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  PRIX FIXE

 

5:30pm - 6:30pm

Available Sunday through Friday

 

APPETIZERS

MIXED SEASONAL GREENS

 

 

BEET SALAD

with Chèvre Purée

 

 

SOUP OF THE DAY

 

ENTREES

GOAT CHEESE RAVIOLI

tomato, basil

 

 

GRILLED HANGER STEAK

creamy polenta,

charred onions, arugula

  

    

LIGHTLY SMOKED SALMON

potato purée, leeks,

chive remoulade

 

DESSERTS

CRÈME FRAICHE PANNA COTTA

 

 

DENSE CHOCOLATE CAKE

 

Two Courses

$34.00 Per person

Three Courses

$38.00 Per Person

 

 

 

Prix Fixe items available a la carte

 



Dinner Menu
Ouest Dinner Menu Ouest Brunch Menu Dessert MenuOuest Wine List

APPETIZERS

SALMON GRAVLAX with CHICKPEA PANCAKE

crème fraiche, caviar, mustard oil 14.

 

 

SMOKED TROUT

frisée, lardons, poached egg 12.

 

 

RED PEPPER GAZAPACHO

croutons, black pepper aioli 11.

 

 

GOAT CHEESE RAVIOLI

tomato, basil 13.

pancetta (optional)

 

 

OCTOPUS & BUTTER BEANS

wilted sorrel, crispy chickpeas 15.

 

 

HOUSE SMOKED DUCK BREAST

crispy poached egg, arugula 14.

 

 

SEAFOOD SALAD

citrus, paprika oil, lemon 16.

 

SALADS

 

ENDIVE & ROQUEFORT

creamy mustard vinaigrette 12.

MIXED SEASONAL GREENS

herbed red wine-parmesan vinaigrette 11.

ROASTED MARINATED BEETS

upland cress, spiced walnuts & chevre purée 10.

 

 

ENGLISH CUCUMBERS & DILL

red onion, lemon, sour cream 9.

 

ENTREES

 

WHOLE ROASTED EDEN BROOK TROUT

sautéed spring onion, hackleback caviar 32.

 

 

SOFT SHELL CRAB

sweet corn risotto, green onion, smoked bacon 34

 

 

SAUTEED SKATE

braised savoy cabbage, crisp potato, applewood bacon, tomato-chive butter 30.

 

 

BUTTERMILK FRIED POUSSIN

warm potoato salad, grain mustard,

white balsamic vinegar 28.

 

 

PAN ROASTED SQUAB

parmesan custard, sweet pea mash

preserved black truffle 35.

 

 

CAVATELLI

seasonal mushrooms, pickled red onion 26.

braised beef short rib (optional)  34.

 

 

STEWED HONEYCOMB TRIPE

red wine, pancetta & onions 27.

 

 

GRILLE HANGER STEAK

soft polenta, seasonal vegetables,

garlic crema, red wine sauce 35.

 

 

LAMB DUO

BRASIED LAMB & ROASTED LOIN

cauliflower, tomto,sweet onion puree 38.

 


SIMPLY GRILLED

 

Grilled Salmon 25.

Grilled Poussin 26.
Double Cut Pork Chop 29.
Prime Cut Steak m/p

Rack Of Lamb 36.

 


SIDES 7.

 

Sautéed Spinach

Creamed Spinach
Polenta

Braised Savoy Cabbage
Mashed Potatoes


Chef / Owner: Thomas Valenti

Chef de Cuisine: Michael DallaVerde

 

20% discretionary gratuity will be added to  parties of 6 or more.

 

 

 

 

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