Sans Souci’s Chef de Cuisine has developed an enticing menu that transports patrons from Downtown Cleveland to the French Mediterranean. With pleasures such as Angel Hair Pasta with Fresh Basil and Lobster Cream, Bouillabaisse with Shrimp, Clams, Mussels, Scallops and Lobster, and Veal Osso Bucco, Chef Kim showcases her culinary talent by utilizing the freshest high quality-ingredients in surprising taste combinations that radiate with French, Spanish, Italian and Moroccan influences.

CHRISTMAS MENU

Starters

Lobster Bisque with Puff Pastry Straws
cup 7. bowl 8.

Roast Artichoke Soup
Wood Grilled Shrimp and Crimson Watercress
9.

Bouquet of Seasonal Greens
Caramelized Onion, Toasted Pine Nuts,
Warm Bacon and Red Wine Vinaigrette
8.

Salad of Spinach and Frisee Salad
Grilled Pear, Gorgonzola, and Honey Lavender Vinaigrette
9.

Pistachio Crusted Scallops
Sundried Cherry Risotto, Lemon Citronette
13.

Roast Chestnut and Beef Cheek Ravioli
Caramelized Baby Root Vegetables
13.

Pan Seared Foie Gras
Brioche Toast, Fruit Chutney Assortment
15.

Lobster and Wild Mushroom Vol~au~Vent
14.

Entrees

Roast Duckling
Herb Spaetzle, Mushroom Ragout
27.

Butter Poached Lobster
Butternut Risotto, Roast Asparagus, Lemon Beurre Blanc
30.

Wood Grilled Salmon
Roast Beet Israeli Cous Cous, Sauteed Arugula and Spinach,
Lemon and Gold Beet Vinaigrette
27.

Pan Seared Tuna
Sweet Corn and Gorgonzola Polenta, Broccolini,
Marsala Reduction
28.

Wood Grilled Rack of Lamb
Roast Fingerling Potato and Nicoise Olives wth Port Cream, Haricot Verts
29.

Prosciutto Wrapped Filet
Roasted Baby Root Vegetables, Fingerling Potatoes, Classic Bearnaise
30.

Wood Grilled Strip Steak
Porcini Mushroom Risotto, Caramelized Brussel Sprouts, Cippolini Onion Compote
29.

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NEW YEAR'S EVE MENU

FIRST COURSE

Lobster Bisque
Puff Pastry Cheese Straws

~or~

Bouquet of Seasonal Lettuces
Black Mission Fig, Goat Cheese, Crispy Prosciutto

SECOND COURSE

Fontina and Boursin Fondue
Grilled Asparagus, Roasted Cremini Mushrooms,
Greek Olive and Grape Tomato Brochettes

Duck Confit Napoleon
Cranberry Compote

Wood Grilled Scallops
Sweet Potato Tasting

THIRD COURSE

Butter Poached Lobster
Truffled Dauphinois Potatoes, Haricot Verts,
Baby Shitake Mushrooms

Pan Seared Salmon
Asiago Risotto, Grilled Asparagus, Lemon Citronette

Wood Grilled Rack of Lamb
Greek Yogurt and Cucumber Tzatziki,
Grilled Vegetable Ratatouille

Pan Roast Chilean Sea Bass
Butternut Squash and Lobster Ravioli, Roasted Fennel,
Apple Brandy Lobster Cream

Wood Grilled T-Bone Steak
Papas Fritos, Sauteed Spinach, Smoked Garlic Aioli,
Romesco Sauce

Filet au Poivre
Gorgonzola Polenta, Sauteed Broccolini,
Red Wine Demi Glace

FOURTH COURSE

Dessert Cart Selection

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DINNER MENU

STARTERS

Fried Calamari
Smoked Garlic Aioli & Fresh Ginger
10.50

Wood Grilled Mussels
Cilantro & Tomato Fondue
9.50

Beef Carpaccio
Preserved Lemon, Caper, Shallot, and Grape Tomato
13.

Scallop Trio
Almond Crusted Scallop with Romesca Sauce, Wood Grilled Brochette with Chorizo, Pan Seared Scallop on
A bed of Citrus Braised Radicchio
13.

Wild Mushroom Tasting
Trumpet Royal and Roast Fennel Crepe, Oyster & Shitake Mushroom Ragout a top Brioche, Creamy
Mushroom Soup
12.

Escargot in Puff Pastry
Tomatoes, Garlic Confit, Butter & Fresh Basil
11.

Whole Wheat Multi Grain Bread
or Marinated Olives
Alternative Carb Conscious Bread Service

SOUPS & SALADS

Lobster Bisque
Cup 7. Bowl 8.

Greek Salad
Feta, Tomatoes, Cucumber, Olives, Baby Arugula, White Anchovies & Balsamic Vinaigrette
9.

Caesar Salad
Chef’s Garden Baby Red & Green Romaine, Reggiano Parmesan & Caesar Dressing
9.

Bouquet of Seasonal Lettuces
Seasonal Lettuces, Toasted Pecans, Crispy Pancetta, Brulèed Apples, Sherry Pecan Vinaigrette with Mint
8.

ENTREES

Wood Grilled Tuna*
Gorgonzola Croquettes, Sautéed Peppers, Cherry Tomatoes,
Marinated Olives, Piquillo Pepper Coulis
29.

Wild Stripe Bass
Lobster & Butternut Squash Raviolis, Roast Fennel, Apple Brandy Lobster Cream
28.

Pan Roasted King Salmon*
Sweet Corn and Baby Shitake Mushrooms, Butter Braised Leeks, Slow Roast Tomato
26.

Veal Osso Bucco
Saffron Risotto, Sautéed Spinach & Braising Jus Reduction
25.

Lamb* Two Ways
Wood Grilled Half Rack and Braised Shank with Gorgonzola
White Polenta, Broccolini and Red Wine Jus
28.

Wood Grilled New York Strip Steak*
Wild Mushroom Risotto, Caramelized Brussel Sprouts, and Cippolini Onion Compote
30.

Wood Grilled Filet*
Haricots Verts, Garlic-Rosemary Crushed New
Potatoes and Roasted Shallot Demi-Glace
30.

Oven Roast Eggplant
Sauteed Red Bell Pepper, Onion, and Tomato with Feta Cheese, Pine Nuts, Tomato Ragout
18.

SANS SOUCI SIGNATURE ITEMS

Angel Hair Pasta
Lobster Cream, Basil & Fresh Pasta
25.

Sans Souci Bouillabaisse
Shrimp, Clams, Mussels, Lobster, Scallops & Rouille Croutons
26.

Sangria
Rioja Wine, Brandy, Ice & Fresh Fruits
Glass 6. Pitcher 22.

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DINNER MENU

Wines
	gls	btl
Riesling, Eroica, Ste Michelle & Dr. Loosen Pinot Grigio, Santa Margherita Pinot Blanc, Trimbach Sancerre, Pascale Jolivet Mumm Cuvee, Brut Prestige	13. 13. 9. 12. 13.	51.. 50.. 35.. 44.. 46..
Starters
Chilled Lobster and Crab Salad Roasted Fennel, Cherry Tomatoes, Fresh Orange Vinaigrette 11.
Roast Pumpkin Soup Lobster and Crispy Shallot Garnish 9.
Crispy Potato Cakes Topped with Salad of Lobster, Dijon Crème Fraiche, Tarragon 12.
Lobster Tasting Crispy Lobster and Boursin Bite with Smoked Tomato Butter, Truffled Lobster Ravioli with Scallion Cream, Oyster Mushroom and Lobster Vol-Au-Vent, Lobster Flat Bread with Salsa Verde, Caramelized Onions 16.

Entrees

Wood Grilled Lobster Involtini Brochettes
Almond Parsley Moroccan Couscous,
Sauteed Spinach and Cherry Tomatoes,
Bell Pepper and Caper Ragout
27.

Lobster and Cornish Game Hen Paella
Lobster and Roasted Cornish Game Hen,
Saffron Rice with Tagine Butter,
Chorizo and English Peas
26.

Lobster and Scallop Mousseline Roulade
with Caramelized Onion,
Fennel, and Roasted Apple Tartlette,
Warm Spinach and Frisee Salad,
Roasted Shallot Sherry Vinaigrette
28.

Butter Poached Lobster
Sweet Potato Risotto, Roasted Haricot Verts,
Sage Beurre Noisette
30.

Wood Grilled Lobster
Sweet Potato Gaufrettes,
Lobster Manchego Fondue
29.

Surf and Turf
Wood Grilled Petite Filet with Gorgonzola Aioli,
Roasted Lobster with Herb Dijon Crème Fraiche,
Root Vegetable Gratin and Roasted Asparagus
32.

Lobster Promotion
through
December 31, 2008

Dinner Menu

Dinner Menu

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