(-- saussy --)

Type of Cuisine

Eclectic restaurant in the River West Neighborhood, bringing you a mouth-watering selection of entrees - it's all presented with flair and ambiance. Saussy is bringing back the concept of what fine dining used to be - an experience of tantalizing food complimented with superior customer service.

Crab and Conch with Roasted Tomatoes, Jasmine Rice, Seasame Curry - 6

Pheasant and Hazelnut Saffron Stuffed Ravioli with Caramelized Pinapple, Pecans, Hazelnut Oil - 6

Warm Caprese Salad with Tomatoes Fresh Mozz and Basil - 6

Seared Foie Gras with White Figs and Chestnut Marsala Syrup - 9

Fresh Manilla Clams Steamed in Coconut Miso Broth - 7

Sides

Haricot Vert or Asparagus with Lemon

Potato Gratin with Bacon and Onion

Potato and Cheddar Pave'

Herb Roasted Potatoes -3

Start

Chilled Red Pepper Bisque with Lobster, and Baby Arugula - 7

Salad Nicoise, Bibb Lettuce, Haricot Vert, Egg, Potato, and Dijon Vinaigrette - 6

Asiago Caesar, Roasted Red Peppers, White Anchovy - 6

more menu ->

Main

Grilled Atlantic Salmon, Garlic Potato Puree, Clams, and Tomato Butter Sauce - 17

New Zeland Filet Mignon, Maytag Blue Cheese-Potatoes, Bordelaise, Vegetables - 25

Free Range Chicken Friccase, Mushrooms, and Roasted Root Vegetables - 15

Market Risotto, Chef's daily preparation - Market Price

Oven Roasted Corvina, Confit Tomatoes, Lemon Basil Emulsion, and Blue Crab Fondue - 19

Linguine Rustica, Tossed with Basil, fresh Mozzarella and House made Marinara - 12

Pesto Marinated Lamb Chops, Goat Cheese-Polenta, Roasted Vegetables, Au Jus - 23

Farfalle Pasta, Tossed with Rock Shrimp, Asparagus, Baby Spinach, Pine Nuts, and Lemon Butter - 15

Oven Roasted Veal Chop, with a Ragout of Sweetbreads, Fava Beans, Yellow Tomato and Leeks - 28

Chef's Tasting Menu Individually tailored per table - four courses-40 six courses-60

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