Venteux Unveils New Lineup of Entrées for Winter Dinner Menu

Venteux unveils a new lineup of entrées for their Winter dinner menu. Executive Chef Marcel Heiduk pulls inspiration from his French-influenced hometown in Southern Germany, adding a modern twist to the restaurant’s French fare. From his take on a classic Coq au Vin to a preparation of Dover Sole, the new lineup of dishes are below:

• OYSTERS AU GRATIN: Chef Marcel poaches guests’ choice of East or West Coast oysters in Champagne before topping them with garlic spinach and hollandaise. 
• SEARED FOIS GRAS: Served on a tiny brioche bun, the seared foie gras is paired with a white balsamic reduction and sweet figs, garnished with pistachios and Japanese mustard greens known as mizuna. 
• DOVER SOLE MEUNIÈRE: Featuring dover sole imported from Europe, Chef’s dover sole meunière is floured, then seared in brown butter, lemon, and parsley. Substantial enough to share between two guests.
• COQ AU VIN: Although it traditionally features rooster, Chef Marcel’s take on coq au Vin stars chicken as the main event. This dish starts by cooking chicken legs in duck fat for five hours, before pressing and searing them into patties. Each confit chicken leg is plated with a seared chicken breast, mashed potatoes, pearl onions ad bacon, plus plenty of chicken jus. 
• TROUT ALMONDINE: Delicately pan-seared trout is topped with toasted almonds and bright, briny capers, finished with a drizzle of brown butter and a squeeze of lemon. Garnished with fresh parsley.
• MOULES-FRITES: Originating from Northern France and Belgium, Chef Marcel adds his modern flair to classic and comforting moules-frites. Steamed mussels are bathed in a rosé and nduja broth. Served with golden, crispy fries, a side of crusty baguette and finished with a sprinkle of fresh lovage.