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Jean-Louis
61 Lewis St
Greenwich, CT 06830
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Main Menu
Salad & Soup
Three American Caviars
tossed with belgium endive, folded in sour cream with lime juice, cayenne and chive
- $16.00
- Extra $3.00
Arugula Salad
$16.00
cuttlefish (very young octopus seppioline) quickly seared black & blue ripe tomato coulis and herbs
Spinach Salad
$16.00
crisp sauteed morsels of sweetbread with vegetables atop
Lentils Trio
$16.00
cooked in chicken jus with garlic, wild burgundy snails and herbs
A La Carte
Foie Gras
$18.00
our own foie gras terrine, served with a small salad and warm raisin and fruit toas
Sauteed Fresh Foie Gras
slices dusted with sea salt from ile de re
aged sherry vinegar in duck a lorange reduction
- Extra $2.00
Oxtail Consomme
a perfect example of jean-louis expertise of classical grand cuisine. a must classic double oxtail consomme, snow peas and foie gras slivers sichuan peppercorn.
- Extra $3.00
Vegetables
Side Vegetables
$8.00
to complement your main course
Medley Of Vegetables As A Main Course
$38.00
vegetable compote , bouquet of vegetables , risotto , mushroom , potato au gratin , spinach
Day-boat And Line-caught Fish
East Coast Strip Bass From Pan Seared Skin-up
$38.00
parisian carrots and pearl onion tossed with bacon. fresh tomato beurre blanc coulis with basil.
Diver Sea Scallops Brutally Seared On Cast Iron
$38.00
risotto with vegetable ragout chicken juice deglacage emulsified with truffle butter
Grapefruit Beurre Blanc
$38.00
filet of red snapper gently steamed in lobster jus with fresh ginger seaweed salad with arugula and grapefruit
Todays Local Fish Catch
all our fish are from day boat fishing
market price
- Mp
Meat & Poultry
Filet Mignon Of Beef Pan Sauteed
$38.00
reduction of red wine and demi glace en bordelaise
Lamb Filet Mignon Or Rack Massaged
$38.00
with gingerbread spices. olive medley infused in meat jus with fresh herbs.
double baked vegetables ratatouille and chopped scallion
Organic Chicken Breast
$38.00
from crystal valley farms, indiana. air chilled, zero antibiotics.cooked in cocotte with boar lardon, sweet potato, pumpkin and brussels sprouts
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General Info
About Us
open in 1985, Restaurant JEAN-LOUIS has earned a reputation as perhaps the finest restaurant in Connecticut, and one of the best in the United States. Recognized by Wine Spectator for more than seventeen years for its excellent wine list, and consistently given top ratings by Zagat and newspapers from the New York Times to the San Diego Chronicle, Restaurant JEAN-LOUIS is simultaneously noted for its fine cuisine and utter lack of pretense. Most recently, Chef Jean-Louis Gerin was given his food “Oscar” when announced as the Best Chef, Northeast at the 2006 James Beard Awards.The best way to fully experience the creativity of Chef Jean-Louis is with his Menu Dégustation. This five-course tasting menu is crafted to excite the imagination and evoke the senses while exploring a broad range of the day’s special offerings. Other menus include a Vegetarian Tasting Menu and a Petit Menu offering 3 courses. A la carte offerings are always available.jean-Louis & Linda have always been one step ahead of the times, and are constantly updating Restaurant JEAN-LOUIS’ food and decor.