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The Gourmet Lab Menu

STARTERS

BREAD PLATE (Dry Rosé)
fresh bread with provençal dipping sauce - 5
 
CAMEMBERT ROTI
oven baked camembert cheese, wild herbs, fresh bread - 18
 
PICHOLINES & CORNICHONS (Sancerre)
olives provençales & cornichons - 7
 
CHEESE PLATE (Chardonnay)
three gourmet cheeses, marcona almonds - 20
five gourmet cheeses, marcona almonds - 30
 
GOURMET CURED MEAT PLATE (Sparkling)
iberico, serrano, chorizo, salchichón, and cornichons - 20
 
COMBINATION: CURED MEAT & CHEESE PLATE (Viognier)
two cheeses and mixed gourmet cured meats - 30
 
GOURMET QUESADILLA (Sangiovese/Italian)
blend of two cheeses - 10
 
SMOKED DUCK QUESADILLA (Zinfandel)
duck boulard, blend of two cheeses - 15
 
FOUGASSE BORDELAISE (Syrah)
kalamata olives in pastry roll - 8
 
 

PANINI/SANDWICHES

SMOKED DUCK BREAST PESTO PANINI (Pinot Noir)
sun dried tomatos, pesto sauce, on country roll - 20
 
FILET MIGNON & CORNICHON SANDWICH (Bordeaux)
sun dried tomatos, on french roll - 20
 
GRILLED CHICKEN PESTO PANINI (Merlot)
sun dried tomato, aged gruyère, pesto sauce, on french roll - 15
 
TUNA MELT PANINI (Dry White or Alsace)
albacore tuna, aged gruyère, on pain brioche - 15
 
GRILLED CHEESE PANINI (Any White)
aged gruyère cheese, french butter, on pain brioche - 12
 
MERGUEZ PANINI (Rosé)
moroccan beef sausage, au jus, on french roll - 12 

 

SALADS

MIXED GREEN SALAD (Merlot or Dry White)
french vinaigrette - 12 / add chicken or tuna - +7
 
SALAD NICOISE (Sauvgnon Blanc)
albacore tuna, kalamata olives, egg, tomato, mixed greens, house dressing - 18
 
HOMEMADE QUICHE DU JOUR (Merlot or Cabernet Franc)
served with mixed green salad -15
 
 

DUKE’S SPECIALTIES

CROSTINI PROVENCAL (Pinot Gris)
confit of bell peppers, tomatoes, garlic, on four crostinis - 8
 
DUCK FOIE GRAS TORCHON (Sweet Wines/Sauternes)
sliced foie gras, fig jam, pain brioche - 20
SEARED FOIE GRAS (Sweet Wines/Sauternes)
served with apple tatin or roasted fig confit - 40
 
ROYAL OSETRA CAVIAR (Champagne)
calvisius caviar on six homemade blinis - 150
 
GRANDMA’S FRENCH ONION SOUP (Pinot Noir)
24 month aged comté, homemade cheese straws - 13
 
DUKE’S GRILLED CHEESE PANINI (Pinot Noir)
melted truffle gouda cheese, french butter, on pain brioche - 15
 
PAN BAGNAT (White Grenache, Roussane, or Marsane)
albacore tuna, kalamata olives, egg, tomato, mixed greens, house dressing, on country roll - 18
 
DUKE’S GRILLED SCOTTISH SALMON (Sauvignon Blanc or Chablis)
served a on bed of mixed green salad - 35
(please allow 45 minutes)

 

DINNER ENTRÉES

PASTA BOW-TIE PESTO - 18
 
SPAGHETTI BOLOGNESE - 20
 
SPAGHETTI BOTTARGA - 20
 
VODKA PAPILLON PASTA - 18
 
CHICKEN MARSALA - 26
 
GRILLED SCOTTISH SALMON - 35
 
DRY AGED BONE-IN RIBEYE (30-60 dry aged)
25-28oz serves 2 people - 65
30-37oz serves 3 people - 79
(please allow 45 minutes)
 
 
 

DESSERTS

NUTELLA PANINI CROISSANT
french croissant, nutella - 12
 
NUTELLA BANANA FLAMBE PANINI CROISSANT
french croissant, nutella, bananas flambé with rum - 15
 
AFFOGATO
Shot of espresso, vanilla ice cream, chantilly - 12
 
APPLE TART A LA MODE - 12
  
LEMON TART - 12 
 
CHOCOLATE CRUNCH GANACHE - 12
 
FLAN CARAMEL - 12
 
CREME BRULEE - 12