Le Titi de Paris Prices in Arlington Heights, IL 60004
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| First Courses |
| Ravioli of Shredded ""House Smoked"" Pork Loin, Wild Mushroom & Sun-dried Tomatoes On Choucroute, Bour | $8.00 |
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| Seared Sea Scallops On Swiss Chard, Wasabi Vinaigrette, Flying Fish Caviar Sauce | $8.50 |
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| Lobster Bisque | $6.00 |
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| Velouté of Wild Mushroom & Thyme | $6.00 |
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| Spring Asparagus Soup | $6.00 |
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| Mixed Seasonal Greens | $5.00 |
with honeyed vinaigrette
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| Caesar Salad | $5.00 |
with parmesan/ thyme crisp
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| Watercress and Field Greens | $9.00 |
with toasted goat cheese, bacon, poached pear, red grape tomatoes, raspberry vinaigrette
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| Asian Field Greens, Fresh Strawberries, Caramelized Walnuts, Crumbled Gorgonzola Cheese, Aged Balsamic Vinaigrette | $6.50 |
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| Main Courses |
| Asian Spiced Muscovy Duck, Breast & Confit, Orange/ Cognac Essence | $20.00 |
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| Black Tiger Shrimp and Maine Lobster | $25.50 |
with celeriac and cèpe puré, saffron/chive sauce
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| Sautéed Dover Sole Almandine or Meuniere | $25.50 |
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| Grilled Atlantic Salmon, Homemade Fettuccine, Vine Ripe Tomatoes, Caper & Artichoke Vinaigrette | $17.50 |
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| ""Bresaola Style"" Grilled Tenderloin of Beef, Oven Roasted Fingerling Potatoes, Red Onion & Cilantro Marmalade | $18.00 |
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| Breast of Chicken | $16.50 |
with spinach, brie, pesto & sun-dried tomatoes, angel hair pasta, portobello mushroom reduction
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| Basil & Toasted Peanut Crusted Pork Tenderloin, Triple Mustard Spaetzle, Brandied Peach Essence | $17.50 |
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| Lunch Desserts |
| ""Napoleon"" of Crispy Almond Tuile Cookies, Fresh Raspberries and Passion Fruit Cream |
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| Tahitian Vanilla Scented Crème Brulée - a Silky Rich Custard |
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| Ambrosia |
oozy warm bittersweet chocolate cake with almond praline ice cream
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| Sticky Toffee 'pudding' |
with madagascar vanilla bean ice cream
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| Opera ""piano"" |
layers of chocolate and praline cream, espresso ganache
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| Create Your Own Trio of Sorbet |
with assorted fresh berries choose from: mango, green apple, citrus, passion fruit, coconut, blood orange, raspberry chocolat.
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| Trilogy of Desserts |
tahitian vanilla scented crème brulée, espresso & bittersweet chocolate gateau & dulce de leche ice cream
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| Michael's Pecan & Caramel Tart |
with dulce de leche ice cream
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| Dessert Selections |
| Soufflés | $6.75 |
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| Grand Marnier | $6.75 |
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| Chocolate | $6.75 |
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| Raspberry | $6.75 |
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| Apricot | $6.75 |
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| Pear/ Passion Fruit | $8.50 |
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| Lunch Express |
| Two Courses: $16 / Three Courses: $19. Velouté of Wild Mushroom & Thyme or Spring Asparagus Soup or Lobster Bisque (+$3) Composed Salad of mixed Greens with Aged Balsamic Vinaigrette (select One of The Following) and a Symphony of Desserts |
| Seared Balsamic Vinaigrette Beef Tenderloin |
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| Mushroom Crusted Chicken Breast |
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| Sesame Crusted Black Tiger Shrimp |
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| Sautéed Golden Tilapia |
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| Grilled Atlantic Salmon |
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| Nut Crusted Pork Tenderloin |
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| Chilled Appetizers |
| Seared Spiced Elk Loin Carpaccio | $10.00 |
with garlicky red & yukon gold potato salad, arugula salad
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| Terrine of Canadian Foie Gras, Thyme & Perigord Black Truffle | $16.00 |
with petite salad, brandied peach chutney
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| Home Smoked Norwegian Salmon | $11.00 |
with traditional garnish
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| Chilled ""spring Roll"" of Maine Lobster, English Cucumber, Mango, Carrot Angel Hair | $12.00 |
with a passion fruit fennel coulis
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| American Sturgeon Caviar | $48.00 |
with crème fraiche & whole wheat blinis
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| Hot Appetizers |
| Seared Sea Scallops On Swiss Chard | $9.00 |
with wasabi vinaigrette & flying fish caviar sauce
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| Ravioli of Shredded ""house Smoked"" Pork Loin, Wild Mushrooms & Sun-dried Tomatoes On Choucroute, Boursin Cheese Essence |
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| Whole Wheat Tart | $8.00 |
with shitake mushrooms, grilled asparagus, shallots & michael's homemade bacon ragout, mache lettuce & shaved pecorino cheese
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| Seared Canadian Foie Gras On a Homemade Herb Brioche, Rhubarb, Cherry & Gold Raisin Compote | $16.00 |
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| Soups |
| Lobster Bisque | $8.00 |
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| Spring Asparagus Soup | $6.00 |
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| Velouté of Wild Mushroom & Thyme | $6.00 |
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| Salads |
| Watercress and Field Greens | $9.00 |
with toasted goat cheese, bacon, poached pear, red grape tomatoes, raspberry vinaigrette
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| Asian Mesclun Greens, Candied Walnuts, Fresh Strawberries, Crumbled Gorgonzola, Aged Balsamic Vinaigrette | $8.50 |
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| Caesar Salad | $6.50 |
with parmesan/thyme crisp
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| Mixed Seasonal Greens | $6.50 |
with honeyed vinaigrette
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| Napoleon of Spring Greens and White Asparagus, marinated Artichokes, Vine Ripe Tomatoes, Peppercress, Roasted Shallot Vinaigrette | $6.50 |
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| Viandes |
| Sautéed Breast of Chicken | $19.00 |
with spinach, brie, and sun dried tomatoes, forestiere sauce
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| Basil & Toasted Peanut Crusted Pork Tenderloin, Triple Mustard Spaetzle, Brandied Peach Essence | $21.00 |
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| ""bresaola Style"" Grilled Filet of Beef, Oven Roasted Fingerling Potatoes, Red Onion & Cilantro Marmalade | $30.00 |
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| Trilogy of Veal | $28.00 |
wild mushroom veal loin, crispy veal sweetbreads and ""3 hour braised"" veal ""cheeks"" with horseradish & chive potato purée, calvados essence
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| Muscovy Duck Two Styles | $27.00 |
""slow cooked"" marinated duck confit & five spiced breast, braised red cabbage, orange cognac reduction
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| ""Tandoori Scented"" Australian Rack of Lamb, French Green Lentils, Mango Basil Chutney & Natural Jus | $30.00 |
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| Poison |
| Alaskan Halibut ""confit"" | $28.00 |
with braised leek & portobello mushroom ragout, preserved onion, lemon thyme infusion
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| Sautéed European Dover Sole Almandine or Meuniere | $32.50 |
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| Saffron Poached Maine Lobster and Seared Sea Scallops | $32.50 |
with cèpe celeriac purée with a chive essence
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| Pan Seared Atlantic Salmon | $26.00 |
with wilted bok choy, vine ripe tomato, caper & artichoke vinaigrette
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| Prosciutto Wrapped Wild Striped Bass | $27.50 |
with fennel and red onion ""warm salad"", basil, blood orange & balsamic reduction
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| Vegetarian |
| Crispy French Phyllo ""brique"" of Spring Vegetables, Roasted Tomato Infusion | $18.00 |
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| Grand Finale Selections |
| Selection of American Artisan and Imported Cheeses. 3 Pieces: $9 / 4 Pieces: $10 / 5 Pieces: $11 |
| ""Napoleon"" of Crispy Almond Tuile Cookies, Fresh Raspberries and Passion Fruit Cream |
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| Madagascar Vanilla Scented Crême Brulée - a Silky Rich Custard |
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| ""The Clown"" |
bittersweet chocolate mousse with brandied cherries
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| Michael's Pecan & Caramel Tart |
with dulce de leche ice cream
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| Ambrosia |
oozy warm bittersweet chocolate cake with almond praline ice cream
0
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| Opera ""piano"" |
layers of praline cream, toasted hazelnut biscuit and bittersweet chocolate espresso ganache
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| Sticky Toffee 'pudding' |
with madagascar vanilla bean ice cream
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| Menu Gourmand $81 |
| Available with Wine Flight $136 New World, U.s.a., France, Non-alcoholic & Organic (menu Gourmand Available Only When Selected by Entire Party) We Will Happily Substitute a Dish, If Desired! |
| Amuse Bouche |
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| Ahi Tuna & Atlantic Salmon Tartare |
with spicy lemon-ginger vinaigrette, oriental seaweed salad, crispy dill flatbread '06 commanderie de la bargemone rosé
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| Crispy Veal Sweetbreads On Wilted Spinach |
with lobster tarragon essence '04 albert mann riesling grand cru schlossberg (alsace)
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| Ravioli of Wild Mushroom, Shredded Duck Confit |
with sun-dried tomatoes, ginger, red onion & cherries, orange cognac infusion '04 dom. chandon de brialilles savigny-les-beaune 1er cru
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| Green Apple Sorbet |
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| Seared Filet of Beef |
with seared canadian foie gras & sweet tomato chutney, natural ju '03 perata vineyards cabernet sauvignon (yountville)
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| Global and American Artisan Cheeses |
warre's 10 year old tawny porto (portugal)
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| Caramelized Peach & Apricot ""upside Down Gateau"", Ginger Ice Cream '03 Paeonia Late Harvest Pinot Blanc or |
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| Flourless Bittersweet Chocolate Gateau |
with raspberry preserves & white chocolate mousse glunz estate raspberry wine with grape brandy
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| Mingnardises |
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| Four Course Mini Gourmand $41 |
| With Wine Flight: $58. Available Sunday Through Friday Vegetarian Entree Option On Request |
| Velouté of Wild Mushroom & Thyme |
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| Mesclun Green Salad |
with ruby red & golden pickled beets, haricot vert, laura chenel goat cheese, roasted shallot vinaigrette
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| Pistachio Crusted Atlantic Salmon On Savoy Cabbage, Mango Basil Sauce |
'06 commanderie de la bargemone rosé (provence)
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| Filet of Beef Au Poivre, Cognac Peppercorn Sauce |
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| Asian Spiced Pork Tenderloin, Three Cheese & Thyme Polenta, Orange Cilantro Infusion |
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| Sautéed Sea Scallops, Provencal Style |
shallots, garlic, garden tomato, basil & white wine) on homemade fettuccine. '05 regis cruchet vouvray demi-sec (loire valley or '03 perata vineyards cabernet sauvignon (yountville)
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| Trilogy of Desserts |
tahitian scented crème brulée, homemade ice cream & bittersweet chocolate & espresso gateau glunz estate raspberry wine with grape brandy
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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