Le Plumet Royal at The Peacock Inn Dinner Menu20 Bayard Lane Princeton,


		Le Plumet Royal at The Peacock Inn Dinner Menu 20 Bayard Lane Princeton, New Jersey 08540 609.924.5056 Wild Mushroom and Boucheron Strudel served with Frissee, Mushroom Syrup and Chervil Oil $10.50 House-cured Smoked Salmon served with Toast Rounds, Red Onion Marmalade, and Creme Fraiche $12.00 Potato Herb Gnocchi tossed with Pulled Duck Confit and Roasted Shallots served with Sherry Jus $11.00 Crisp Prawn served over Truffled Shellfish Risotto with Pea Shoot Salad finished with Thai Chili Oil $13.50 Fresh Foie Gras Inspiration from Chef Brian Daily $16.00 Le Plumet Royal Lobster Bisque accented with Creme Fraiche and Lobster Crouton $ 9.00 Soup du Jour $ 7.50 Mesclun Greens, Crumbled Boucheron Cheese, Port Wine Poached Pears and Herbed Candied Walnuts tossed with Balsamic Vinaigrette $ 9.50 Pan-seared Filet of Beef Tenderloin served with Garlic Whipped Potatoes, Truffle Creamed Spinach accented with Cabernet-Red Onion Marmalade and finished with Red Wine Jus $33.00 Maple-seared Duck Breast served with Duck Confit-Goat Cheese Crepe and Butternut Squash Gallette finished with Broken Sage Butter Sauce $30.00 Poached Salmon Fillet served with Braised Butter Lettuce, Mushroom Fricassee and Cured Lemon Salad finished with Champagne Beurre Blanc $27.00 Porcini Mushroom Pasta with a hint of Truffles tossed with Cream and Porcini Mushrooms $26.00 Roasted Rack of Lamb served with Root Vegetables Dauphinoise and Minted English Pea Puree finished with Pinot Noir Reduction $35.00 Day Boat Black Cod Fillet served with Black Mussels, Lemon and Olive Oil Smashed Potatoes and Glazed Carrot Ribbons finished with Fine Herb Beurre Fondue $27.50 Free-Range European Chicken Breast stuffed with Lady Apple, Basil Puree and Brie served with Whipped Potato Puree and Vegetables Au Beurre Fondue finished with Calvados Brandy Veloute $27.00 Pork Tenderloin Medallions served with Butternut Squash Puree and Wild Mushrooms finished with Macerated Dried Fruits and Three Mustard Sauce $27.00 Risolle of Venison Loin served with Butternut Squash Ravioli and Braised Bitter Greens finished with Elderberry Venison Jus $34.00 Black Walnut Crusted Breast of Chicken accented with Bourbon Honey Sauce served with Whipped Potatoes and Winter Vegetables $26.00 Two-pound Lobster, removed from its shell, sauteed with Port Wine, Tarragon and Cream served with Haricot Verts and Whipped Potatoes Market Price Apple Cranberry Crisp with Vanilla Ice Cream Warm, Liquid Center Chocolate Souffle Poached Pear with Candied Walnuts accented with Chocolate Sauce Mixed Winter Fruit Bread Pudding served with Butterscotch Sauce Warm, Banana Foster Cake