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.

THANKSGIVING MENU

Appetizers

Turkey Crepe
With Mascarpone, Cherry Sherry Compote
10.

Wood Grilled Scallops
Butternut Risotto, Apple Cider Vinaigrette
12.

Eggplant Napoleon
Fried Eggplant, Fresh Mozzarella,
Ratatouille, Balsamic Reduction
8.

Lobster Bisque
7.

Roast Pumpkin Soup
7.

Seasonal Baby Lettuces, Port Wine Vinaigrette, Poached Pears, Gorgonzola
7.

Spinach
Baby Spinach, Applewood Bacon Vinaigrette,
Cherry Tomato, Poached Egg
9.

Entrees

Butternut Squash Ravioli
Walnut and Brown Butter Pesto, Broccolini,
Shiitake Mushroom
16.

Atlantic Salmon
Pan Roasted with Sweet Corn Polenta,
Caramelized Brussels Sprouts, Arugula Pesto
17.

Turkey Breast Roulade
Brioche Stuffing with Sundried Cherry and Chestnut, Herbed Spaetzle with Braised Leg Meat, Haricot Verts
18.

Alaskan Halibut
Pan Roasted with Sweet Potato Ragout, Pistachio and Cranberry
22.

Butter Poached Lobster
Pumpkin Cous Cous, Asparagus, Lemon-Dill Crème Fraiche
25.

Wood Grilled Rack of Lamb
Gorgonzola Polenta, Broccolini, Sundried Cherry Lamb Jus
27.

Wood Grilled Filet
Wild Mushroom Risotto, Asparagus,
Caramelized Onion Demi Glace
31.

Selection of Desserts

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VALENTINE'S DAY MENU

APPETIZERS

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

Oysters Mignonette
Served on the Half Shell
12.

Fried Calamari
Smoked Garlic Aioli & Fresh Ginger
11.

Scallop Risotto
Pan Seared Scallops, Pancetta and Butter Braised Leek Risotto, Popcorn Shoots
12.

Mussels
Wood Grilled Mussels, Cilantro and Tomato Fondue
10.

Braised Pork Belly
Apple and Fennel Compote, Potato Blini with Gorgonzola
10.

Ahi Tuna
Seared Rare Ahi Tuna, Chickpea Croquettes,
Greek Yogurt, Ginger-Lemon Emulsion
13.

Fried Eggplant
Napoleon of Eggplant with Fresh Mozzarella, Ratatouille, Balsamic Reduction
8.

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

SOUPS & SALADS

Lobster Bisque
Cup 7. Bowl 8.

Roast Pumpkin Soup
Cup 7. Bowl 8.

Greek Salad
Feta, Tomato, Cucumber, Kalamata, Arugala,
Balsamic, White Anchovy
9.

Caesar Salad
Chef’s Garden Baby Romaine, Parmesan Reggiano, Baguette Crouton
9.

Bouquet of Seasonal Lettuces
Chef’s Garden Seasonal Lettuce Blend with Red Wine Vinaigrette, Poached Pears, and Gorgonzola Cheese
8.

ENTREES

Butternut Squash Ravioli
Walnut and Brown Butter Pesto, Broccolini, Shitake Mushroom
16.

Niciose Pasta
Olive Oil Poached Tuna or Salmon, Pappardelle Pasta, Kalamata, Capers, Grape Tomato, and Haricot Verts. Fried Egg Garnis
15.

Angel Hair Pasta
Lobster Cream and Fresh Basil
25.

Wild Mushroom Flat Bread
Pecorino Tuscano, Roasted Garlic Cream
15.

Atlantic Salmon
Pan Roast with Roasted Garlic and Sweet Corn Polenta, Caramelized Brussel Sprout, Arugala Pesto
17.

Alaskan Halibut
Pan Roast Classic Ratatouille, Tomato Fondue
22.

Organic Chicken
Roasted with Salad of Warm Spinach, Grape Tomato, and Applewood Bacon Vinaigrette
16.

Veal Osso Bucco
Saffron Risotto, Sauteed Spinach, Braising Jus Reduction
26.

Roast Lamb Shoulder
Autumn Vegetables with Apple, Parsnip Puree, Mint Cream
22.

FROM OUR WOOD GRILL

Beef Tenderloin Flat Bread
Arugala, Red Onion, Salsa Verde,
Oven Roasted Tomato, Queso Cabrales
16.

Kobe Burger
Toasted Brioche, Caramelized Cippollini and Balsamic Jam
14.

Delmonico Steak
Crushed New Potato with Caramelized Shallot and Rosemary, Broccolini, Smoked Tomato Chutney
26.

Filet
Potato en Croute, Roasted Asparagus, Bearnaise with Capers
30.

SANS SOUCI SIGNATURE ITEMS

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

Sans Souci Bouillabaisse
Shrimp, Clams, Mussels, Lobster, Scallops , Rouille Croutons
28.

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.

Dinner Menu

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