Voila!

Name: Voila!
Address: 244 Lake Ave., 11780, NY, 11780
Telephone: 631-584-5686

244 Lake Ave., St. James, NY 11780, US

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Details

Cuisine: French (Bistro)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH A LA CARTE

FIRST COURSE

CRUSTED PAILLARD OF VENSION

JUNIPER BERRIES AND ALLSPICE, AGED PORT REDUCTION

SAUTÉED WILD SALMON CAKE

DILL CHIPOTLE AIOLI, BABY BLACK BEAN SALSA

SEARED PALMEX FOIS GRAS

RED CABBAGE COMPOTE, AU JUS

PRINCE EDWARD MUSSELS BILIBI

SAFFRON, HERB-INFUSED CONSOMMÉ

SECOND COURSE

BONELESS DOMESTIC LAMB LOIN

GOAT CHEESE, POTATO- MINT STRUDEL, WILD BLUEBERY CHUTNEY

OVEN ROASTED PAUPIETTES OF STRIPPED BASS

LIME-PONZU DRESSING

ROULADE OF SKIRT STEAK

BALSAMIC GLAZED SHALLOTS, POTATO PURÉE

HAND-MADE CAVATELLI

SEASONAL VEGETABLES, BLACK TRUFFLE OIL

Lunch Pre-Fixe

FIRST COURSE

COMPOSED FIELD GREENS AND HARICOTE VERTE

Toaste peanuts , Balsamic Shallot Vinaigrette

OR

PINOT BLANC POACHED APPLE AND MASCARPONE CHEESE NAPOLEON

Tomato Chutney Juice

OR

TOASTED FRENCH BRIE

With Braised Red Cabbage

OR

SOUP DU JOUR

SECOND COURSE

PAN SEARED MEDALLION OF FILET MIGNON

With Szechwan Peppercorns Roasted Potato Galette.

OR

DUST DIVER SEA SCALLOPS, AND VIDALIA ONION TARTLETTE

Black Trumpet and Porcini Mushroom, Argan Oil.

OR

DUCK LEG CONFIT

Roasted Potato, Bigarade Demi-Glace

OR

ROASTED SEASONAL VEGETABLE TART NICOISE

DESSERT OF THE DAY

OR

SOUFFLE

(PRICE: $2.00 SUPPLEMENT)

DINNER MENU

TASTING MENU

SOUP

Du Jour

ESCARGOT BOURGOGNE

Walnut, Garlic, Mint-Butter in a Fillo Nest | OR

SUSHI

Mascarpone & Portobello, Sweet Soy Wasabi Drizzle.

SAUTEED PALMEX FOIE GRAS

Port, Balsamic, & Orange Reduction | OR

MISO CRUSTED DIVER SEA SCALLOPS

Citrus Emulsion

BRAISED SOY-GLAZED, STRIPPED BASS

Mustard, Lemon, Molasses Essence | OR

TOURNEDOS FILET MIGNON

Cognac, Cream & Peppercorns

DESSERT

| OR

SOUFFLE

(Price: $3.00 Supplement)

FIRST COURSE

ESCARGOT BOURGOGNE

Walnut, Garlic, Mint-Butter in a Fillo Nest

MISO CRUSTED DIVER SEA SCALLOPS

Citrus Emulsion

SUSHI

Mascarpone & Portobello, Sweet Soy Wasabi Drizzle

SAUTEED PALMEX FOIE GRAS

Port, Balsamic, & Orange Reduction.

VENISON LOIN CARPACCIO

Lingonberry Chutney

MESCLUN GREENS

Spicy Roasted Nuts & Maytag Blue Cheese Strawberry Vinaigrette

SOUP

Du Jour

CRAB LUMP RAVIOLI

Ginger, Rice Vinegar Aioli

SECOND COURSE

RACK OF LAMB & CHORIZO SAUSAGE

White Bean Ragout, Au Jus

BRAISED, SOY-GLAZED, STRIPPED BASS

Mustard, Lemon, Molasses Essence

SATAY SKIRT STEAK

Sweet Corn & Cranberry Relish

PORCINI SCENTED RISOTTO WITH TIGER SHRIMP

Argan Oil & Pecorino Romano

TOURNEDOS FILET MIGNON

Cognac, Cream & Peppercorns

CRISP, PAN-SEARED, ARCTIC CHAR

Lemon, Caper, and Herb Vinaigrette

FREE-RANGE BREAST OF CHICKEN PAILLARD

Crisp Duck Leg Confit

SEASONAL VEGETABLE CASSEROLE

Ginger-Sesame Glaze

Dinner Pre-Fixe

FIRST COURSE

ESCARGOT BOURGOGNE

Walnut, Gralic, Mint-Butter in a Fillo Nest

OR

MESCLUN GREENS

Spicy Roasted Nuts & Maytag Blue Cheese with Strawberry Vinaigrette.

OR

SOUP

Du Jour.

SECOND COURSE

TOURNEDOS FILET MIGNON

Cognac, Cream & Peppercorns

OR

CRISP, PAN-SEARED, ARCTIC CHAR

Lemon, Caper, and Herb Vinaigrette.

OR

FREE-RANGE BREAST OF CHICKEN PAILLARD

Crisp Duck Leg Confit.