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WINTER MENU HIGHLIGHTS AT THE MAGNIFICENT MILE’S RITZY FRENCH BRASSERIE, VENTEUX

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January 17, 2025
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WINTER MENU HIGHLIGHTS AT THE MAGNIFICENT MILE’S RITZY FRENCH BRASSERIE, VENTEUX

 

  • OYSTERS AU GRATIN: If raw oysters aren’t calling, why not opt for oysters au gratin? Chef Marcel poaches guests’ choice of East or West Coast oysters in Champagne before topping them with garlic spinach and hollandaise.
  • SEARED FOIS GRAS: Even if you haven’t tried this French delicacy, one bite of Chef Marcel’s seared foie gras will make you a fan of the dish. Served on a tiny brioche bun, the seared foie gras is paired with a white balsamic reduction and sweet figs, garnished with pistachios and Japanese mustard greens known as mizuna.
  • DOVER SOLE MEUNIÈRE: Featuring dover sole imported from Europe, Chef’s dover sole meunière is floured, then seared in brown butter, lemon, and parsley. Substantial enough to share between two guests, this delicate, high-end plate reminds Marcel of his time working in restaurant kitchens in France.
  • COQ AU VIN:  Although it traditionally features rooster, Chef Marcel’s take on coq au Vin stars chicken as the main event. This laborious dish starts by cooking chicken legs in duck fat for five hours, before pressing and searing them into patties. Each confit chicken leg is plated with a seared chicken breast, mashed potatoes, pearl onions ad bacon, plus plenty of chicken jus.
  • TROUT ALMONDINE: Chef Marcel reimagines trout almondine with fresh, vibrant flavors. Delicately pan-seared trout is topped with toasted almonds and bright, briny capers, finished with a drizzle of brown butter and a squeeze of lemon. Garnished with fresh parsley, this plate offers a perfect balance of richness and zest.
  • MOULES-FRITES: Originating from Northern France and Belgium, Chef Marcel adds his modern flair to classic and comforting moules-frites. Steamed mussels are bathed in a delicate rosé and nduja broth, offering a perfect balance of spice and sophistication. Served with golden, crispy fries and a side of crusty baguette to soak up every drop, this dish is finished with a sprinkle of fresh lovage for a bright, herbal note.
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