSTER, GOLDEN FLOWER BUTTER INFUSION, PRUNES, TURNIPS

SAUTEED PRAWNS, DILL-GREEN CURRY RICE CAKE, FENNEL COULIS

HAND CUT YELLOWFIN TUNA TARTARE, THREE CAVIARS, POTATO CHIP DENTELLE

BURGUNDY ESCARGOT, BASIL-GARLIC BUTTER, FEUILLETTE TOAST

TERRINE OF HUDSON VALLEY DUCK FOIE GRAS, RAISIN BRIOCHE TOAST

SAUTEED HUDSON VALLEY DUCK FOIE GRAS, APPLE ROSACE

CASPIAN SEA SPECIAL RESERVE OSETRA CAVIAR (ONE OZ.)

MAIN COURSE

SEARED DIVER SEA SCALLOPS, GREEN ASPARAGUS, BLOOD ORANGE REDUCTION

RED SNAPPER WITH CRISPY POTATO SHELL, AGED BALSAMIC-PORT REDUCTION

MELEE OF LOBSTER, PRAWNS, SCALLOPS, LOBSTER SAFFRON NATURAL JUS

SAUTEED PRAWNS, DILL-GREEN CURRY RICE CAKE, FENNEL COULIS

ROASTED VEAL SWEETBREADS, FRENCH MORELS AND ASPARAGUS

GRILLED LONG ISLAND FARM DUCK BREAST, ROTI OF LEG GALANTINE

ROASTED RACK OF LAMB, PROVENCALE VEGETABLE CONCASSE, BASIL MOUSSE

BRAISED PULLED SUCKLING PIG, HORSERADISH MOUSSE, XERES REDUCTION

SAUTEED ARIZONA FILET MIGNON, HARICOTS VERTS, TARRAGON FRIED POTATOES

A LA CARTE DINNER MENU

SOUPS

BISQUE OF MAINE LOBSTER

BLACK TRUFFLE INFUSED CORN SOUP

COLD APPETIZERS

BELGIAN ENDIVE, BABY MIZUNA, RED BEET SALAD, WALNUT DRESSING

MAINE LOBSTER, BABY SHOOT SALAD, MANGO-TOMATO SALPICON

YELLOWFIN TUNA “CRU”, BALSAMIC-GINGER JUS, ST. TROPEZ SALAD

HAND CUT YELLOWFIN TUNA TARTARE, THREE CAVIARS, POTATO CHIP

HOUSE HICKORY SMOKED ATLANTIC SALMON, APPLE-BABY SHOOT SALAD

QUAIL BOUDIN PATÉ, WITH FOIE GRAS, PISTACCHIO, GRAPE RELISH

TERRINE OF HUDSON VALLEY DUCK FOIE GRAS, RAISIN BRIOCHE TOAST

CASPIAN SEA SPECIAL RESERVE OSETRA CAVIAR (ONE OZ.)

WARM APPETIZERS

WARM MAINE LOBSTER, GOLDEN FLOWER BUTTER INFUSION, PRUNES, TURNIPS

SEARED DIVER SEA SCALLOPS, BLOOD ORANGE REDUCTION, ASPARAGUS SALAD

SAUTEED PRAWNS, FENNEL COULIS, DILL-GREEN CURRY RICE CAKE

FEUILLETTE OF SWEETBREADS, FRENCH MORELS AND ASPARAGUS

BURGUNDY ESCARGOT, BASIL-GARLIC BUTTER, FEUILLETTE TOAST

SAUTEED HUDSON VALLEY DUCK FOIE GRAS, APPLE ROSACE

MAIN COURSES

ROASTED ATLANTIC SALMON, NORI PHYLLO CRISP, PEA-THYME COULIS

RED SNAPPER WITH CRISPY POTATO SHELL, LEEK FRICASSEE AGED BALSAMIC-PORT RED

SEARED DIVER SEA SCALLOPS, GREENASPARAGUS, BLOOD ORANGE REDUCTION

SAUTEED PRAWNS, DILL-GREEN CURRY RICE CAKE, FENNEL COULIS

MELEE OF LOBSTER, PRAWNS, SCALLOPS, LOBSTER SAFFRON NATURAL JUS

CIVET OF ORGANIC CHICKEN AND SPRING HARVEST BABY VEGETABLES

GRILLED LONG ISLAND FARM DUCK BREAST, ROTI OF LEG GALANTINE SOUFFLET OF GRI

ROASTED VEAL SWEETBREADS, FRENCH MORELS AND ASPARAGUS

BRAISED VEAL CHEEKS, BLACK TRUFFLE CELERY MOUSSE, MADEIRA REDUCTION

BRAISED “PULLED” SUCKLING PIG, HORSERADISH MOUSSE, XERES REDUCTION

ROASTED RACK OF LAMB, PROVENCALE VEGETABLE CONCASSE BASIL MOUSSE, ROSEMARY

SAUTEED ARIZONA FILET MIGNON, HARICOT VERTS, TARRAGON FRIED POTATOES

CHEESE COURSE

ENGLISH STILTON, CARAMELIZED APPLE, STILTON GRANITE

AMERICAN ARTISANAL GOAT CHEESE GRATIN, HONEY ICE CREAM, BABY GREENS

DEGUSTATION OF MATURED CHEESE, CHEF’S CONDIMENTS, HOUSE CRACKERS

TASTING MENU

CHEF J.C. TEULADE “MAITRE CUISINIER DE FRANCE” AMUSE BOUCHE

| LOUIS XVI “CUVEE”, GRAND CRU BRUT, LOUIS DE SACY NV CHAMPAGNE (FRANCE)

MAINE LOBSTER AND BABY SHOOT SALAD, MANGO-TOMATO SALPICON

| APREMONT, PIERRE BONIFACE 2004 SAVOIE (FRANCE)

TERRINE OF HUDSON VALLEY DUCK FOIE GRAS, RAISIN BRIOCHE TOAST

| SAUTERNES, CASTELNAU DE SUDUIRAT, 2000 BORDEAUX (FRANCE)

SEARED DIVER SEA SCALLOPS, GREEN ASPARAGUS, BLOOD ORANGE REDUCTION

| ST. VERAN, VERGET 2003 BURGUNDY (FRANCE)

CHAMPAGNE-ROSEMARY GRANITE

SAUTEED ARIZONA FILET MIGNON, HARICOT VERTS, TARRAGON FRIED POTATOES

| CHATEAU LA ROSE DU PIN 2001 BORDEAUX (FRANCE)

PETIT SOUFFLE

(SELECTION TO BE ANNOUNCED)

TASTING OF LOUIS XVI PETITE DESSERTS

| JURANCON, MOELLEUX, CHATEAU JOLYS 2002 (FRANCE)