SoFi's Fancy French resto Gloutonnerie opens Wednesday

 

French by way of Mexico City debuts on a pricey corner of restaurant real estate

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By Lesley Abravanel | Lank@aol.com

High end Mexico City French restaurant Gloutonnerie debuts Wednesday in the space formerly known as Au Pied de Cochon. And while most would think it was a totally turnkey operation, the almost $50,000 a month space has been totally renovated, which is an insane notion considering the Au Pied peeps spent a pretty penny on something that could barely make it out of the pen. You have to sell a lot of lobster risotto and beef cheek stew to recap those resources. Then again, a swanky high end market hawking everything from cheese and caviar to foie gras may help. There's a reason they named the restaurant "Gluttony," which actually does sound less offensive in French. Between this and lofty Greek restaurant Milos across the street, that's one pricey corner of restaurant real estate. We wish them all luck.

LA GLOUTONNERIE
dinner Menu

GRATINEE LYONNAISE 11
The Traditional Onion Soup
NORMANDIE 12
Cream of Clams with Sautéed Marjoram-Scented Shrimp
LES MOULES GLOUTONNES 18
Mediterranean Mussel Soup Perfumed with Chablis, with Garlic Croutons
SOUPE DE CARCASSONNE 9
Rosemary-Scented Green Lentils and Jabugo Soup
SOUPES SOUPS
SALADE JUAN LES PINS 16
Dill-Scented Shrimp with Fennel Crisps, Avocado, Orange Supreme,
Asparagus Tips
SALADE BRETONNE 18
Baby Organic Lettuce with Crab Meat, Hearts of Palm,
Green Beans, Snow Peas
BURRATA MONDRAGONE 18
Burrata, Organic Tomatoes, Kalamata Olive Puree and Pesto Sauce
over Greens
SALADE CHAVIGNOL 14
Watercress, Artichoke Hearts, French Goat Cheese,
Granny Smith Apple, Hazelnuts
SALADE DES COTES Dʼ ARMOR 19
Baby Organic Lettuce, Lobster, Asparagus, Celery, Cherry Tomatoes,
Avocado, Extra Virgin Olive Oil, Pink Pepper, Lobster Salt

LES SALADES

TERRINE PERIGOURDINE 26
Terrine of Foie Gras with Homemade Fig Chutney, Fennel Bread
5 JOTAS® JABUGO 38
Jabugo Sliced Tableside, Fresh Tomatoes, Traditional Bread
SAN DANIELE PROSCIUTTO 18
San Daniele Prosciutto, Celery with Gorgonzola Cheese
CARPACCIO SANTA MARGHERITA 18
Shrimp with Mojo of Yellow Peaches, Shallots and Thyme,
with Organic Beet Sprouts
WAGYU CARPACCIO 22
Thin Slices of Prime Beef Tenderloin with Truffle Mayonnaise,
Arugula, Mushrooms and Parmesan Cheese Shavings

HORS DʼOEUVRES

PORTO BRANDADE 14
Black Cod Brandade with Yellow Polenta and White Truffle Oil
ESCALOPE LANDAISE 24
Roasted Scallops, Foie Gras, Artichoke Confit,
Bordeaux Sauce Reduction
COQUILLE SAINT JACQUES 21
Lobster and Scallop Gratin with Basil Paneer

ESCARGOTS BOURGOGNE

HALF Dozen 12
ONE Dozen 16

les tartares
STEAK TARTARE 27
STEAK TARTARE ALLER RETOUR 27
Slightly Grilled
TARTARE DE THON 22
AUX HERBES FRAICHES
Yellowfin Tuna with Fresh Herbs
 

LE BAR A HUITRES
COLD BAR

                                           1/2  Doz 1Doz
BLUE POINT OYSTERS 18 30
FANNY BAY OYSTERS 18 30
KUMAMOTO OYSTERS 24 42
DAILY SPECIAL OYSTERS 21 36
LITTLE NECK CLAMS 18 30
JUMBO SHRIMP 5 PCS 22
STONE CRABS MP
ALASKAN KING CRABS 35 PD
SEAFOOD PLATTER 37

 
ASSIETTE DE FROMAGES 19
Selection of Imported Cheeses Served with Homemade Jam,
Honey and Crystallized Fennel
LES CHARCUTERIES 19
Selection of Imported Cold Cuts

RISOTTO CINQUE TERRE 28
Lobster Risotto with Smoked Pancetta, Homard Bisque
RISOTTO MONTECATINI 22
Risotto with Porcini Mushrooms, Mantecato, Mozzarella Cheese and Basil
LASAGNA EMILIANA 18
Vintage Bechamel Meat Sauce and Parmesan Cheese
LINGUINE DELLALUNA 28
Linguine with Shrimp, Scallops and Avocado, Slightly Spicy
CANNELLONI DI MAGRO 19
Cannelloni Stuffed with Spinach and Ricotta Cheese, Mornay Sauce
TAGLIOLINI CARMELITA 28
Fresh Homemade Pasta with Truffle Sauce
PATES PASTA
TURBOT MADELEINE 38
Sautéed Turbot Fillet with Tomatoes Tatin
L’ ESPADON 34
Grilled Swordfish with Bercy Sauce, Asparagus Flan and Pomme Nature
POELEE DE CREVETTES ET SAINT JACQUES 36
Shrimp and Scallops Flambé with Cognac, Aromatic Herbs,
Roasted Spring Onions
LE HOMARD DE MAINE MP
Whole Fresh Maine Lobster Grilled with Clarified Butter,
Panache Vegetables
LE THON A L’ UNILATERAL 34
Grilled Yellowfin Tuna with Tomato Sauce, Black Olives and Asparagus
 
LE FAUX-FILET
Grilled New York Strip Steak with Mustard Sauce 12oz 42 16oz 48
L’ ENTRECOTE A NOTRE FAÇON
Grilled Bone-In Rib Eye with Bordelaise Sauce 18oz 47
TOURNEDOS ROSSINI
Filet Mignon with Foie Gras, Perigourdine Truffle Sauce 10oz 48
JOUE DE BOEUF A LA BOURGUIGNONNE 33
Beef Cheek Stew Bourguignon
L’ AGNEAU EN CROUTE 39
Mustard Walnuts Crusted Rack of Lamb with Mint Sauce
LA COTE DE VEAU AUX MORILLES 44
Provimi Veal Chop with Morel Sauce
LE CANARD SALARDAIS 35
Duck Confit with Plum Sauce
LE COCHON KUROBUTA 33
Kurobuta Pork Chop, Perigueux Sauce, Apple Flambé with Calvados
LE POULET FERMIER 25
Roasted Organic Half Chicken with Herbs de Provence
Diable or Poivrade Sauce
 

LES GARNITURES SIDES 9 Each
POMMES PONT-NEUF A LA FLEUR DE SEL
PROVENCAL ZUCCHINI, TOMATOES AND ROASTED BELL PEPPERS
ASPARAGUS, SPINACH AND CHARD SAUTEED WITH LE BEURRE NOISETTE
FENNEL, SPRING ONION, SHALLOT AND POTATO CONFIT
MASHED POTATOES WITH FRENCH GOAT CHEESE
STEAMED VEGETABLE PANACHE
CHANTERELLE AND CHAMPIGNON SAUTEED WITH CARROTS AND GREEN BEANS
ROASTED POTATOES
SAUTEED SPINACH
SAUTEED STRING BEANS
 

PLAT POUR DEUX PERSONNES PORTIONS FOR TWO
LINGUINE ALLA POSITANA
Fresh Maine Lobster with Linguine, Tomato Sauce, Slightly Spicy
MP
CHATEAUBRIAND 22 Oz
Chateaubriand Served with Béarnaise Sauce
85
BRANZINO EN CROUTE DE SEL
Salt and Fine Herb Crusted Branzino, Scented with Orange
60

ALL OF OUR MEATS ARE USDA Prime Quality
ALL OF OUR SEAFOOD IS flown in Daily

18% GRATUITY WILL BE ADDED FOR YOUR CONVENIENCE

 

 

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