with house vanilla ice cream & chantilly. please pre-order (allow 25 minutes)
Grand Marnier or Chocolat Soufflé
$14.00
with house vanilla ice cream & chantilly. please pre-order (allow 25 minutes)
*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork or shellfish reduces the risk of food borne illness. individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked
First Course
Basket of Crudités
Assorted Fresh Vegetables & House Vinaigrette to Dip
Second Course
choice of
Soup du Jour
Bouchée de Fruit de Mer*
Saffron Lobster Bisque Sauce, a touch of Cognac
Escargots de Bourguignonne
Garlic, Parsley & Beurre Blanc, Touch of Pernod
Feuilleté of Asparagus & Wild Mushrooms
With Tarrago Sabayon, Truffles & Madeira
Paté du Jour
With Toasted Baguette & Condiments
Third Course
Pamplemousse Granité
With a float of Champagne
Fourth Course
choice of
Wild Seared Salmon*
Sauce Champagne
Grain Fed Duck Breast & Leg Confit*
Sauce á l'Orange
Braised Lamb Shank*
Rosemary Red Zinfandel & Truffle Wine Sauce on a bed of Roasted Garlic Mashed Potatoes
Filet of Baby Wild Boar*
Creme de Cassis Black Current Liqueur and Fruits, touch of Gorgonzola & Dijon Mustard
Tournedos of Prime Beef*
Sauce Perigourdine, Truffle Demi-Glace & Cognac
Wild Mushroom Ravioli
French Forest Mushroom & Madeira Sauce
vegetarian
Fifth Course
choice of
Crème Brûlée du Jour
Profiteroles au Chocolat
Belgium Dark Chocolate Mousse
Grand Marnier or Chocolat Soufflé
Vanilla Ice Cream & Chantilly
*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork or shellfish reduces the risk of food borne illness. individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked
First Course
Basket of Crudités
Assorted Fresh Vegetables, House Vinaigrette to Dip & Olive Tapenade
Second Course
choice of
La Soupe du Jour
soup of the day
La Soupe A l'Oignon Gratinée
french onion soup gratinée with swiss cheese
Bouchée de Fruits de Mer A l'Estragon
Mixed Seafood, Riesling, Tomatoes, Tarragon & a Touch of Cream
Duck Breast & Leg Confit, Black Currant or Armagnac Peppercorn Sauce
La Brochette "Terre et Mer"*
Grilled Skewers of Filet Mignon & Shrimp marinated in Olive Oil, Garlic & Herbes de Provence, Sauce Saffranée
Le Carré d'Agneau Braisé*
Rack of Spring Lamb in Pistachio Crust, Light Rosemary Sauce
Le Filet Mignon de Premier Choix*
Grilled Prime Filet Mignon, Sauce Forestière, Wild Mushrooms & Truffles or Cracked Peppercorn & Armagnac
Fifth Course
choice of
Crème Brulée
Profiteroles au Chocolat
Belgium Dark Chocolat Mousse
Grand Marnier or Chocolat Soufflé
*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked
First Course
Basket of Crudités
Assorted Fresh Vegetables & House Vinaigrette to Dip
Second Course
choice of
Soup du Jour
Soup of the Day
Escargots Bourguignonne
Butter, Shallots, Garlic, Parsley & Chablis Wine
Feuilleté of Wild Mushrooms
Cradled in Puff Pastry, Tarragon Sabayon & Madeira
Second Course - Optional Signature Choice
Our Famous Foie Gras "Au Torchon"
House Fresh Foie Gras with Aspic & Brioche Triangles (Foie Gras "Au Torchon" is $10 extra)
Third Source
choice of
Fettuccine with Fresh Salmon'
Tomato Cream Sauce, Fresh Dill
Chicken Cordon Bleu
Stuffed with Ham & Swiss Cheese Marsala Mushroom Sauce with Mixed Wild Rice
Braised Lamb Shank
Rosemary & Red Zinfandel Wine Sauce on a bed of Roasted Garlic Mashed Potatoes
Prime Steak Onglet *
Tender & Flavorful Hanger Steak, marinated in Olive Oil, Rosemary, Herbs de Provence & Garlic Served with Pommes Frites
*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked
Les Hors d'Oeuvres
La Soupe du Jour
Soup of the day. Please contact restaurant for today's selection
La Soupe a L'Oignon Gratinee
French onion soup gratinee with Swiss cheese
Le Foie Gras "au Torchon"
House fresh foie gras with port aspic and brioche triangles
Le Pate du Jour
Pate of the day with cornichons and toasted baguette
Feuillete of Asparagus and Wild Mushrooms
Tarragon sabayon, truffles and Madeira
Les Fettuccinis "a la Georges"
Fettuccini with prosciutto, fresh basil, herbs, a touch of cream and Swiss cheese
Les Escargots Bourguignonne
Shallots, garlic, parsley, butter and Chablis
Jumbo Soft Shell Crab Almondine
Crevettes Sautee Sauce Diable
Shrimp scampi, flambe with cognac, herbs, garlic and tomatoes
Bouchee de Fruits de Mer
Puff pastry garnished with shrimp and scallops, mushrooms and lobster bisque safranee sauce
Les Entrees
Le Saumon Sauvage with Sauce Champagne
Grilled wild salmon, champagne sauce and vegetable of the day
Wild Mushroom Ravioli
French forest mushroom and Madeira sauce
vegetarian
Le Magret de Canard and Cuisse Confite
Duck breast and leg confit with your choice of cranberry raspberry sauce or Armagnac peppercorn sauce, garnished with mixed wild rice
L'Osso Bucco "a la Provencale"
Braised veal osso bucco with dry white cotes de provence, mushrooms, green olives and tomatoes, garnished with gremolata on a bed of fettuccine
Le Jarret d'Agneau Braise
Braised lamb shank with red zinfandel, onion, mushrooms and carrots with garlic mashed potatoes
Le Carre d'Agneau de Printemps
Full rack of spring lamb in pistachio crust with light rosemary sauce and pommes sauteed
Filet of Baby Wild Boar
Creme de cassis black currant liquer and fruits with a touch of Gorgonzola cheese and Dijon mustard
L'Onglet Steak Grille
Grilled tender and flavorful hanger steak, marinated in olive oil, garlic, rosemary and herbs de Provence. Served with roasted garlic mashed potatoes
La Brochette "Terre et Mer"
Grilled skewers of filet mignon and shrimp, marinated in olive oil, herbs and garlic with pommes sauteed
Le Filet Mignon de Premier Choix
Grilled prime filet mignon and pommes sauteed. Served with your choice of sauce
L'Entrecote de Premier Choix
Grilled prime rib eye steak, sauce perigourdine (cognac, demi-glace and truffle) and pommes sauteed
Les Accompagnements
French Green Beans
Sauteed Spinach
Sauteed Green Asparagus
Pommes Frites
Roasted Garlic Mashed Potatoes
Mixed Wild Rice
Fettuccini
With your choice of butter and Parmesan cheese or marinara sauce
Les Desserts
Artisan Gelato
Seasonal flavor with gavottes French wafers. Please contact restaurant for today's selection
Palette of Artisan Sorbets
Please contact restaurant for today's selection
Belgium Dark Chocolate Mousse
Profiteroles au Chocolat
Cream puffs filled with vanilla ice cream, chocolate sauce, toasted almonds and chantilly
Creme Brulee du Jour
Please contact restaurant for today's selection
Champagne
Champagne, From France, Brut & Prosecco
White Wines
Pinot Grigio, Dry, Green & Light
Moscato D'asti, Fuzzy and, Fruity
Sauvignon Blanc, Dry
Chardonnay California, Dry & Light
Chardonnay Macon Vinzelles France, Dry
White Zinfandel, Light and 1/2 Sweet
Syrah / Merlot From France, Dry, Soft Tannins
Rosé Wines
White Zinfandel Sweet Rosé From Fracedry and Light
Red Wines
Merlot, Oregon Silky
Opp Superb Pinot Noir Willamette Valley
Cabernet California, Dry Soft Tannins
Bordeaux Meritage, Dry, Balanced Acidity
Dessert Wines
Sauternes
Monbazillac
Port
Ruby
Tawny
20y
34y
LBV
Fonseca 27
Bottles
French Champagne
French Champagne
Starting at$39.00
White Wines
Starting at $27 a bottle
Pinot Grigio Italy
Moscato D'asti, Italy
Riesling From Mosel, Sauvignon Blanc, Calif. Loire Valley
Vouvray Lore Valley France
Chardonnay California and France
Rose Wines
Starting at $25 a bottle
White Zinfandel California, Soft
Rosé Wines Dry and Light
Dessert Wines
Starting at $37
1/2 Monbazillac
1/2 Grand Carety Sauternes
a must try with our foie gras
Ports (By Glass) Tawny
LBV
20 Years Old
34 Years Old
Red Wine
Starting at $27 a bottle
Syrah, France
Merlot, Chile, Alexander V, Napa, Bordeaux
Fruity Merlot Columbia Valley
recommended with duck cranberry/raspberry sauce
Pinot Noir, Wilamette Valley, Burgundy
Cabernet Sauvignon, Napa, Paso Robles, Alexander V, France
Cote du Rhone, France
Bordeaux France
Special Vintage Selection
Nuit Saint Georges 2000 Pinot Noir
Starting at$240.00
Soup
Lobster Bisque with Armagnac
Appetizer
Choice of:
Cold House Foie Gras
Tawny Port Aspic, Mixed French Red Berry Marmalade, Brioche Triangle
Bouchée of Escargots Bourguignone
Garlic, Parsley, Beurre Blanc, Touch of Pernod
Jumbo Soft Shell Crabs
Lightly breaded with Macadamia Nuts, Herbes de Provence & Garlic Cognac White Wine Beurre Blanc
Feuilleté of Asparagus & Mixed Wild Mushrooms
Tarragon Madeira Sabayon
vegetarian
Salad
Chiffonade of Butter Lettuce
Pear, Pine Nuts, Crumbled Roquefort Cheese & Raspberry Vinaigrette
Interlude
Pamplemousse Granité
With a float of Champagne
Main Course
Choice of:
Chilean Sea Bass with En Croute*
Baby Spinach, Sliced Almonds, Lobster Vodka Sauce
Breast of Organic Capon
Duxelle of Foie Gras, Grand Marnier Orange Sauce
Roast Duck Aux Fruits Rouge*
French Red Berry Sauce, Raspberry liqueur & Orange Confit
New Zealand Rack of Lamb*
Encrusted with Pistachios, Rosemary & Herbes de Provence
Tournedos Filet of Prime Beef Au Poivre Vert*
Green Peppercorns, Truffles, Armagnac, Touch of Cream
Wild Boar Tenderloin
Seeded Mustard Sauce with a Touch of Gorgonzola & Cassis Liqueur
*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.
First Course
Basket of Crudités & Canapés
Assorted Fresh Vegetables, House Vinaigrette to Dip, Olive Tapenade and Canapés
Second Course
Lobster Bisque
Bouchée De Fruits De Mer a L'Estragon
Mixed Seafood, Riesling, Tomatoes, Tarragon & a Touch of Cream
Escargots Bourguignone
Garlic, Parsley & Beurre Blanc, Touch of Pernod
Cold House Foie Gras
Tawny Port Aspic, Caramelized Onion Confiture & Brioche Triangle
Third Course
Pamplemousse Granité
With a Float of Champagne
Fourth Course (choice of)
Chilean Sea Bass & Prawns
Champagne Beurre Blanc
Le Magret De Canard & Cuisse Confite
Duck Breast & Leg Confit, Black Currant or Armagnac Peppercorn Sauce
La Brochette "Terre Et Mer"
Grilled Skewers of Filet Mignon & Shrimp marinated in Olive Oil, Garlic & Herbes de Provence, Sauce Saffranée
Le Carré D'Agneau Braisé
Rack of Spring Lamb in Pistachio Crust, Light Rosemary Sauce
Le Filet Mignon De Premier Choix
Grilled Prime Filet Mignon, Sauce Forestiere, Wild Mushrooms & Truffles OR Cracked Peppercorn & Armagnac
Fifth Course
Cappuccino Creme Brûlée
Profiteroles Au Chocolat
Belgium Dark Chocolat Mousse
Grand Marnier or Chocolate Souffle
First Course
Basket of Crudités
Assorted Fresh Vegetables, House Vinaigrette to Dip & Olive Tapenade
Second Course (choice of)
Creme D'Epinard Veloutée Soup
Tomato Tarte
With Tapenade and Goat Cheese
Escargots Bourguigone
Garlic, Parsley & Beurre Blanc, Touch of Pernod
Duck Mousse Terrine
With Toasted Baguette, Roasted Onion Marmalade & Port Aspic
Third Course
Pamplemousse Granité
Fourth Course (choice of)
Fettuccine with Fresh Salmon
Tomatarde Cream Sauce
Fresh Canadian Mussels Marinere
Shallots, White Wine, Parsley, Garlic with Pomme Frites & Garlic Baguette Toasts
Grilled Chicken Paillard
Capers, Lemon, Butter, Chablis & Parsley
Braised Lamb Shank
White Wine, Green Olives & Mushrooms with Roasted Garlic Mashed Potatoes
Steak Bavette
Hanger Steak, Sauce Bordelaise, Red Wine, Herbs & Mushrooms
Fifth Course (choice of)
Cappuccino Creme Brûlée
Profiteroles Au Chocolat
Belgium Dark Chocolat Mousse
Grand Marnier
To Start
Assorted Hors d'Oeuveres Feuilletés
First Course (choice of)
Cream of Asparagus Soup
Lobster Bisque with A Touch of Armagnac
Second Course
Signature Basket of Crudités
Assorted Fresh Vegetables, House Vinaigrette to Dip, Baguette, Butter & House Tapenade
Closed Monday. If you would like to reserve for a private party, luncheon, wedding or special occasion including a Monday, contact us at 702.733.2066 or email: georgesl@me.com. Open Dec 24, 25 & 31
About Us
Georges La Forges Pamplemousse Le Restaurant opened in 1976. This landmark restaurant is a favorite of locals and visitors alike. Serving French Provencal fare along with Steaks and Seafood, in a warm old vegas atmosphere.