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La Ferme
La Ferme
7101 Brookville Rd- At Taylor StChevy Chase, MD 20815
301 986-5255
| Lunch Menu | ||
| Baby Spinach and Roasted Beets, Apple, Walnuts and Warm Brie Crouton |
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| Sa La D of Baby Lettuce served with hearts of palm, tomato and mushrooms |
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| Green Asparagus served chilled with vinaigrette |
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| Mozzarella and Tomato Salad served with baby greens and basil oil |
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| Cassolette of Snails and Wild Mushrooms Provencal |
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| Caesar Salad |
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| Country Style Pate served with sour dough/walnut toasts |
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| Cream of Lobster Bisque |
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| French Onion Soup Gratinée |
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| Soup of The Day |
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| Wild Mushroom Raviolis served with sautéed spinach, sun dried tomato and Parmesan cream sauce |
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| Cold Salmon served with haricots verts, tomato, potato, hard boiled egg and a herb sauce |
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| Steak Tartar served with a green mixed salad |
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| Smoked Chicken Salad with bacon, golden corn, Boston lettuce and Honey/lemon dressing | ||
| Scrambled Eggs with smoked salmon served over a potato cake and Hol la ndaise sauce |
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| Fricassee of Bay Scallops with lobster sauce in a puff pastry w/ mushrooms and asparagus |
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| Lobster and Shrimp Salad served with tomato, avocado and remou la de dressing |
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| Pecan Crusted Rainbow Trout served with Meaux mustard sauce |
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| Grilled Filet of Ti La Pia served over cauliflower puree with broccolini with a warm tomato and herb vinaigrette |
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| Grilled Filet of At La Ntic Salmon with Jasmine rice, baby vegetables and basil beurre b la nc |
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| Penne Pasta tossed with olive oil, garlic, sun dried tomato, Ka la mata olives, mushrooms and spinach |
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| if you wish to have it with shrimp |
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| Angel Hair Pasta w/Rockshrimp, shrimp in a garlic butter sauce w/ tomato and Parmesan |
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| Sautéed Calf Liver served with caramelized onion and a Sherry vinegar sauce |
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| Veal Scaloppini Mi La Nese ( Lightly Breaded, served Sautéed) |
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| Certified Angus Beef" Steak au poivre served with French fries and vegetables |
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| Beef Tenderloin Tips Sautéed Tossed In a Merlot and Roquefort Sauce |
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| Grilled Pail La Rd of Chicken with wild mushroom risotto and a lemon, rosemary and olive dressing |
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| Dinner Menu | ||
| Jumbo Lump Crab Meat and Avocado Salad with roasted corn, tomato and baby greens |
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| Mixed Baby Greens with hearts of palm, tomato and mushrooms |
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| Pan Roasted Partially Boned Quail stuffed with mild goat cheese, served in a nest of black pepper pasta and black currant sauce |
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| Caesar Salad |
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| Belgium Endives, Walnuts and Roquefort Salad |
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| Cassolette of Snails and Wild Mushrooms Provencal |
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| Warm Goat Cheese and Tomato Tart with Pesto |
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| Terrine of Cured Foie Gras served with baby greens, pear poached in spiced Port wine and toasted brioche |
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| Mussels served "four ways" (demi tasse of Chowder, saffron cream sauce, Provencal and with spicy tomato, caper and Oregano sauce) |
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| Cream of Lobster Bisque |
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| French Onion Soup Gratinée |
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| Vegetable Soup of The Day |
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| Smoked Duck Breast served with frisee salad, dried mission figs, walnut and Sherry vinegar dressing |
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| Pan Seared Red Snapper Filet served over a over shredded potato, leek/truffle risotto, fava beans, wild mushrooms and Port wine /foie gras sauce |
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| Grilled Dover Sole served with lemon butter sauce |
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| " Vol Au Vent" of Lobster, Shrimp and Scallops with Shitake mushroom, asparagus and lobster/tarragon sauce |
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| Filet of Norwegian Salmon Baked In Brik Dough served crispy with sun dried tomato, preserved lemon, baby vegetables and a rosemary beurre blanc |
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| Pan Seared Jumbo Sea Scallops served over wilted spinach with Jasmine rice and ginger/citrus butter sauce |
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| Pan Seared Chilean Seabass served over roasted garlic mashed potato with broccolini and a sun dried tomato/pesto vinaigrette |
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| Calf's Sweetbread sautéed, served crispy with Port wine and b la ck truffle sauce |
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| Fricassee of " Free Range" Chicken sautéed, served crispy with Port wine and b la ck truffle sauce |
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| Filet Mignon " Au Poivre" served with French fries and peppercorn sauce |
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| Hickory Smoked Double Cut Pork Chop served grilled |
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| Trio of Lamb ( Grilled Loin Chop, Braised Osso Bucco and Merguez Sausage) served grilled |
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| Pan Seared Loin of Ostrich served with mushroom and spinach tart and raspberry vinegar sauce |
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| Sautéed Calf's Liver served with caramelized onions and Sherry vinegar sauce |
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| Veal Tenderloin served with a Mary la nd crab cake, potato galette, b la ck truffle and lobster sauces |
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| If You Wish to Have a Soufflé for Dessert, Ask Your Waiter to Place The Order At The Beginning of Your Meal | ||
| Dessert Wines | ||
| Montbazillac Domaine Malette ( South West of France ) |
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| Noble One De Bortoli Botrytis Sémillon From Australia |
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| After Your Meal | ||
| Assorted Cheese Plate served with dried fruits |
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| Desserts $7.95 | ||
| Soufflé Grand Marnier, Hazelnut, Chocolate or Amaretto | ||
| Warm Chocolate Soufflé Cake served with brandied cherries | ||
| Assorted Sorbets served in a crispy cookie shell | ||
| Pyramid of Dark Chocolate | ||
| Honey/ Vanilla Crème Brþlée | ||
| Pear and Almond Tart | ||
| Warm Apple Tart served with sauce Anglaise | ||
| Chocolate and Grand Marnier Mousse Cake | ||
| Raspberry and White Chocolate Mousse Cake | ||
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| Brunch Menu $25.95 | ||
| Served Sunday From 11:30 Am to 2:00 Pm | ||
| Chilled Cream of Asparagus | ||
| Fresh Fruit Cup | ||
| Norwegian Smoked Salmon served with Bagel, Dill Cream Cheese and Florida Onion | ||
| French Onion Soup | ||
| Salad of Boston Lettuce with corn, bacon, goat cheese and honey mustard dressing | ||
| Omelette with Leeks, Potato, Ham and Cheese | ||
| with Ratatouille and Goat Cheese | ||
| with wild Mushrooms, Herbs and Emmenthal | ||
| Poached Eggs served in a Puff Pastry Shell filled with creamed Spinach | ||
| Eggs Benedict | ||
| Frittata with Pepper, Onion, Tenderloin Tips and Cheddar Cheese | ||
| Linguini Tossed with Fresh Vegetables, Olive Oil, Garlic and Basil | ||
| Open Face Croque- Monsieur Gratineed with Mornay and Emmental | ||
| Grilled Norwegian Salmon served with Hollandaise Sauce | ||
| Trio of Salmon ( Smoked, Gravelax and Tartare) | ||
| Pain Perdu The real French toast made with Brioche, served with Fresh Berries and Whipped Cream | ||
| Grilled Paillard of Chicken served with Dijon Mustard Sauce | ||
| Certified Angus Beef Steak and Eggs | ||
| Mixed Sorbets served in a tulipe | ||
| Chocolate and Grand Marnier Cake | ||
| Crepes Au Sucre | ||
| Poached Pear Belle Helene | ||
| Homemade Waffle served with fresh Fruits and Sabayon | ||
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Cross Streets:
At Taylor StHours:
Lunch Mon-Fri: 11:30am-2pm Dinner Mon-Sat: 6pm-10pm Sun: 5pm-9pm Brunch Sun: 11:30am-2pmNeighborhood:
Bethesda, Silver Spring, College ParkPhone:
301-986-5255Location(s)
- La Ferme
- 7101 Brookville Rd
- Chevy Chase, DC, 20815
- United States
